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peaches and cream oatmeal in a bowl with fresh peaches and crushed pecans on top.

Peaches and Cream Oatmeal

Yield: 2 servings 1x
Prep: 5 minutesCook: 25 minutesTotal: 30 minutes

This classic Peaches and Cream Oatmeal is hearty and delicious, made with rolled oats, fresh peaches, and a brown sugar drizzle. Stovetop and Instant Pot directions are included for this meal prep and vegan friendly breakfast!

Scale:

Ingredients

  • 1/2 tablespoon coconut oil
  • 1 fresh peach, peeled and diced (about 1/2 cup)
  • 3 tablespoons brown sugar (divided)

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 cup oat milk (or milk of choice)

  • 1 cup water

  • 1 cup old fashioned oats (rolled oats)

  • 1 teaspoon vanilla extract

  • 23 tablespoons cream of choice (I used French Vanilla Nutpods!)
  • for topping: chopped pecans, brown sugar, whipped cream, more peaches

Instructions

Stovetop instructions:

  1. Sauté peaches: Melt coconut oil in saucepan over medium low heat. Once melted, add diced peaches, 2 tablespoons brown sugar, cinnamon, and salt. Cook, stirring occasionally, until the sauce is bubbly and the peaches are tender, about 4-5 minutes. Dump the peaches and brown sugar sauce into a bowl and set aside. 
  2. Cook oatmeal: In the same saucepan (no need to clean it in between), add the oat milk and water. Bring to a simmer over medium heat, then add oats, remaining 1 tablespoon brown sugar, and vanilla. Stir to mix, then reduce heat to medium low. Cook uncovered, stirring occasionally, for about 10-14 minutes, or until liquid is absorbed and oats are tender to your liking.
  3. Put it together: When the oatmeal is done cooking, turn the heat off but leave the pan over the warm burner. Use a slotted spoon to transfer the sautéed peaches into the oatmeal, saving most of the brown sugar sauce to drizzle over the oatmeal later. You can also save some of the sautéed peaches for topping, or add more fresh peaches. Mix the peaches into the oatmeal and give them a couple minutes to heat back up if they’ve cooled significantly.
  4. Serve & store: Portion the cooked oatmeal into bowls and top with your choice of more fresh peaches, chopped pecans, or whipped cream. Drizzle with your favorite dairy or non-dairy cream (I love French Vanilla Nutpods for this!), and the reserved brown sugar sauce, then enjoy. Store leftovers in an airtight container in the fridge for up to 5 days.

Instant Pot instructions:

  1. Sauté peaches: Hit the Sauté button and set the option to Low. Add coconut oil. When the oil is melted and the display reads Hot, add cut peaches, 2 tablespoons brown sugar, cinnamon and salt to the Instant Pot. Cook, stirring occasionally, until the sauce is bubbly and the peaches are tender, about 4-5 minutes. Dump the peaches and brown sugar sauce into a bowl and set aside. Hit the Cancel button on the IP to turn off the heat. 
  2. Cook oatmeal: I recommend cleaning the Instant Pot liner after sautéing the peaches to reduce the chance of Burn notice. Add milk, water, oats, remaining 1 tablespoon brown sugar, and vanilla to the instant pot liner and give it a stir to mix. Put the lid on, make sure the vent is set to closed. Cook on High Pressure or Manual for 2 minutes, followed by a 5 minute natural pressure release. Quick release the vent after the 5 minutes and remove the lid when it’s safe. 
  3. Put it together: Use a slotted spoon to transfer the sautéed peaches into the oatmeal, saving most of the brown sugar sauce to drizzle over the oatmeal later. Mix the peaches into the oatmeal and give them a couple minutes to heat back up if they’ve cooled significantly. Stir the oatmeal to fully combine the oats, peaches, and remaining liquid until it looks good.
  4. Serve & store: Portion the cooked oatmeal into bowls and top with your choice of more fresh peaches, chopped pecans, or whipped cream. Drizzle with your favorite dairy or non-dairy cream (I love French Vanilla Nutpods for this!), and the reserved brown sugar sauce, then enjoy. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

For steel cut oats: Stovetop – Use 1/2 cup steel cut oats for 2 servings. Increase cook time to 25-30 minutes, or until liquid is absorbed and oats are tender. Instant Pot – Use 1/2 cup steel cut oats for 2 servings and reduce total liquid to 1 1/2 cups. Pressure Cook for 4 minutes, followed 10 minutes of natural pressure release.

Instant Pot note: These cook times and grain-to-liquid ratios are found in the Instant Pot manual. However, from reader comments, I’ve learned that oatmeal can be tricky with more sensitive Instant Pot models. If your Instant Pot has easily given you the Burn notice in the past, I would recommend making this recipe on the stovetop.

Easily double or triple this recipe for meal prep. Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: 1/2 of recipe
  • Calories: 362
  • Fat: 9g
  • Carbohydrates: 65g
  • Protein: 8g
© Author: Danielle
Cuisine: American Method: Stovetop
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