Peach oatmeal breakfast clafoutis is an easy and delicious one-pan breakfast bake that showcases beautiful seasonal fruits. Colorado peaches raise this baked oatmeal dish to company-brunch levels. Gluten-and-dairy-free, with vegan option.
What is a Clafoutis?
A clafoutis is a French baked dish that includes fruit, traditionally cherries, but here I’ve taken advantage of the beautiful local peaches available in August. This dish is filling, not too sweet and loaded with some of my favorite ingredients.
You can stir the fruit into the mixture - in which case you can chop it as you like - or use it as a decoration as I've done.
A top garnish is a great way to showcase beautiful fruit and doesn’t take that much extra time as long as your fruit is easy to slice. The clafoutis is a great potluck dish.
I have read that this oatmeal version is based on a recipe from Quaker Oats. I have not been able to locate an original to give credit. I’ve modified it to my taste, and made it dairy-and-gluten-free.
You can mix this recipe and bake it right away if you are an early riser. But my favorite use of it is as an overnight recipe. Mix everything together the night before. The batter will seem quite liquid when you first mix it up, but the next day the oats will have soaked up a lot of the moisture.
In the morning, preheat the oven. While it is preheating you should have just the right amount of time to prepare the baking dish, pour the batter into the pan, and garnish with your fresh fruit. Then bake and prepare to enjoy.
What fruit can you use?
Choose your fruit according to season. Free-stone peaches (July to August) make a beautiful garnish with their orange and red peels. In June to July, you can use fresh cherries - pitted, of course. Plums are lovely, too, if you can find some that slice easily. Apples are in season starting in September and are great for clafoutis.
As far as the fruit inside the clafoutis, I prefer currants because they are smaller and less sweet than raisins. If you prefer sweeter flavors, dried cranberries would work beautifully and pair nicely with a red apple, like Jonathans.
Other easy substitutions:
- Almond milk instead of coconut milk
- Flax eggs instead of dairy eggs, for a vegan breakfast
- Quinoa flakes instead of oats, for a grain-free dish
This recipe is very similar to my Baked Oatmeal, except for the fruit topping.
If you make this recipe, please let me know in the comments!
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Other breakfasts on A Meal In Mind
Flourless Oatmeal Coconut Milk Pancakes
Moringa Fruit-Nut-Ola Grain-Free
Blueberry Lemon Almond-Flour Muffins
Shop Peach Oatmeal Baked Clafoutis
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Peach Oatmeal Breakfast Clafoutis
- Dry ingredients
- 3 cups rolled gluten-free oats
- ⅔ cup dried currants
- ¼ to ⅓ cup walnuts or almonds, sunflower seeds, hazelnuts coarsely chopped
- 1 teaspoon ground allspice or ¼ teaspoon nutmeg
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda use ¾ teaspoon at high altitude
- ½ teaspoon pink sea salt
- Wet ingredients
- 4 large eggs slightly beaten, or 1 cup egg substitute (at high altitude use 3 eggs)
- 2 tablespoons maple syrup
- 1 can coconut milk + ⅓ can water ¼ can water at high altitude
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract optional
To add on the second day
- 2-3 peaches sliced in thin wedges (or apple, plum, etc)
- ½ cup blueberries optional
- Coconut Oil or MCT oil to grease the pan about 1 tablespoonful
- Stir the dry ingredients together. Mix the wet ingredients, except for the fruit garnish and oil for greasing. Then stir the wet into the dry.
- I recommend letting the mixture soak together, covered and refrigerated, for at least two hours, preferably overnight. Soak time is not included in prep time.
- Preheat the oven to 350 F. (at high altitude use 375 F.)
- Oil a 9 x 13 baking dish.
- Spread the mixture evenly in the oiled pan.
- Garnish with the sliced fruit. For the clafoutis pictured here, I sliced the peaches about ¼ inch thick and used just over 2½ peaches (3 inch diameter). I could have sliced them a little thicker and used all 3 peaches. I added the blueberries because I had them on hand and it was a way to cover more of the oatmeal.
- Bake for 35 minutes (40 minutes at high altitude).
- Remove from the oven and allow to cool for at least 10 minutes before slicing.
- Garnish with a dollop of coconut yogurt and enjoy with more fresh fruit!
- Refrigerate leftovers. Consume within 5 days.
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Angela Greven | Mean Green Chef
Wow, what a beautiful breakfast spread! Perfect for a brunch gathering and so easy to put together, thanks so much for sharing! 🙂
Angela, thank you so much for that wonderful comment. It is really just about the perfect brunch offering and so much fun with the fresh fruit.
Your pics are just gorgeous! Can't wait to make this for a yummy weekend breakfast.
Jazzy's Mama, thank you, that means so much to me! This is a great dish and I love the option to make in advance. I hope you enjoy it!
I love peaches, and this looks so yummy! Perfect for brunch or a family get together.
Erika, thank so you much for the comment. It's really a perfect brunch dish because it's so pretty before you cut into it, and so tasty afterward. And it makes enough for a hungry guest to have seconds.
I’ve tried the apple version of this and never thought of using peaches and I love peaches! So thank you for this amazing idea. I can’t wait to try your version.
Felicia, thanks so much for that comment! It's really all about the fresh fruit, isn't it? I hope you will enjoy it when you get to try it.
Nart | Cooking with Nart
This looks great Beth! Will definitely try this out. Peaches are rare here though so I think I'll go with apples instead. Thanks for sharing the recipe!
Nart, thank you! I know this would be delicious with apples, and I look forward to making it with Jonathan apples when they are in the local market in the next few weeks. With apples you might bake the clafoutis a bit longer, but it would depend on what type you buy.