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This vegan Peaches and Cream Oatmeal Bake is the ultimate summertime make-ahead breakfast! It’s creamy (without any dairy) and full of juicy peaches! Oatmeal bakes are perfect for a breakfast potluck, or snack, and this one has the absolute best flavor combo! Make some for now, and some for later, as it freezes well, too.

Close-up details of a peach oatmeal bake with cinnamon.Peaches and Cream Oatmeal Bake

Is there anything better than peaches and cream? How about when it’s paired with oats and cinnamon and baked up into the perfect summer morning meal? Peaches and cream together are SO GOOD and we knew it would be delicious as an oatmeal bake. But this version we made vegan and dairy-free! We turn to pureed cashews to instill a touch of creaminess and enough nutrients to leave you feeling satisfied for the morning. We just love oatmeal bakes here at LCL, and know you are doing to love this one too!

Previously we’ve brought you overnight oats, other oatmeal bakes and of course our guide on how to make oatmeal! And we get why you love it: oatmeal is a crowd-pleaser, so easy to put together and can be so delicious with the right flavor combination! You’ve often asked us how to make them vegan, and today we’re happy to bring you this version that doesn’t use eggs or dairy at all!

So what exactly is baked oatmeal?

If you haven’t had an oatmeal bake before it is essentially an oatmeal casserole! It combines oats and flaxseed, your dairy-free milk of choice with hands-off baking in the oven! We’ve done a few versions before that were a hit, and we know this vegan one will be no exception. This is easily our favorite summertime breakfast and great for meal prep.

A slice of peaches and cream baked oatmeal.

Ingredients Needed

  • Raw Unsalted Cashews
  • Almond Milk
  • Ground Flaxseed
  • Maple Syrup
  • Coconut Oil
  • Vanilla Extract
  • Rolled Oats
  • Baking Powder
  • Cinnamon
  • Fine Sea Salt
  • Peaches

How to Make this Creamy without Cream

Instead of using heavy cream in this oatmeal bake, this recipe relies on the use of blended cashews, also known as cashew cream! Traditionally cashew cream calls for soaking cashews overnight and blending them until they are smooth and creamy. For this recipe, we found that it also works to simply boil the cashews for 5 minutes, rinse and blend! We love using this trick to add creaminess to the bake, but we also love the added nutrition that the healthy nuts add to the bake.


Have a nut allergy? It’s fine to leave out the cashews. There are two ways to substitute them out. If you don’t have a problem with dairy, you can replace the cashews with 3/4 cup heavy cream, and replace the remaining 1 cup of almond milk with 1 cup of cow’s milk. You should have a total dairy of 1-3/4 cup. If you still need it to be dairy-free and nut-free, you can substitute the almond milk with oat or coconut milk, and increase it to 2 cups total liquid to make up for the cashew cream.

The coconut oil can be replaced with another oil, or melted butter.

Maple syrup can be replaced by honey if you don’t need it to be vegan.

If you don’t have flaxseed, you can replace it with two large eggs.

What Oats Should You Use

For this recipe, use rolled oats, not quick-cooking oats. If you are gluten-free, make sure the package you buy says gluten-free rolled oats on it! However, make sure not to use instant oatmeal. It’s different than rolled oats or old fashioned oats because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats so make sure to check labels.

Peeling Peaches

This recipe does not call for peeling the peaches, but instead to wash, dry, and dice them. The skin from the peaches doesn’t detract from the dish, so there is no need to peel them. However, if you wanted to, feel free to do so. You can either peel them with a vegetable peeler, or you can score the peach bottoms with a knife and drop them in boiling water for 30 seconds. This will allow the skin to practically slip right off of the peaches.

Diced peaches in an oatmeal bake batter.

How to Serve Baked Oatmeal

There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as, warm or cold. This makes it a great meal prep option as well; bake it and eat some immediately and pack the rest away for later.

A slice of peaches and cream oatmeal on a wooden spatula with a fresh peach on it.

Can you freeze baked oatmeal?

Yes! Once it is fully cooled, store in an airtight container for up to 3 months. Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!

A bowl of vegan peaches and cream oatmeal with a spoon and some almond milk.

Watch the video here:

Want other oatmeal recipes? Try our favorite oatmeal and overnight oat recipes:

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A close up look at Peaches and Cream Oatmeal with cinnamon.


5 from 1 vote
This vegan Peaches and Cream Oatmeal Bake is the ultimate summertime make-ahead breakfast! It's creamy (without any dairy) and full of juicy peaches! Oatmeal bakes are perfect for a breakfast potluck, or snack, and this one has the absolute best flavor combo! Make some for now, and some for later, as it freezes well, too.
Servings 9
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • ¼ cup raw unsalted cashews optional, see note
  • 1-3/4 cups almond milk divided
  • 2 tablespoons flax seed
  • 1/4 cup maple syrup
  • 1 tablespoon coconut oil melted
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 2 medium peaches diced fine (see note)


  • Pre-heat oven to 350 degrees and grease and line an 8" x 8" oven-safe dish (or similar sized baking dish) with parchment paper liner.
  • Add cashews to a medium pot and cover with water. Bring the cashews to a boil over a medium high heat. Boil for 5 minutes, taking care not to let the water level drop down below the cashews. Drain and rinse the cashews, and add to a blender with ¾ cup of almond milk. Blend for 3-5 minutes, until the cashews are completely creamy.
  • Meanwhile, add flax seed with remaining 1 cup of almond milk to a bowl. Whisk together, then let sit for 10 minutes.
  • Then, add the cashew cream to the flax seed mixture, along with the maple syrup, coconut oil and vanilla extract. Whisk together until completely combined.
  • To the wet ingredients add oats, baking powder, cinnamon, salt and diced peaches and mix until fully combined.
  • Pour into prepared 8"x 8" dish and bake for 30-35 minutes, until the center is just barely firm.
  • Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.


  1. You can leave the skin on or off the peaches. You can also use frozen peaches. Either defrost, or bake from frozen, though you have to take on an extra 3-5 minutes for the bake time.
  2. Have a nut allergy? It's fine to leave out the cashew cream. If you don't have a problem with dairy, you can replace the cashew cream with heavy cream and almond milk with cow's milk. If you still need it to be dairy-free and nut-free, you can substitute the almond milk with oat or coconut milk, and increase it by 1/4 cup to replace the cashew cream, but do not it won't be as creamy.


Serving: 1/9Calories: 181kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 2gSodium: 188mgFiber: 3gSugar: 9g
Course: Breakfast
Author: Lexi

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  1. Hi, just checking, you mean for the flax seed to be ground correct? The video seemed to look like it was ground and you’re trying to make “flax eggs” as a binder. Thanks for clarification-

  2. Recently found myself with some way overly ripe peaches and knew I needed to find a use for them. I found the perfect one! This baked oatmeal was so quick to throw together and is absolutely delicious with just the right amount of creaminess and sweetness. I used 3/4 c. whole milk and 1 c. almond milk instead of the cashew cream and 2 eggs instead of the flax. Can’t wait to eat it all week!

    1. The oats might absorb some of the milk, but I think in the end it should bake up alright with minimal change in texture. If anything it might be a little soft, which isn’t a bad thing. Let us know how it goes!

  3. You might want to adjust the prep/cook/total time….Right now it makes it look like this takes almost two days to make? lol

  4. Looking forward to making this but I want to make sure I’m interpreting the substitution correctly. If I want to use heavy cream would I use 3/4 cup? If I want to replace the flax with 2 eggs, do I still mix it with 1 cup of almond milk?