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A close up look at Peaches and Cream Oatmeal with cinnamon.
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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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Servings: 9
Author: Lexi


  • 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: 1/9 | Calories: 181kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Sodium: 188mg | Fiber: 3g | Sugar: 9g