These Peach Cobbler Baked Oatmeal Cups make breakfast and snacking easy with wholesome ingredients, plenty of juicy peaches, Greek yogurt, and a soft, moist texture that’s perfect for meal prep and grab-and-go mornings.
Love easy oat breakfasts? Try our Baked Oatmeal Cups with Greek Yogurt, Blueberry Baked Oatmeal, or Peach Cobbler Overnight Oats.
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Why you’ll love our peach baked oatmeal cups!
These Peach Cobbler Baked Oatmeal Cups with Greek Yogurt are soft, moist, and packed with juicy peaches, warm cinnamon, optional nutmeg, and crunchy toasted pecans. 🍑
Louise and I love them because they taste like peach cobbler but are made with wholesome, everyday ingredients like rolled oats, Greek yogurt, banana, egg, honey, and fresh peaches.
They’re fiber-rich, protein-rich, and naturally low in saturated fat, making them a nutritious breakfast or snack that helps keep you satisfied throughout the morning. 🌿
Once cooled, the cups hold together beautifully, so they’re perfect for meal prep, grab-and-go breakfasts, lunchboxes, or afternoon snacks. They stay soft and moist for days without getting wet at the bottom. ✨
P.S. Looking for more breakfasts you can prep ahead? Check out our Banana Overnight Oats with Greek yogurt, Banana Oatmeal Bars, and Banana Pudding Overnight Oats.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Banana: A ripe banana adds natural sweetness and helps bind the cups. Substitute ⅓ cup unsweetened applesauce or pumpkin purée for a different flavor.
- Peaches: Fresh ripe peaches or nectarines give the best flavor and texture. You can also use thawed frozen peaches or well-drained canned peaches when fresh aren’t in season. Apricots work equally well, just make sure they are sweet.
- Rolled oats: Old-fashioned rolled oats create the best texture. Quick oats work too but make softer cups. Use certified gluten-free oats if needed.
- Greek yogurt: Plain Greek yogurt keeps the cups moist and adds protein. Low-fat Greek yogurt works just as well, or use Skyr for even more protein. Dairy-free Greek-style yogurt is another good option.
- Honey: Honey adds gentle sweetness. Maple syrup or agave syrup are easy substitutes.
- Egg: Helps the cups hold together. For an egg-free version, stir 2 tablespoons ground flaxseed or chia seeds directly into the batter and let it rest for 5 minutes before filling the muffin pan.
- Vanilla extract: Adds warm bakery flavor. Almond extract works too—use just a little.
- Cinnamon and nutmeg: Cinnamon adds warmth, while a pinch of nutmeg (optional) gives the cups a classic peach cobbler flavor. Pumpkin pie spice or apple pie spice also work well.
- Baking powder: Helps the cups bake up light and tender. Don’t skip it.
- Pecans: Chopped pecans add crunch. Swap with sliced almonds, walnuts, pistachios, or pumpkin seeds for another healthy baked oatmeal cups variation that’s perfect for a meal prep breakfast.
How to Make Peach Cobbler Baked Oatmeal Cups
Step 1: Mash and whisk
Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan.
Mash the banana in a large bowl until mostly smooth (a few small lumps are fine). Add the Greek yogurt, honey, egg, and vanilla extract, then whisk until smooth and creamy.
Step 2: Stir in the oats
Add the rolled oats, cinnamon, optional nutmeg, and baking powder.
Stir until everything is well combined and no dry oats remain. The batter will be thick, which helps create healthy peach breakfast cups that stay soft without becoming soggy.
Step 3: Fill and top
Fold in the diced peaches, leaving the skin on. Cut them into small ¼- to ⅓-inch pieces so they distribute evenly and help the cups hold together.
Divide the mixture evenly between the muffin cups, filling each almost to the top. Top each cup with a peach slice and a sprinkle of chopped pecans, gently pressing the toppings into the batter.
Step 4: Bake and cool
Bake at 375°F (190°C) for 25 minutes, or until the tops are lightly golden. Let the oatmeal cups cool in the pan for about 30–40 minutes, then run a small knife around the edges and lift them out. They firm up as they cool. Enjoy warm or at room temperature. If refrigerated, warm one in the microwave for 15 seconds before serving.
Tips
- Warm them before serving: If you’ve stored the cups in the refrigerator, microwave one for 15 seconds. It brings back the soft texture and makes the peaches extra fragrant.
- Turn them into dessert: Serve a warm oatmeal cup on a plate with a dollop of Greek yogurt and a drizzle of honey for a simple peach cobbler-inspired dessert.
- Use ripe, fragrant peaches: They should give slightly when squeezed and smell sweet. Ripe peaches add the best flavor and natural sweetness.
- Dice the peaches small: Cut them into ¼- to ⅓-inch pieces and leave the skin on. Smaller pieces distribute more evenly and help the cups hold together after baking.
- Choose rolled oats: Old-fashioned rolled oats create the best chewy texture. Quick oats work too but make softer oatmeal cups.
- Add a pinch of nutmeg if you have it: It’s optional, but it adds a warm, cozy flavor that makes the cups taste even more like peach cobbler.
