Vegan Breakfast Peach Cobbler
This vegan breakfast peach cobbler is like having dessert for breakfast! It’s gluten-free, vegan, and loaded with juicy peaches in every bite.
When you can start your morning with warm, homemade peach cobbler, you know it’s going to be a great day, right? I love doing breakfast for dinner, but I think dessert for breakfast might be even better.
But don’t be mistaken—this breakfast peach cobbler recipe is actually good for you. There’s the peaches, of course, and the filling, which is much lighter on sugar than what you’d find in a traditional peach cobbler. The other ingredients are literally what I would use in my breakfast: oats, maple syrup almond milk, and some spices.
I made the crust by grinding the oats into a flour, then mixing in the other ingredients to create a cobbler-like topping. The peach filling is also incredibly simple; drain the peaches, then add the spices and oat flour. You only need 10 minutes of prep, then you can get ready for the day while your breakfast peach cobbler bakes in the oven. Easy!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Topping:
- Gluten-free oats – If you’re not on a gluten-free diet, regular oats are just fine.
- Sea salt
- Coconut oil – Measure it from solid.
- Agave nectar or maple syrup
- Unsweetened almond milk – Or another unflavoured, unsweetened plant milk you have on hand.
For the Peach Filling:
- Canned peach slices – I use Libby’s Yellow Cling Peach Slices.
- Ground cinnamon
- Ground nutmeg – If you can grate your own nutmeg, it will really make the filling shine! But store-bought ground nutmeg is just fine too.
- Sea salt
- Lemon juice – A little bit of acid brightens the flavor of the filling and brings balance to the flavours.
- Oat flour
- Maple syrup – This is optional.
Is Oat Flour Just Ground Oats?
Yes, oat flour is simply ground oats. It’s super easy to make at home, as all you need to do is blend your gluten-free oats in a food processor or blender until it resembles a fine flour.
How to Make Breakfast Peach Cobbler
Ready to have dessert for breakfast? Me too! Here’s what you’ll need to do to make this breakfast peach cobbler.
- Prepare. Preheat your oven to 350ºF and grease a cast-iron skillet lightly with coconut oil.
- Make the oat flour. In a food processor, grind the oats into a flour-like consistency.
- Mix the filling. In a 10-inch cast iron skillet, add all the ingredients for the peach filling and stir to combine.
- Prepare the topping. In the food processor with the remaining oats, add the sea salt and process again. Add the solid coconut oil and cut it into the “flour” by pulsing slowly until the mixture forms crumbs. Pour in the agave nectar or maple syrup and almond milk and pulse until a slightly wet dough comes together.
- Bake. Spoon the dough mixture over the peach filling, then bake for 30 to 35 minutes, or until the cobbler topping has set.
- Serve. Remove the skillet from the oven and let the cobbler cool slightly. Serve with coconut cream (or coconut whipped cream!), an extra drizzle of agave nectar or maple syrup if desired, and even more fruit.
Tips for Success
Here are some simple tips for a perfect breakfast peach cobbler.
- Use canned peaches. I like canned peaches for this recipe because fresh can be hit-or-miss—with canned, you know they’re going to be sweet and tender! Plus, it saves you the work of having to blanch, peel, and pit fresh peaches.
- Sweeten to taste. If you prefer a sweeter cobbler, feel free to add in some extra maple syrup or agave nectar to the peach filling.
- Don’t over-mix the topping. Once the mixture comes together, it’s ready to be added to the cobbler.
You can switch up this breakfast peach cobbler by using different fruit, or by adding raspberries, blackberries, or fresh sliced strawberries to the peach filling. For a crunchy topping and a little extra sweetness, sprinkle Demerara sugar over the top of the cobbler before baking.
This breakfast peach cobbler is best served warm with a generous dollop of coconut cream, extra peaches, and some chopped nuts for crunch. It’s also delicious with vegan coconut yogurt or vegan ice cream.
How to Store Leftovers
Leftover cobbler can be stored in an airtight container and refrigerated for up to 3 days. To reheat, simply pop it into a 350ºF oven or microwave for a few minutes until warmed through.
Can This Recipe Be Frozen?
Yes, this breakfast peach cobbler can be frozen. Wrap it tightly with plastic wrap, or transfer leftovers to an airtight container. Freeze for up to 3 months, then thaw in the refrigerator overnight before reheating according to the instructions above.
More Breakfast Recipes
- Easy Southwestern Tofu Scramble (+ Breakfast Tacos)
- Mexican Breakfast Burritos
- Vegan Lemon Poppyseed Muffins
- Strawberry Lime Coconut Smoothie Bowl
Enjoy friends! If you make this breakfast peach cobbler, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Easy Breakfast Peach Cobbler
- 2 cups + 2 tablespoons gluten free oats
- 1/2 teaspoon sea salt
- 3 tablespoons coconut oil, solid
- 1/4 cup agave nectar/maple syrup
- 1/2 cup unsweetened almond milk
- 3 15 oz cans Libby’s Yellow Cling Peach Slices, drained thoroughly, 45 oz
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 2 tablespoon lemon juice
- 2 tablespoons oat flour
- 2 tablespoons maple syrup, optional
Easy Breakfast Peach Cobbler
- Preheat oven to 350 degrees F. Grease a cast-iron skillet lightly with coconut oil and set aside.
- In a food processor, blend the oats until it reaches a flour-like consistency. Set aside (you’ll need 2 tablespoons for the peach filling).
- In a 10 inch cast iron skillet, add all the ingredients for the peach filling, including the 2 tablespoons of oat “flour”. Stir until combined. Set aside.
- In the food processor from before, add the sea salt and blend again. Add in the solid coconut oil and cut it into the “flour” and pulse slowly until it forms crumbs. Add in agave nectar/maple syrup and almond milk and pulse until a slightly wet dough comes together. Don’t over mix.
- Dollop/spoon the dough mixture over the peach filling. Bake for 30 to 35 minutes until the cobbler topping has set.
Remove and allow to cool slightly. Serve with coconut cream, an extra drizzle of agave nectar/maple syrup is desired, and even more fruits. Enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.