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A small rectangular dish of baked oatmeal with soft peach pieces, visible oat flakes, and lightly golden edges.
Family Recipe HQ

Small Batch Canned Peach Baked Oatmeal Without Eggs

Tender rolled oats and canned peaches bake with applesauce, cinnamon, and milk into two soft breakfast portions. This egg-free recipe is designed for serving with a spoon.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 55 minutes
Servings: 2 breakfast portions
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats about 80 g
  • 3/4 cup milk or unsweetened plant milk
  • 1/4 cup unsweetened applesauce smooth; mash or blend obvious apple pieces before measuring
  • 1/2 cup canned peaches packed in juice measure after draining and cutting into 1/2-inch pieces
  • 1 tablespoon brown sugar optional
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 1 teaspoon neutral oil for greasing the dish

Equipment

  • 5-by-7-inch oven-safe baking dish, approximately 1-quart capacity
  • Two mixing bowls
  • Sieve
  • Spoon or spatula
  • Measuring cups and spoons
  • Oven mitts

Method
 

  1. Prepare the dish Heat the oven to 350°F (175°C). Grease the bottom and sides of the 5-by-7-inch baking dish with the teaspoon of oil. Drain and dice the peaches before mixing the oatmeal.
  2. Combine the dry ingredients Stir the oats, baking powder, cinnamon, and salt together in one bowl. Break apart any baking powder lumps so the small amount is distributed evenly.
  3. Mix the liquid ingredients In the other bowl, whisk the milk, applesauce, vanilla, and optional brown sugar until the applesauce is dispersed. Stir this mixture into the oats, making sure no dry oats remain at the bottom.
  4. Add the peaches and spread evenly Fold in the well-drained peach pieces without crushing them. Transfer to the greased dish and level the surface. Spread fruit throughout the mixture rather than leaving a thick cluster in the middle.
  5. Bake until the center is no longer liquid Bake for about 30–35 minutes. The edges should look set, the top lightly colored, and the center moist without a pool of loose milk. If liquid still moves freely when the dish is nudged gently, bake for a few more minutes and check again.
  6. Rest and spoon into bowls Let the dish stand for 10 minutes. The oats will settle as they absorb more moisture. Divide into two portions with a serving spoon. Expect a soft scoop that may hold together loosely, not a clean-cut bar.

Notes

Timing: The card allows 35 minutes baking plus 10 minutes resting. Begin checking at 30 minutes; the usual total is about 50–55 minutes including prep, with longer baking if the center still contains loose milk.
Texture and dish: This is a spoonable oat bake, not a breakfast bar. Use a similar 5-by-7-inch footprint, drain peaches before measuring, and let the bake rest before portioning. A deeper or wider dish changes the timing.
Oats: Use old-fashioned rolled oats. Quick oats give a softer texture; steel-cut oats are not a direct swap for this liquid ratio and bake. Love and Lemons explains the same oat distinction for baked oatmeal.
Storage: Portion into shallow containers and refrigerate promptly at 40°F/4°C or below, within 2 hours, or 1 hour above 90°F/32°C. Use within 3–4 days. If serving hot, reheat to 165°F/74°C, adding a little milk and stirring for even heating. See USDA leftover guidance.