Vegan breakfast peach cobbler is like having dessert for breakfast! This sweet treat is loaded with juicy peaches in every bite.
When you can start your morning with warm, homemade peach cobbler, you know it’s going to be a great day, right? I love doing breakfast for dinner, but I think dessert for breakfast might be even better.
I love this breakfast peach cobbler recipe in particular, however, for a few reasons . There’s the peaches, of course, and the filling, which is much lighter on sugar than what you’d find in a traditional peach cobbler. The other ingredients are literally what I would use in my breakfast: oats, maple syrup, almond milk, and some spices.
I made the crust by grinding the oats into a flour, then mixing in the other ingredients to create a cobbler-like topping. The peach filling is also incredibly simple; drain the peaches, then add the spices and oat flour. You only need 10 minutes of prep, then you can get ready for the day while your breakfast peach cobbler bakes in the oven. Easy!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Topping:
- Gluten-free oats – Regular oats work just fine as well if you prefer to use those.
- Sea salt
- Coconut oil – Measure it from solid.
- Agave nectar or maple syrup
- Unsweetened almond milk – Or another unflavoured, unsweetened plant milk you have on hand.
For the Peach Filling:
- Canned peach slices – I use Libby’s Yellow Cling Peach Slices.
- Ground cinnamon
- Ground nutmeg – If you can grate your own nutmeg, it will really make the filling shine! But store-bought ground nutmeg is just fine too.
- Sea salt
- Lemon juice – A little bit of acid brightens the flavor of the filling and brings balance to the flavours.
- Oat flour
- Maple syrup – This is optional.
Is Oat Flour Just Ground Oats?
Yes, oat flour is simply ground oats. It’s super easy to make at home, as all you need to do is blend your gluten-free oats in a food processor or blender until it resembles a fine flour.
How to Make Breakfast Peach Cobbler
Ready to have dessert for breakfast? Me too! Here’s what you’ll need to do to make this breakfast peach cobbler.
- Prepare. Preheat your oven to 350ºF and grease a cast-iron skillet lightly with coconut oil.
- Make the oat flour. In a food processor, grind the oats into a flour-like consistency.
- Mix the filling. In a 10-inch cast iron skillet , add all the ingredients for the peach filling and stir to combine.
- Prepare the topping. In the food processor with the remaining oats, add the sea salt and process again. Add the solid coconut oil and cut it into the “flour” by pulsing slowly until the mixture forms crumbs. Pour in the agave nectar or maple syrup and almond milk and pulse until a slightly wet dough comes together.
- Bake. Spoon the dough mixture over the peach filling, then bake for 30 to 35 minutes, or until the cobbler topping has set.
- Serve. Remove the skillet from the oven and let the cobbler cool slightly. Serve with coconut cream (or coconut whipped cream !), an extra drizzle of agave nectar or maple syrup if desired, and even more fruit.
Tips for Success
Here are some simple tips for a perfect breakfast peach cobbler.
- Use canned peaches. I like canned peaches for this recipe because fresh can be hit-or-miss—with canned, you know they’re going to be sweet and tender! Plus, it saves you the work of having to blanch, peel, and pit fresh peaches.
- Sweeten to taste. If you prefer a sweeter cobbler, feel free to add in some extra maple syrup or agave nectar to the peach filling.
- Don’t over-mix the topping. Once the mixture comes together, it’s ready to be added to the cobbler.
Variations
You can switch up this breakfast peach cobbler by using different fruit, or by adding raspberries, blackberries, or fresh sliced strawberries to the peach filling. For a crunchy topping and a little extra sweetness, sprinkle Demerara sugar over the top of the cobbler before baking.
Serving Suggestions
This breakfast peach cobbler is best served warm with a generous dollop of coconut cream, extra peaches, and some chopped nuts for crunch. It’s also delicious with vegan coconut yogurt or vegan ice cream .
How to Store Leftovers
Leftover cobbler can be stored in an airtight container and refrigerated for up to 3 days. To reheat, simply pop it into a 350ºF oven or microwave for a few minutes until warmed through.
Can This Recipe Be Frozen?
Yes, this breakfast peach cobbler can be frozen. Wrap it tightly with plastic wrap, or transfer leftovers to an airtight container. Freeze for up to 3 months, then thaw in the refrigerator overnight before reheating according to the instructions above.
