Peaches & Cream Dessert Casserole

This is baked oatmeal dressed up as dessert. Rolled oats, diced peaches, skim milk, egg substitute, vanilla, and sugar all get mixed together and baked for 50 minutes until the oats absorb the liquid and set into a soft, custardy pudding with chunks of fruit throughout.

The generous amount of vanilla extract (2 ½ teaspoons is nearly a tablespoon) is what pushes this from breakfast territory into dessert. It gives the whole casserole a warm, bakery-like fragrance that makes the simple ingredients taste richer than they are.

Skim milk keeps this lighter than a traditional baked custard, but three cups of it create enough liquid for the oats to fully hydrate and soften during the long bake. The finished texture should be set but still creamy, not dry or crumbly.

Use ripe, fragrant peaches for the best flavor. The fruit softens during baking and releases juice that swirls through the oat custard.

Kitchen Tips

• Mix the oats, peaches, and sugar separately from the wet ingredients first, then combine. This ensures even distribution of the fruit.
• The casserole puffs up slightly during baking and settles as it cools. This is normal.
• Serve warm for a pudding-like consistency or chilled for a firmer, sliceable texture.
• Leftovers reheat well in the microwave with a splash of milk to loosen the texture.

Variations

• Berry version: Replace the peaches with fresh or frozen blueberries or mixed berries.
• Brown sugar swap: Use brown sugar instead of white for a deeper, more caramel-like sweetness.
• Cinnamon boost: Add a teaspoon of cinnamon to the oat mixture for a warm spice layer.