Peach Oatmeal is a comforting breakfast that blends the natural sweetness of ripe peaches with creamy, nutrient-packed oats. It will provide a nourishing and delightful start to your day.
Why you will like this recipe
- This recipe uses peach puree and chopped peaches to really infuse the oatmeal with peach flavor.
- We don’t cook peaches to preserve their fresh flavor and nutritional value.
- The best liquid-to-oats ratio ensures your oatmeal is creamy, instead of being too thick and dense when it’s ready to eat.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- Fresh peaches in 3 forms for an intense peach flavor:
- peach puree (peaches mixed in a blender/food processor) – make the oatmeal creamy and infuse the oats with peach flavor
- chopped peaches – for more texture in your oatmeal
- sliced peaches to put on top for the freshest peach flavor – you could also use just more chopped peaches but I think sliced peaches just look prettier
- Old-fashioned oats – best oats for your oatmeal if you like it a little bit chewy. You can also use quick oats (they are smaller) – they need just 3 minutes of cooking time but don’t have much texture when cooked.
- Milk and water – I added water to make the oatmeal a little bit lighter and for the peach flavor to shine but you can use just milk (any kind).
- Sweetener – you can add any (for example: maple syrup, coconut sugar, honey, sugar, agave syrup, xylitol) – I used a mix of coconut sugar and maple syrup in this recipe. Adjust the amount to your liking.
- To make it naturally more sweet, you can add mashed bananas to the oatmeal (2-3 medium bananas).
- Coconut oil – I almost always add to my oatmeal. It just makes it more creamy and adds great flavor.
- Vanilla extract (for flavor, optional), a pinch of salt (I add it to every recipe, it enhances the sweetness).
- Garnish: I used peach slices and toasted flaked almonds. Granola would be also a good option. Try it also with chopped nuts, or chia seeds. For extra indulgence, add chopped white chocolate or a swirl of peach jam. See here our 50+ oatmeal topping ideas.
How to make it
STEP 1: Add milk, water, oats, sweetener, vanilla, cinnamon, and salt to a medium/large heavy-bottomed pot.
Bring to a boil then cook for 10 minutes, stirring frequently (to prevent burning at the bottom of the pot) until oats are soft and almost all the milk has been absorbed.
STEP 2: While the oatmeal is cooking, prepare the peaches: peal the peaches and remove the stone. Mix about 1/3 of the peaches in a blender until smooth, cut 1/3 of the peaches into chunks, and slice the remaining 1/3 of the peaches (to put on top of your oatmeal, alternatively, you could just chop all your peaches).
STEP 3: When the oatmeal is done, add the coconut oil, peach puree, and chopped peaches to the oatmeal.
STEP 4: Stir to combine (I don´t bring this again to a boil to preserve the freshness of the peaches, but I do bring it to a boil if I plan to serve it the next day).
Pour your oatmeal into bowls and top with the remaining sliced peaches and toasted flaked almonds.
Enjoy!
Storage
If you’d like to make this ahead and serve the next day, bring the oatmeal to a boil after adding the peaches – they will keep better.
Keep the oatmeal in the fridge for up to 1-2 days. It tastes best fresh.
More oatmeal recipes
- Strawberry Oatmeal
- Banana Blueberry Baked Oatmeal
- Banana Oatmeal (stovetop)
- Apple Cinnamon Oatmeal
- Pumpkin Baked Oatmeal
- Coconut Oatmeal with Pears
- Banana Peanut Butter Oatmeal
SEE OUR ALL OATMEAL RECIPES
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Peach Oatmeal
Ingredients
- 2 cups milk
- 1 cup water
- 2 cups (200g) old-fashioned oats
- 4 tablespoons sweetener of your choice I used 2 T coconut sugar and 2 T maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- big pinch of salt
- 2 pounds (900g) peaches
- 1 tablespoon coconut oil optional
- 1/4 cup toasted flaked almonds optional, to serve
Instructions
- Add milk, water, oats, sweetener, vanilla, cinnamon, and salt to a medium/large heavy-bottomed pot.
- Bring to a boil then cook for 10 minutes, stirring frequently (to prevent burning at the bottom of the pot) until oats are soft and almost all the milk has been absorbed.
- While the oatmeal is cooking, prepare the peaches: peal the peaches and remove the stone. Mix about 1/3 of the peaches in a blender until smooth, cut 1/3 of the peaches into chunks, and slice the remaining 1/3 of the peaches (to put on top of your oatmeal, alternatively, you could just chop all your peaches).
- When the oatmeal is done, add the coconut oil, peach puree and chopped peaches to the oatmeal, stir to combine (I don´t bring this again to a boil to preserve freshness of the peaches, but I do bring it to a boil if I plan to serve it the next day).
- Pour your oatmeal into bowls and top with the remaining sliced peaches and toasted flaked almonds.
- Enjoy!
Notes
- To make it naturally more sweet, you can add mashed bananas to the oatmeal (2-3 medium bananas).
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
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