More Breakfast Recipes
- Easy Southwestern Tofu Scramble (+ Breakfast Tacos)
- Mexican Breakfast Burritos
- Vegan Lemon Poppyseed Muffins
- Strawberry Lime Coconut Smoothie Bowl
Ingredients
Pie Crust
- 2 cups + 2 tablespoons gluten free oats
- 1/2 teaspoon sea salt
- 3 tablespoons coconut oil , solid
- 1/4 cup agave nectar/maple syrup
- 1/2 cup unsweetened almond milk
Peach Filling
- 3 15 oz cans Libby’s Yellow Cling Peach Slices, drained thoroughly , 45 oz
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 2 tablespoon lemon juice
- 2 tablespoons oat flour
- 2 tablespoons maple syrup , optional
Instructions
Easy Breakfast Peach Cobbler
- Preheat oven to 350 degrees F. Grease a cast-iron skillet lightly with coconut oil and set aside.
- In a food processor, blend the oats until it reaches a flour-like consistency. Set aside (you’ll need 2 tablespoons for the peach filling).
- In a 10 inch cast iron skillet, add all the ingredients for the peach filling, including the 2 tablespoons of oat “flour”. Stir until combined. Set aside.
- In the food processor from before, add the sea salt and blend again. Add in the solid coconut oil and cut it into the “flour” and pulse slowly until it forms crumbs. Add in agave nectar/maple syrup and almond milk and pulse until a slightly wet dough comes together. Don’t over mix.
- Dollop/spoon the dough mixture over the peach filling. Bake for 30 to 35 minutes until the cobbler topping has set. Remove and allow to cool slightly. Serve with coconut cream, an extra drizzle of agave nectar/maple syrup is desired, and even more fruits. Enjoy!
Notes
Easy Breakfast Peach Cobbler
Ingredients
Pie Crust
- 2 cups + 2 tablespoons gluten free oats
- 1/2 teaspoon sea salt
- 3 tablespoons coconut oil solid
- 1/4 cup agave nectar/maple syrup
- 1/2 cup unsweetened almond milk
Peach Filling
- 3 15 oz cans Libby’s Yellow Cling Peach Slices, drained thoroughly 45 oz
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 2 tablespoon lemon juice
- 2 tablespoons oat flour
- 2 tablespoons maple syrup optional
Instructions
Easy Breakfast Peach Cobbler
- Preheat oven to 350 degrees F. Grease a cast-iron skillet lightly with coconut oil and set aside.
- In a food processor, blend the oats until it reaches a flour-like consistency. Set aside (you’ll need 2 tablespoons for the peach filling).
- In a 10 inch cast iron skillet, add all the ingredients for the peach filling, including the 2 tablespoons of oat “flour”. Stir until combined. Set aside.
- In the food processor from before, add the sea salt and blend again. Add in the solid coconut oil and cut it into the “flour” and pulse slowly until it forms crumbs. Add in agave nectar/maple syrup and almond milk and pulse until a slightly wet dough comes together. Don’t over mix.
- Dollop/spoon the dough mixture over the peach filling. Bake for 30 to 35 minutes until the cobbler topping has set. Remove and allow to cool slightly. Serve with coconut cream, an extra drizzle of agave nectar/maple syrup is desired, and even more fruits. Enjoy!
Notes
Nutrition
Easy Breakfast Peach Cobbler https://jessicainthekitchen.com/easy-breakfast-peach-cobbler-gluten-free-vegan/ March 27, 2023
These vegan baked oats are a filling breakfast with just a little bit of decadence thanks to the addition of dark chocolate. They’re a great way to start your day—and they take just a few minutes of prep work!
Baked oatmeal has been a thing for a while, and I’ve shared my own version of it in the past: Baked Banana Bread Oatmeal Cups . But once again, TikTok has changed the game and given us a completely new option for making baked oats.
TikTok baked oats start by blending all of the ingredients, so instead of the traditional texture (which is kind of like a cross between porridge and bread pudding), these baked oats are almost cake-like.
Pulverizing the oats instead of keeping them whole is part of the reason for this texture, and all the air incorporated during the blending process helps too. We’re talking light, fluffy baked oats—like nothing you’ve ever had before!
