Skillet Baked Oatmeal with Summer Stone Fruit
3.80 from 5 votes
Skillet Baked Oatmeal with Summer Stone Fruit | The Full Helping
Photograph by Ashley McLaughlin

This is one of my favorite summer breakfast recipes from Power Plates, but until last week I had no plans of sharing it on the blog. Then I made it, promptly polished the leftovers as a week went by, and made it again right away.

Anytime I make a recipe back-to-back like that, it’s a sign that there’s something about it worth sharing. In this case, it’s the opportunity to make the most of juicy, sweet summer peaches, the convenience of a breakfast that tastes like a fresh-baked treat but yields four days of leftovers, and the goodness of whole grains.

Part of my process of preparing for the DI, however gently, is to come up with a list of breakfasts and lunches that are portable but also a pleasure to eat. I made a lot of packed meals for myself as a post-bacc student, but not all of them were as tasty as they were convenient. I don’t kid myself that all of breakfasts and lunches this year will be memorable—if they’re nutritious, filling, and taste OK, that’ll be enough—but I’m hoping that a few of the regular options will be things that I really like to eat.

This oatmeal is something that I really, really like to eat. And I hope you’ll like it, too.

Skillet Baked Oatmeal with Summer Stone Fruit | The Full Helping
Photograph by Ashley McLaughlin
3.80 from 5 votes

Skillet Baked Oatmeal with Summer Stone Fruit

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4 -6 servings


  • 3 tablespoons warm water
  • 1 tablespoon ground flaxseed
  • 2 1 ⁄2 cups 225 g rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 ⁄4 teaspoon salt
  • 2 1 ⁄3 cups 630 ml unsweetened nondairy milk
  • 1 ⁄4 cup 60 ml maple syrup
  • 1 tablespoon coconut oil or neutral vegetable oil
  • 5 peaches or nectarines peeled and cut into 1-inch (2.5-cm) pieces
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 ⁄4 cup 25 g chopped pecans or walnuts (optional)


  • Preheat the oven to 350°F (175°C). In a small bowl or measuring cup, whisk together the water and ground flaxseed and set aside to thicken for a few minutes.
  • In a large bowl, stir together the oats, baking powder, cinnamon, and salt. In small bowl, whisk together the nondairy milk, maple syrup, and flaxseed mixture. Add to the oat mixture and stir until well combined.
  • Heat the oil in a 10-or 12-inch (25- or 30-cm) cast-iron skillet over medium heat. Add the peaches and let them sizzle and cook for 1 minute. Sprinkle with 2 tablespoons of the sugar and the vanilla. Cook, stirring occasionally, for about 4 minutes, until the fruit is soft and just beginning to brown. Pour the oat mixture over the fruit, then stir gently until the fruit is evenly distributed.
  • Bake for 20 minutes, then sprinkle the remaining 1 tablespoon sugar and the nuts over the top. Bake for about 10 minutes longer, until the fruit is bubbling in places and the surface is firm to the touch. Let cool for 5 to 10 minutes before serving.


Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Skillet Baked Oatmeal with Summer Stone Fruit | The Full Helping

If you want to serve the bake as a brunch option in a bigger get together with friends, you can count on it to make 6 small-ish servings. For me, as breakfast, it makes 4-5, depending on whether I serve it with fresh fruit or gobble it up on its own. (Both good options, if you ask me.)

Enjoy the scent of peaches sizzling in your skillet. I’ll be looping back again later this week.


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Categories: Recipes, Oatmeal
Method: Oven, Stovetop
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Recipe Features: Meal Prep

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Recipe Rating

  1. 5 stars
    I have the Power Plates book and I love this recipe! I enjoy it more cold than warm. I feel like I’m eating dessert but I know it’s full of good stuff. I cut down on the sugar and find that it’s plenty sweet for me.

  2. I’m in nyc too and once i can fathom turning on the oven i will certainly make this! Maybe with plums since peaches will probably be gone…

    And since you mentioned the making and bringing lunches this fall it would be really helpful if you can just post what you brought the previous week- i get into serious lunch ruts but i also don’t want to buy a ton of ingredients to make lots of different dishes each week…

  3. Wow this looks so good! I love peaches, so I will definitely have to make this for breakfast this weekend.

    I love when you post breakfast recipes, especially oatmeal recipes. I have been eating a lot of cold overnight oats for breakfast this summer, but I may have to turn on my oven this weekend (as long as it is not 95 degrees outside)!