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Gluten Free Peaches and Cream Baked Oatmeal Cups :: Baked Oat Muffins To Go!

August 16, 2017

Portable, healthy, on-the-go gluten free peaches and cream oatmeal!

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We are…slowly switching gears…

You know…switching back into school routines. In just shy of a month, our lazy summer mornings, and sandy beach lunches will be swapped for out the door school morning breakfasts, and lunchbox noon meals!

And I’m pretty serious when I say we are *slowly* switching gears, because summer is just so sweet where we live. We really are soaking in every last ray of sunshine that we can!

A new breakfast idea to savor summer!

We picked up a bushel of local peaches last week, and while I dreamed of peach sherbet, my practical side took over and decided to create something useful for busy school days using our peaches.

My plans for preserving our blueberries into blueberry granola for the pantry were spot on, and I have been tucking these little peach baked oatmeal cups into the freezer for a cool fall day when those fresh peaches are long gone!

A favorite summer breakfast with a twist

Every August, the girls’ favorite breakfast is peaches and cream oatmeal. Those warm bowls of oats drowning in fresh cream and sweet peaches is nothing short of amazing! These baked oatmeal cups are like wrapping those bowls of peaches and cream oatmeal into a little hand held muffin cup, perfect for on the go and for tiny hands.

Ingredient notes and swaps

I have a few swap thoughts, but if you happen to try some other flour blends, please comment below so others can see how they worked out!

  • Egg free friends, I’m pretty sure these baked oatmeal cups will work great with flax or chia eggs. They may not puff up as much but it will still work great
  • If you don’t have access to the Namaste gluten free flour blend, I’m sure most gluten free blends will work well. You could also try using a couple gluten free flours that you like to bake with and make your own blend.
  • If you are a gluten free household, please be sure that your oats are gluten free as oats can carry traces of gluten from processing.
  • I used coconut milk (this is my favorite gum/additive free brand, or I make it quick myself) and lemon juice to make “buttermilk” for soaking the grains. If you have a quality, well sourced buttermilk, you can use that instead, or use raw milk with lemon juice.
  • To change things up, I did try one batch swapping the 1 cup of Namaste flour for 1/3 cup each of almond flour, coconut flour, and cassava flour. They turned out great, and it’s a great way to change nutrients up.
  • I tried one batch with a few tablespoons of grassfed collagen in the batter to add another level of nourishment, and it turned out great. I know some do not have access to grassfed collagen, however, and for those friends, this recipe turns out just as good without the collagen.

No peaches? No problem!

Whatever fruit is in season near you, I’m quite certain they will swap nicely! Here are some ideas, and let us know if you try any of them!

  • Apple Cinnamon (just swap the peaches for diced apple, and I’d add a bit more cinnamon or maybe some cloves or apple pie seasoning blend!)
  • Pear Cinnamon (swap the peaches for pears)
  • Strawberry (swap the peaches for strawberries and leave out the cinnamon. I think almond extract would taste really good versus the vanilla)
  • Blueberry (swap the peaches for blueberries and leave out the cinnamon. I think almond extract would taste really good versus the vanilla)
  • Banana (swap the peaches for diced banana)

Freezer friendly tips

I mentioned I’ve been stashing some of these baked oatmeal cups away for school mornings, so I wanted to give you some tips on making that happen!

  • Let the muffins cool completely before freezing them
  • Put the cooled muffins into a freezer bag and then into the freezer. I would freeze them right away – same day that you make them. This locks in the moisture so they don’t get dry. So if you are making them for breakfast, eat what you need for the meal, and then freeze the rest.
  • To thaw and warm back up, you have 2 options. You can thaw them on the counter overnight. Or you can pop them on a tray right from the freezer and set them in your oven. Turn the oven to 350 degrees and by the time it pre-heats, the muffins will be thawed and warmed.