My vegan baked oats take this idea and veganize it by omitting the egg and using banana as a binder instead. Using a ripe banana also adds sweetness, which means you hardly have to add any additional sweetener to this recipe!
Just like traditional baked oats, these vegan baked oats are easy to make and can be customized with your favourite flavours, add-ins, and toppings. The result is a warm and comforting breakfast that’s incredibly satisfying and delicious.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Rolled oats
- Banana – The riper the banana, the sweeter your vegan baked oats will be. You can still make this recipe with a less-ripe banana, but note that you’ll probably have to add some extra maple syrup.
- Vegan milk – Any kind you like or have on hand will work here.
- Maple syrup – Another vegan sweetener is fine, too.
- Baking powder
- Vanilla extract – Or try almond extract for something a little different.
- Sea salt
- Cinnamon – Other cozy spices like cardamom are delicious, too.
- Vegan chocolate
What Kind of Oats Are Best for Baking?
Rolled oats are the best type of oats for baking, both when making traditional vegan baked oats and TikTok baked oats. That’s because rolled oats will blend up smoother than steel-cut oats, so you won’t end up with a grainy texture.
How to Make Vegan Baked Oats
I like starting this recipe right after I wake up, and then I get ready while it bakes. By the time I’m done, breakfast is ready!
- Prepare. Preheat your oven.
- Blend the ingredients. Combine the oats, banana, milk, maple syrup, baking powder, vanilla extract, sea salt, and cinnamon in a blender . Blend until the mixture is completely smooth.
- Bake. Pour the mixture into a large ramekin, leaving some room for rising. (I use a 14-ounce ramekin.) Bake for 25 to 30 minutes in the oven.
- Finish. Remove the baked oats from the oven, top them with chocolate, and let it melt slightly for about a minute before serving.
Tips for Success
To make sure your baked oats turn out perfect every time, follow these tips.
- Use ripe bananas. Not only are they sweeter, but they also have a more pronounced banana flavour. Then your vegan baked oats will taste like banana bread!
- Sweeten to taste. Because there are no eggs in this recipe, it’s safe to taste the batter and add more maple syrup if needed.
- Place the ramekin on a baking sheet. That way if it does overflow while baking, you won’t have a mess to clean up in your oven.
Variations
There are endless variations of baked oats. You can switch up the flavours by adding different ingredients, like blueberries, chocolate chips, or cherries. Or you can add spices like cardamom, nutmeg, or pumpkin pie spice to give your oats some extra cozy flavour.
Don’t forget that you can add toppings too! Sprinkle chopped nuts, seeds, hemp hearts, coconut flakes, and other garnishes over the top before serving.
How to Store Leftovers
Baked oats are best served warm, but you can store leftovers in the fridge for up to 5 days. Simply reheat them in the microwave or a 350ºF oven when you’re ready to enjoy.
Can This Recipe Be Frozen?
Yes, vegan baked oats can be frozen for up to 3 months. Wrap the ramekin with plastic wrap; when you’re ready to eat, let the oats thaw in the refrigerator overnight and then reheat according to the instructions above.
More Vegan Breakfast Ideas
- Easy Southwestern Tofu Scramble (+ Breakfast Tacos)
- Vegan Yogurt Parfait Breakfast Popsicles
- Strawberry Coconut Overnight Oats
- Easy Vegan Blueberry Pancakes
Ingredients
- 1 cup rolled oats
- 1 ripe banana
- ¾ cup vegan milk
- 2 to 3 teaspoons maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch sea salt
- Pinch cinnamon
- Squares of vegan chocolate
Instructions
- Preheat the oven to 350°F/180°℃. Grease a ramekin with a little bit of olive oil or vegan butter (optional but helps it not to stick) and set aside.
- In a blender, mix together the oats, banana, milk, maple syrup, baking powder, vanilla extract, sea salt and cinnamon until completely smooth.
- Pour the mix into a large ramekin that comes almost all the way to the top (leave some space for rising) – I used a 14 ounce ramekin.
- Bake for 25-30 minutes in the oven. Remove, top with chocolate and let it melt slightly for about a minute. Dig in and enjoy!
