Peaches and Cream Oatmeal

Peaches and cream oatmeal is a warm stovetop oatmeal made with rolled oats, fresh peaches, brown sugar, cinnamon, vanilla, and a little heavy cream on top.

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Every summer when Georgia peaches start showing up, this oatmeal ends up back on our breakfast menu. When we lived in Arkansas, really good peaches only seemed to be around for a few weeks. Here in Florida, we get a longer peach season, so this recipe stays in the rotation a little longer.

Even when it’s hot outside, this is still one of our favorite mid to late summer breakfasts. It has a great peaches-and-cream flavor and is so much better than the instant packets.

Kim’s Tips for the Best Peach Oatmeal

Use ripe peaches. They should be firm to slightly soft and ripe. The peaches should smell sweet and give just a little when you press near the stem.

The oatmeal cooks with both water and milk, so keep an eye on the pan once it comes to a boil. Milk likes to foam up fast, and a medium saucepan with taller sides helps keep things from spilling over.

I also like adding part of the peaches near the end of cooking, then spooning the rest over the top. That gives you peach flavor in the oatmeal without cooking all the fresh texture out of the fruit.

We love to serve this peaches and cream oatmeal with fluffy scrambled eggs or sausage cheese and egg muffin cups. It also goes well with fruit salad, cinnamon coffee, or iced coffee.

How to Make Peaches and Cream Oatmeal

Start the oatmeal base: Whisk together the water, milk, brown sugar, vanilla, cinnamon, and salt in a medium saucepan. Bring it to a boil, but stay close since the milk can rise quickly.

Add the oats: Stir in the rolled oats, then reduce the heat to a simmer. Let the oats cook, stirring here and there so they thicken evenly and don’t stick to the bottom of the pan.

Add some peaches: A couple of minutes before the oatmeal is done, stir in half of the diced peaches. They’ll soften slightly and add fresh peach flavor to the oatmeal.

Finish and serve: Once the oatmeal is as thick as you like it, divide it between two bowls. Top each bowl with the rest of the peaches and a drizzle of heavy cream. Serve it hot.

More Delicious Oatmeal Recipes

• Cinnamon Oatmeal
• Blueberry Oatmeal
• Baked Oatmeal
• Strawberry Oatmeal

Fresh Peaches and Cream Oatmeal

4 from 1 vote

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Author: Kimberly Vargo

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 2 Servings

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Ingredients

• 1 cup water
• ¾ cup milk, any variety
• 1 tablespoon brown sugar, adjust to taste
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon salt, or to taste
• 1 cup old-fashioned rolled oats
• 1 cup peaches, fresh, diced into ¼ inch cubes (divided)
• 2 tablespoons heavy cream, divided

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Instructions

 

• In a medium saucepan, whisk together the water, milk, brown sugar, vanilla, cinnamon, and salt.
  1 cup water

  ¾ cup milk

  1 tablespoon brown sugar

  ½ teaspoon vanilla extract

  ¼ teaspoon ground cinnamon

  ⅛ teaspoon salt
• Bring to a boil, then add the oats. Reduce to a simmer. Stir occasionally, and add ½ cup of peaches to the oatmeal a couple of minutes before it finishes cooking.
  1 cup old-fashioned rolled oats

  ½ cup Peaches
• Cook until the desired consistency is reached, then divide the oatmeal between two bowls.
• Top with the remaining fresh ½ cup of peaches and a drizzle of heavy cream. Serve hot!
  2 tablespoons heavy cream

  ½ cup Peaches

Notes

1. For thicker oatmeal, cook it a minute or two longer. For thinner oatmeal, stir in a splash of milk before serving.
2. Store leftovers in the refrigerator for up to 3 days.
3. Reheat with a little extra milk since the oats thicken as they sit.
4. To freeze, portion the cooled oatmeal into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge, then reheat with milk.

Nutrition

Serving: 1.5cupsCalories: 318kcalCarbohydrates: 46gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 204mgPotassium: 403mgFiber: 5gSugar: 18gVitamin A: 620IUVitamin C: 3mgCalcium: 158mgIron: 2mg

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