Print Recipe
5 from 1 vote

Gluten Free Peaches and Cream Baked Oatmeal Cups

Portable, healthy, on-the-go gluten-free peaches and cream oatmeal!
Prep Time10 minutes
Cook Time35 minutes
Soak8 hours
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: gluten-free oatmeal cups, gluten-free peach oatmeal cups, peach oatmeal recipe
Servings: 12 muffins
Author: Renee -



  • Put the oats and gluten free flour blend in a medium mixing bowl. Stir in the coconut milk and lemon juice. The mixture will be thick. Cover with a towel and let the mixture soak overnight about 8 hours. This soaking process breaks down the phytic acid in the oats and flour, making it easier on digestion. It also allows the nutrients in the grains to be absorbed better.
  • The next morning, pre-heat your oven to 350 degrees.
  • In a small mixing bowl beat the eggs and honey for 1 minute until frothy. Add this to the oat/flour mixture that soaked overnight, along with the oil, vanilla, cinnamon, baking powder, baking soda, and sea salt. Stir to combine (this takes a minute and some muscle at first as the oat/flour/milk soaked mixture is a bit thick – do NOT add more liquid. It will loosen up and the peaches will add a lot of moisture.
  • Fold in the diced peaches, and scoop the batter into a muffin tin lined with silicone muffin cups (or, if you don’t have silicone muffin cups, you can butter your muffin tin to prevent sticking). Bake at 350 degrees for 35 minutes until the tops are golden brown (check them around the 30-minute mark in case our ovens run differently). Let the muffins cool 5 minutes in the pan before turning them out to a cooling rack for 10 minutes before eating.
  • Recipe makes 12 large muffins. You could make them smaller and get 18 – if you have real little ones in the house, I’d make them smaller so they can eat a whole muffin. You will probably need more like 30 minutes to bake if you make them smaller.

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  • Reply Raia Todd August 19, 2017 at 10:01 pm

    I can’t wait to try these, Renee! They look so good!

  • Reply Allison August 20, 2017 at 12:23 am

    In the instructions I think you forgot to mention when to mix in the oil.

    • Reply Renee Kohley August 22, 2017 at 7:37 pm

      Hi Allison! Thank you for catching that! It is fixed!

  • Reply Natalie August 20, 2017 at 8:49 pm

    Wondering if you could thaw some frozen peaches and use them in the recipe instead??

    • Reply Renee Kohley August 22, 2017 at 7:34 pm

      Hi Natalie! Yes I think that would work – just thaw and drain them first!

  • Reply Emily @ Recipes to Nourish August 20, 2017 at 11:59 pm

    5 stars
    This is such a yummy idea! The perfect way to use up the summer peaches before they’re all gone. I wish I had some of these to greet me tomorrow morning. Yum!

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  • Reply Nicole January 10, 2018 at 3:43 pm

    I made this in the summer with peaches and it was yummy! Then I made it this winter with persimmons and it was perhaps even better! Give it a try, it’s a fun seasonal swap.

    • Reply Renee Kohley January 18, 2018 at 10:23 am

      Oh that is so fun Nicole! Love that!

  • Reply Kristin February 12, 2018 at 6:19 am

    These are my families favorite muffins! I love that they are an easy way to get properly prepared grains in. We switch up the fruit with the season but our favorite is with raspberries. Thank you Renee for all of your work in keeping our families healthy!

    • Reply Renee Kohley February 17, 2018 at 9:39 am

      Raspberries sounds amazing! Thank you for sharing – I’m so glad you have a staple for the breakfast table!

  • Reply Monica September 20, 2018 at 10:05 am

    I made these muffins this morning. I thought they were great! I have a hard time with gluten free baking. The taste usually just isn’t worth it for me. I was shocked at the texture. So good! I didn’t have cassava on hand so I used 1/3 of almond flour, coconut flour and garbanzo flour. I also added 3 scoops of collagen powder.

    • Reply Renee Kohley September 20, 2018 at 7:19 pm

      I”m glad you enjoyed them Monica!

  • Reply 15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included! - Raising Generation Nourished September 3, 2020 at 10:41 am

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  • Reply Renee Hyland July 23, 2021 at 3:33 pm

    Made these today with “chia eggs” and our first crop of peaches, they are so good! So hard to get a decent muffin texture without eggs, but these hit the spot. Thank you!

    • Reply Renee Kohley August 1, 2021 at 3:39 pm

      So good to know that the chia eggs work for our egg free readers! Thank you for sharing!

  • Reply Becky Doty September 10, 2021 at 9:50 pm

    Slightly freaked out about leaving raw milk sitting out on the counter overnight. Will it work the same if I put it in the fridge??

    • Reply Renee Kohley September 13, 2021 at 2:13 pm

      Hi Becky! The acid in the lemon keeps bacteria at bay – before we were off dairy I soaked grains in raw milk all the time <3 But I get that! You can soak in the fridge but the phytic acid break down will be slower - it will still work though.

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