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Ginger Peach Oatmeal Bake with Whipped Coconut Cream {gf+v}

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5 from 1 review

  • Author: Adapted from Oh She Glows
  • Total Time: 40 minutes
  • Yield: 6 1x


  • 2 1/4 cup rolled oats, gluten free if necessary
  • 1 1/4 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups sliced peaches, about 3 peaches
  • 2 cups milk, dairy or non-dairy, I used flax milk
  • 1/3 cup pure maple syrup
  • 2 teaspoons vanilla
  • 1 1/22 teaspoons grated, fresh ginger
  • 1/2 cup chopped walnuts
  • 2 tablespoons chopped walnuts for topping, if desired

Coconut Whipped Cream:

  • 1 can of coconut milk or coconut cream, I used coconut cream and it worked well
  • cinnamon
  • pure maple syrup


  1. Pre-heat the oven to 375 degrees F.
  2. In a large bowl, mix together the oats, cinnamon, baking powder, and salt.
  3. In a small bowl, mix together the peaches, milk, maple syrup, vanilla, ginger, and walnuts.
  4. Add the wet ingredients to the dry ingredients and mix well.
  5. Grease an 8×8 inch baking pan and then pour mixture into the pan. Press down the mixture lightly with a spoon. Top with 2 tablespoons of chopped walnuts, if desired. Place in the oven and bake for about 30 minutes, or until cooked though. Let cool for 10 minutes for serving.

Coconut Whipped Cream:

  1. Refrigerate the coconut milk or coconut cream overnight. Take out of the refrigerator and turn can upside down. Open the can and drain out any liquid. Place what is left in a bowl and whip with an electric mixer for a few minutes, until small peaks form. Add in cinnamon and maple syrup, to taste, and mix for another few minutes.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Breakfast, Gluten Free, Vegan