Vegan Peach Baked Oatmeal

Prep Time



Cook Time





Serves Up To



Nutrition Information

Total Fat11.1 g
Sodium171.9 mg
Potassium374.3 mg
Total Carbohydrates57.6 g
Dietary Fiber7.7 g
Sugars24.3 g
Protein6.3 g


  • 2 cups old fashioned oats (for gluten-free; be sure to use gluten-free oats)
  • 1 tablespoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • Pinch of sea salt
  • 2 tablespoons coconut oil; melted
  • 1 1/2 cups Almond Breeze Original Almondmilk
  • 1 mashed banana (small-medium)
  • 1 teaspoon vanilla
  • 2 large peaches; pitted and sliced
  • Juice of 1/2 lemon
  • 1/4 cup brown sugar


  1. 1

    Preheat the oven to 350 degrees and spray a 9x13 baking dish with nonstick spray or grease with coconut oil.

  2. 2

    In a large bowl, whisk the oats, cinnamon, pumpkin pie spice, salt and baking powder to combine.

  3. 3

    Stir in the almond milk, banana, vanilla and coconut oil.

  4. 4

    Pour the oat mixture into the baking dish and spread evenly.

  5. 5

    Prepare the peaches by tossing in a small bowl with the lemon juice and brown sugar until coated.

  6. 6

    Place the peaches on top of the oat mixture and drizzle any leftover brown sugar and lemon mixture on top.

  7. 7

    Bake for 20-25 minutes, until set and the oats are fluffy.

  8. 8

    Cool slightly before serving, or to room temperature before storing in the freezer in individual portions.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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  • Not a peach fan? You could also use 1 cup fresh blueberries, plums or strawberries.

Courtesy of: The Fitnessista

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