Late last summer, I had a basket of peaches sitting on the counter, their scent drifting through the kitchen every time I passed by. They were a gift from my neighbor, who has a small orchard a few miles down the road. I was planning to make jam, but the idea of turning on the stove for hours didn’t sit well with the heatwave we were having.
One morning, just as the sun started to peek over the horizon, I remembered a recipe card tucked into my old school planner back from my teaching days. It was for a baked breakfast pudding of sorts, soft and creamy, almost like a custard, with fresh fruit folded in.
I pulled the peaches off the counter, stirred them into a mix of cottage cheese and oats, and slid the dish into the oven while the house was still quiet. The smell alone was enough to bring everyone to the kitchen table. Warm, sweet, and just hearty enough to keep us full for hours, it was an unexpected hit.
Now, whenever I find myself with a few ripe peaches and a slower morning, this bake makes its way back into the oven. It’s simple, nourishing, and gently sweet, the kind of dish that feels like a calm, happy start to the day.
Short Description
A warm, wholesome breakfast bake made with ripe peaches, creamy cottage cheese, and a touch of honey. It’s naturally sweet, protein-packed, and perfect for easy mornings or make-ahead meals.
Key Ingredients
- 2 cups cottage cheese
- 3 large eggs
- 2 medium ripe peaches, peeled and diced
- ½ cup rolled oats or almond flour
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp ground ginger or cinnamon
- 1 tsp baking powder
Tools Needed
- 9×9-inch baking dish
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or cooking spray.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together cottage cheese, eggs, honey (or maple syrup), and vanilla extract until smooth and creamy.
Step 3: Add the Dry Ingredients
Stir in the rolled oats (or almond flour), spice of choice (either cinnamon or ground ginger), and baking powder until fully combined.
Step 4: Fold in the Peaches
Gently fold the diced peaches into the batter, being careful not to crush them. You want chunks in every bite.
Step 5: Transfer to Baking Dish
Pour the batter into the prepared baking dish and spread it evenly using a spatula.
Step 6: Bake
Place in the center rack and bake for 40 to 45 minutes. The top should turn golden, and the center should be set—no jiggling when you tap the dish.
Step 7: Cool and Serve
Allow to cool slightly for 10–15 minutes before slicing. Serve warm, or let it chill for a firmer texture.
Why You’ll Love This Recipe
Naturally Sweet: No refined sugar—just honey or maple syrup and the peaches’ own sweetness.
Protein-Packed: Cottage cheese and eggs give it a healthy dose of protein to keep you full longer.
Gluten-Free Option: Use almond flour for a gluten-free version without sacrificing texture.
Meal Prep Friendly: Stores well and reheats beautifully for weekday breakfasts.
Comforting Texture: Custard-like center with baked oat edges for a delightful contrast.
Mistakes to Avoid & Solutions
Using under-ripe peaches: They won’t soften properly during baking.
Solution: Use ripe, fragrant peaches that yield slightly to pressure.
Skipping the grease: It can stick to the pan, especially at the edges.
Solution: Grease the baking dish thoroughly or use parchment paper.
Overbaking: Results in a dry texture and rubbery eggs.
Solution: Bake until just set in the center. Start checking at 40 minutes.
Not mixing well: Clumps of oats or uneven baking powder can affect texture.
Solution: Whisk dry ingredients separately before combining if needed.
Too many peaches: May cause sogginess.
Solution: Stick with two medium peaches for the best balance.
Serving and Pairing Suggestions
Serve Warm: Perfect with a dollop of Greek yogurt or a drizzle of almond butter.
Serve Cold: Tastes just as lovely chilled, like a fruity breakfast custard.
Pair With: Fresh berries, iced coffee, or a glass of cold oat milk.
Presentation Style: Cut into squares for brunch buffets, or scoop into bowls for casual family meals.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm in the microwave in 30-second bursts or in a 300°F oven for 10 minutes.
Avoid Drying Out: Cover with foil when reheating to retain moisture.
Best Served: Warm for a custardy bite, or cold if you prefer a firmer slice.
FAQs
1. Can I use canned or frozen peaches?
Yes, but drain canned peaches well and thaw frozen peaches completely before using. Pat dry to avoid extra moisture.
2. Is cottage cheese noticeable in texture?
No, it blends smoothly into the batter and bakes into a creamy consistency.
3. Can I swap oats for almond flour?
Absolutely. Almond flour gives a more cake-like texture and makes it gluten-free.
4. Can I use other fruits?
Yes! Try diced nectarines, plums, or berries, adjust sweetness as needed.
5. Is this recipe kid-friendly?
Very! It’s soft, mildly sweet, and packed with protein—great for little ones.
Tips & Tricks
Add a pinch of salt to boost flavor subtly.
For a touch of crunch, sprinkle sliced almonds on top before baking.
Let it cool fully if slicing into neat bars or packing for lunch.
A splash of lemon juice on peaches enhances brightness.
Make it ahead the night before and reheat in the morning for easy weekday breakfasts.
Recipe Variations
1. Berry and Cream Breakfast Bake
Replace peaches with 1 cup fresh blueberries or raspberries.
Use cinnamon for warmth.
Bake as directed.
2. Peach Coconut Bake
Swap oats for ½ cup coconut flour.
Add ¼ cup shredded coconut into the mix.
Top with toasted coconut flakes after baking.
3. Spiced Autumn Bake
Use diced pears instead of peaches.
Add ¼ tsp nutmeg along with cinnamon.
Drizzle with maple syrup before serving.
4. Banana Nut Version
Replace peaches with 1 ripe mashed banana.
Stir in ¼ cup chopped walnuts.
Add ½ tsp cinnamon and a pinch of nutmeg.
Final Thoughts
This Peaches and Cream Breakfast Bake doesn’t demand much, but it always delivers warmth and satisfaction. On busy school mornings back when I taught, I would’ve loved something like this waiting in the fridge. Now, in this quieter chapter, I take my time baking it, often with the window cracked open and the breeze rolling in.
It’s flexible enough to adapt to what’s in season or what’s left in the pantry, and that makes it even more lovable. You can share it with guests, pack it up for a neighbor, or enjoy it alone with your morning coffee. However you choose to serve it, I hope it brings a bit of calm and a lot of joy to your morning.
Wholesome Peaches And Cream Breakfast Bake
Print ThisIngredients
- 2 cups cottage cheese
- 3 large eggs
- 2 medium ripe peaches, peeled and diced
- ½ cup rolled oats or almond flour
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp ground ginger or cinnamon
- 1 tsp baking powder
Instructions
Step 1: Preheat the Oven
Heat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
Step 2: Mix Wet Ingredients
In a large bowl, whisk cottage cheese, eggs, honey or maple syrup, and vanilla until smooth.
Step 3: Add Dry Ingredients
Stir in oats or almond flour, cinnamon or ginger, and baking powder.
Step 4: Add Peaches
Gently fold in the diced peaches.
Step 5: Pour into Dish
Pour the batter into the baking dish and spread evenly.
Step 6: Bake
Bake for 40–45 minutes until golden on top and set in the center.
Step 7: Cool and Serve
Let it cool for 10–15 minutes, then slice and serve warm or chilled.
