Ripe, juicy peaches shine through in this peaches and cream baked oatmeal for baby and toddler. Made in one bowl with no added sugar and just a handful of healthy ingredients, this make ahead breakfast is one that you can feel good about sharing with your little one. It's perfect for baby led weaning and littles in the finger food stage and beyond!
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baby Friendly Peaches and Cream Baked Oatmeal
When sweet, juicy peach season rolls around, we buy them buy the case! Then the race is on to use up the whole box before they go mushy. This peaches and cream baked oatmeal is a delicious, healthy way to use ripe summer peaches that you can share with your little one. It is make-ahead friendly, uses just one bowl, and brings a little sunny sweetness to you and baby's morning without the added sugar. The texture is perfect baby led weaning, babies in the finger food stage, and toddlers, but adults will love it topped with a dollop of yogurt or drizzle of honey, too!
Read more: How To Serve Peaches for Baby Led Weaning
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Ingredients
- Peaches: You want one medium, ripe peach. Since this is the only sweetness, you want to make sure it is fragrant and ripe. You'll dice it into ¼ inch pieces to make it baby friendly.
- Rolled oats (also called old fashioned oats). These work best for baked oatmeal.
- Chia seeds add a little fiber and healthy fat.
- Plain Greek yogurt gives this oatmeal a creamy taste and texture, plus a little protein boost.
- Milk: Any milk of choice
- Egg
- Vanilla, plus optional almond extract OR nutmeg for extra flavor without the sugar.
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Whisk together the wet ingredients.
- Stir in the dry ingredients.
- Fold in the diced peaches.
- Spread the mixture in a small baking dish and bake at 375°F for 20 minutes, or until set. Cool in the pan before cutting!
Tips and Recipe Variations
- This recipe is easily doubled for a week's worth of breakfasts or a bigger family.
- Muffins: You can make oatmeal muffins by baking in paper or silicone muffin liners for 18-20 minutes, or until set.
- Gluten-free: Make sure to use certified gluten-free oats.
- Dairy-free: Use your favorite non-dairy milk and yogurt.
- Swap the fruit: Switch peaches for nectarines, apricots, diced cherries, or strawberries!
- Sweetness: This recipe is not super sweet to make it baby friendly. If you're making it for older kiddos or adults, feel free to add 2 tablespoon brown sugar or maple syrup with the wet ingredients. Or just drizzle your own portion with honey or maple syrup when serving.
My favorite small baking dish
This set of baking dishes is my absolute favorite. They are so high quality and the small size is perfect for making all of my baby-size recipes!
Storage and Reheating
Store baked oatmeal in an airtight container in the refrigerator for up to 4 days. It also freezes well for 3 months or more. Thaw in the refrigerator overnight or on the counter for up to 2 hours.
To reheat, simply pop a portion in the microwave for 30-60 seconds. Always test the temperature before serving to babies and toddlers! Or serve it cold from the refrigerator - cold oatmeal is great for soothing sore gums from teething.
How To Serve Baked Oatmeal To Babies 6 Months and Up
For babies 6 months and up who do not yet have a pincer grasp, cut baked oatmeal into finger-length strips. This shape is easiest for beginning babies to pick up with a fist and bring to their mouths.
For babies with a pincer grasp (using the index finger and thumb to pick up small objects), you can cut oatmeal into small bite sized pieces (about the size of your fingernail) for practice using this grasp, or utensil practice for toddlers. Or continue offering in strips.
I like to serve baked oatmeal with additional plain Greek yogurt for more protein, and perhaps a seasonal fruit cut into an appropriate shape.
More Healthy Baked Oatmeal Recipes for Baby & Toddler
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Peaches and Cream Baked Oatmeal for Baby & Toddler Recipe
Ripe, juicy peaches shine through in this peaches and cream baked oatmeal for baby and toddler. Made in one bowl with no added sugar and just a handful of healthy ingredients, this make ahead breakfast is one that you can feel good about sharing with your little one. It's perfect for baby led weaning and littles in the finger food stage and beyond!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 large egg
- ¼ cup plain Greek yogurt
- ½ cup + 2 tablespoon milk of choice
- 1 tsp vanilla extract
- Optional: ½ teaspoon almond extract OR ¼ teaspoon nutmeg
- 1 cup rolled oats
- 1 tbsp chia seeds
- 1 medium peach, diced small (about ¾ cup)
Instructions
- Preheat oven to 375°F. Line a small baking dish (mine is 6 x 8 in) or loaf pan (9 x 5 in) with parchment paper.
- In a medium bowl, whisk the wet ingredients until well combined (egg, yogurt, milk, vanilla and almond extract if using).
- Stir in the oats and chia seeds (and nutmeg, if using). Fold in diced peaches.
- Spread the mixture in the prepared baking dish. Bake at 375°F for 20 minutes or until the center is set.
- Let the oatmeal cool in the dish for at least 10 minutes before removing and cutting. It will cut into strips for baby more cleanly once it cools completely.
Equipment
Buy Now → Notes
- Store baked oatmeal in the refrigerator in an airtight container for up to 4 days.
- Gluten-free: Use certified gluten0free oats.
- Dairy-free: Use your favorite non-dairy milk and yogurt.
- Muffins: Bake oatmeal in silicone or paper muffins liners for 18-20 minutes, or until completely set.
- This oatmeal is not super sweet. If you're making it for older kiddos or adults, feel free to add 2 tablespoons of brown sugar or maple syrup with the wet ingredients. Or drizzle your portion with maple syrup or honey.
Jenae says
Any recommendations for swapping or substituting if baby can’t eat eggs?
Kaleigh says
Hi Jenae,
I haven't tried substituting the egg before, but you could try making a 'flax egg' by mixing 1 tbsp ground flaxseed with 2-3 tbsp water, or just omit the egg and add an additional 1/2 tbsp chia seeds.