- Sprinkle the nuts on top: Instead of mixing them into the batter, add the pecans or sliced almonds on top so they toast in the oven and stay crunchy.
- Let them cool completely: Wait 30 to 40 minutes before removing the cups from the pan. They continue to firm up as they cool, making them much easier to lift out.
- Store them right: Keep the cooled oatmeal cups in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. Reheat in the microwave for a quick breakfast or snack.
Frequently Asked Questions
Yes. Thaw and drain frozen peaches well before dicing them. If using canned peaches, drain and pat them dry to remove excess moisture. Fresh peaches give the best flavor and texture, but all three options work.
Yes. For a similar texture, replace the Greek yogurt with ½ cup plain regular yogurt and 1 additional ripe banana. The extra banana helps make up for the thickness and binding that Greek yogurt provides, though the cups will be a little softer and have a more pronounced banana flavor.
Yes. Stir 2 tablespoons of ground flaxseed or chia seeds directly into the batter and let it rest for about 5 minutes before filling the muffin pan. This gives the seeds time to absorb moisture and helps the cups hold together.
Absolutely. Simply leave out the pecans or replace them with pumpkin seeds or sunflower seeds for a similar crunchy topping.
Yes, they can be. Oats are naturally gluten-free, but they can be cross-contaminated during processing. If you need the recipe to be gluten-free, use certified gluten-free rolled oats.
You can. Quick oats make the cups softer and less chewy, while old-fashioned rolled oats give the best texture.
Let the cups cool completely, then store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months and thaw overnight in the fridge or reheat straight from frozen in the microwave. They’re a great high protein breakfast to make ahead for busy mornings.
More Wholesome Breakfast Bakes
- Banana Baked Oatmeal with Greek Yogurt
- Baked Apple Oatmeal with Greek Yogurt
- Carrot Cake Baked Oatmeal
- Banana Baked Oatmeal Cups with Greek Yogurt
- Almond Flour Blueberry Muffins with Greek Yogurt
- Healthy Breakfast Cookies
- Banana Oatmeal Muffins (Oil-Free)
- Healthy Blueberry Muffins with Greek Yogurt and Oats
For even more breakfast inspiration, browse our collection of healthy make-ahead breakfast recipes.
If you try this Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Peach Cobbler Baked Oatmeal Cups (with Greek Yogurt)
Ingredients
- 1 ripe banana 1/2 cup (120 g) mashed
- 1 heaping cup diced peach from about 1 large peach, plus 12 thin wedges from another peach for topping
- 1½ cups rolled oats old-fashioned
- 1 cup Greek yogurt nonfat, 2%, or whole milk
- ¼ cup honey or maple syrup
- 1 large egg
- 1½ teaspoon vanilla extract
- ½ teaspoon cinnamon plus 1 pinch nutmeg, optional
- 1 teaspoon baking powder
- ½ cup pecans chopped, or sliced almond
Instructions
- Mash and whisk: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan.Mash 1 ripe banana in a large bowl. Add 1 cup Greek yogurt, ¼ cup honey, 1 large egg, and 1½ teaspoon vanilla extract, then whisk until smooth.
- Add the dry ingredients: Stir in 1½ cups rolled oats, ½ teaspoon cinnamon, optional pinch of nutmeg, and 1 teaspoon baking powder until no dry oats remain.
- Fill the muffin pan: Fold in 1 heaping cup diced peach (leave the skin on).Divide the batter evenly between the muffin cups, filling each almost to the top. Top with a peach slice and chopped pecans, gently pressing them into the batter.
- Bake and cool: Bake at 375°F (190°C) for 25 minutes, or until lightly golden. Cool in the pan for 30–40 minutes, then loosen with a small knife and lift out. The cups firm up as they cool. Warm refrigerated cups in the microwave for 15 seconds, if you like.
Notes
- Banana → ⅓ cup unsweetened applesauce or pumpkin purée.
- Peaches → Nectarines, sweet apricots, thawed frozen peaches, or well-drained canned peaches.
- Rolled oats → Quick oats (softer texture) or certified gluten-free rolled oats.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or dairy-free Greek-style yogurt.
- Honey → Maple syrup or agave syrup.
- Egg → 2 tablespoons ground flaxseed or chia seeds; let the batter rest for 5 minutes before baking.
- Vanilla extract → Almond extract (use a little).
- Cinnamon + nutmeg → Pumpkin pie spice or apple pie spice.
- Pecans → Sliced almonds, walnuts, pistachios, or pumpkin seeds.
- Use ripe peaches: Sweet, fragrant peaches give the best flavor.
- Dice them small: Leave the skin on and cut into ¼- to ⅓-inch pieces.
- Choose rolled oats: Old-fashioned oats give the best texture.
- Add a pinch of nutmeg: Optional, but delicious for peach cobbler flavor.
- Top with the nuts: Sprinkle pecans or almonds on top so they toast and stay crunchy.
- Cool before removing: Let the cups cool 30–40 minutes so they firm up.
- Warm before serving: Microwave for 15–20 seconds to soften and bring out the peach flavor.
- Serve as dessert: Add Greek yogurt and a drizzle of honey.
- Store well: Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition
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