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Peach cobbler baked oatmeal cups with glossy peaches in bright natural window light.

Peach Cobbler Baked Oatmeal Cups (with Greek Yogurt)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 cups
Author: Nico Pallotta

  • 1 ripe banana 1/2 cup (120 g) mashed
  • 1 heaping cup (180 g) diced peach from about 1 large peach, plus 12 thin wedges from another peach for topping
  • 1½ cups (150 g) rolled oats old-fashioned
  • 1 cup (240 g) Greek yogurt nonfat, 2%, or whole milk
  • ¼ cup (85 g) 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 (50 g) pecans chopped, or sliced almond

  • 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.
    Female hand holding a peach cobbler oatmeal cup with pecans.
  • 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.
    Step 2 Rolled oats, cinnamon, and baking powder stirred into the wet mixture.
  • 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.
    Step 3 Batter divided into muffin pan and topped with peaches and pecans.
  • 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.
    Step 4 Baked oatmeal cups cooling in muffin pan with golden tops and glossy peaches.
Substitutions
  • 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.
 
Tips
  • 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.
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