Chai Spiced Peach Baked Oats (Vegan)
These thick, chewy and cakey Chai Spiced Peach Baked Oats are the perfect breakfast to meal prep that tastes like dessert. With fibre, protein and lots of gut-loving goodness, these plant-based oats will keep you full.
I love baked oats in the morning (or for lunch and even for dinner, more recently when these are in the fridge ready to warm up!) as they are so versatile. For this recipe, I have opted for summery stoned fruit like peaches, or you can use nectarines, too. The chai spices work really well as we head into September, too, so they are the best of both worlds. The topping is simmered down peaches until they are gooey and sticky, and with some more yoghurt, it all comes together for the perfect breakfast.
Why will I love these?
These oats are amazing:
- Cakey, thick and oaty
- Packed with fibre from the oats and seeds
- Seasonal with summery peaches (or other stone fruits)
- With chai spices for a great flavour boost
- I’m using Anima Mundi products with added adaptogens
- These help your body deal with stressors inside and outside your bodyThey help your body to maintain a natural rhythmKeeping your body happy with sustained energy and sleep patterns
- AMY15 is my code for 15% off the range
- High in protein
- Using protein powder and seeds
- Naturally vegan, dairy-free and egg-free
- Gluten-free and nut-free options
- Gut-healthy
- Naturally sweetened
- Will keep for a few days in the fridge
- Also freezes well for meal prep
- Ready in 30 minutes
- Makes the house smell amazing
- Feels like dessert for breakfast
- Everyone will love them
- Delicious warm or cold
If you already the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the oats:
- Banana: the riper the better as it naturally sweetens the mix. You can also use applesauce.
- Rolled oats: for the base.
- Vanilla chai protein powder: this is from Anima Mundi and has such a delicious vanilla and chai flavour. It contains ingredients like cinnamon, ashwagandha, ginger and monk fruit extract for sweetness. The protein is a blend of pea, pumpkin seed, brown rice and Sacha Inchi (a plant that produces large seeds high in protein).
- Adaptogenic powder: this is from Anima Mundi and is a blend of cacao with 7 different functional mushrooms to support daily functions. Have a look here and my code is AMY15 for 15% off.
- Chia seeds: these are high in fibre and omega 3 fatty acids.
- Ground flaxseed: for added fibre.
- Baking powder: for the rise.
- Plant-based milk: I use soya milk with only 2 ingredients so it’s higher in protein but you can use your favourite milk.
- Thick dairy-free yoghurt: I use coconut yoghurt like Cocos Organic or NUSH protein yoghurt.
- Salt: for flavour.
- Peaches: these are in season right now and are so juicy. You can use other stone fruits like nectarines or plums, too.
- Maple syrup: just a little to add to the peach topping so that it is lovely and sticky. You can also use honey or agave syrup.
- Pistachios: I love to add some chopped nuts on top but seeds will also work or some coconut flakes.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use GF oats and to keep it nut-free swap the pistachios for coconut flakes.
How do I make these?
These are ready in a few steps:
- Mash the banana in the baking dish: until smooth.
- Add in the other baked oat ingredients: and stir well.
- Slice the peaches: and arrange on top.
- Bake for 25 minutes: or until golden brown.
- Add the chopped peaches with some water and syrup to a pan: and summer for 10 minutes until sticky.
- Serve the baked oats warm or cold with the sticky peaches: and some more yoghurt.
How long will they last?
These will keep for 2-3 days in the fridge in a sealed container or 1 month in the freezer. Allow to defrost and then warm back up in the oven or eat cold.
What other recipes can I try?
For more breakfast ideas:
- Mango Matcha Chia Pudding
- Lemon and Blueberry Granola
- Chocolate Cherry Black Forest Overnight Oats
- Matcha and Blueberry Baked Oats
- Strawberry and Blueberry Jam Baked Oats
Chai Spiced Peach Baked Oats (Vegan)
These thick, chewy and cakey Chai Spiced Peach Baked Oats are the perfect breakfast to meal prep that tastes like dessert. With fibre, protein and lots of gut-loving goodness, these plant-based oats will keep you full.
Ingredients
For the Baked Oats:
- 1 ripe banana, 100g
- 200g rolled oats
- 60g vanilla chai Protein powder
- 1 tbsp adaptogenic mushroom powder*
- 1 tbsp chia seeds
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 320g plant-based milk
- 100g thick dairy-free yoghurt, plus extra to serve
- A pinch of salt
- 2 peaches, thinly sliced
For the Peach Topping:
- 2 peaches, chopped small
- 1 tbsp water
- 1 tbsp maple syrup or honey
- Chopped pistachios
Instructions
- Preheat the oven to 160Fan/180ºC.
- For the oats, add the ripe banana to an oven proof dish (16x22cm or 20x20-cm square) and mash well until smooth.
- Now add in the oats, protein powder, adaptogenic powder, chia and flax seeds, baking powder, plant-based milk, yoghurt and salt. Stir to a thick, smooth batter.
- Smooth over the top. Arrange the peach slices on top and press down lightly
- Bake in the oven for 25 minutes, until firm to touch, golden brown all over and risen.
- Meanwhile, prepare the peach topping. Add the peaches, water and syrup to a large saucepan and simmer for a lid on for 10 minutes, stirring often, until the peaches are sticky and soft.
- Allow the oats to cool for 20-30 minutes before slicing into 4 or 6 squares.
- Serve warm or cold with some thick coconut yoghurt, the peaches and some pistachios or seeds.
- Keep leftovers in the fridge in a sealed container for 2-3 days or in the freezer for 1 month, wrapped well, and allow to defrost to enjoy. Warm back up in the oven for 10 minutes to re-heat.
Notes
*this is for added nutritional and health benefits, you can swap for another mushroom powder or leave it out.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chia Spiced Peach Baked Oats so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With peachy love x
p.s. the products were a gift from Anima Mundi but this blog post is not sponsored.
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