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!
Did you live off of Quaker Instant Oatmeal packets as a kid? I certainly did at one point or another, and some of those flavors are ingrained in my memory forever.
The best ones I’ll never forget include Maple & Brown Sugar (here’s my Instant Pot version!) and of course, Peaches and Cream. While I do enjoy making my oatmeal in the Instant Pot, I wanted to focus a recipe on the stovetop version, since not everyone has an Instant Pot.
And I seriously love what I came up with (particularly the brown sugar drizzle!). In case you do wanna make it in the Instant Pot, I’ve got those directions for you too!
What are the ingredients in this Peaches and Cream Oatmeal?
This is a wonderful recipe to make in the late Summer when peaches are in season, or you can use frozen chopped peaches at any time of year. The rest of the ingredients are pantry and fridge staples that should be easy to find at a local grocery store.
Here are the ingredients I used in this Peaches and Cream Oatmeal, plus a little explanation for each:
- coconut oil – This ingredient is used to sauté the peaches and create the base of a brown sugar drizzle sauce! SO delicious.
- peach – You can use one whole peach or a generous half cup or frozen diced peaches. I prefer to peel the peaches.
- brown sugar – This is our main sweetener for the recipe, with some going into the sautéed peaches to make the brown sugar drizzle, and the rest going into the oatmeal itself.
- cinnamon & salt – The cinnamon is a perfect compliment to the peaches, while the salt is useful for balancing out all that sweetness and bringing the flavors together.
- oat milk – Using oat milk for part of the liquid helps make the final result extra creamy, while keeping the actual cream to a minimum.
- water – I like to use half water and half oat milk for my stovetop oatmeal.
- old fashioned oats – This recipe was originally written for using rolled oats (also known as old fashioned oats), but you can also find instructions for steel cut oats. I have not tested with instant oats – I’m sure it would work but the oatmeal would cook much faster.
- vanilla extract – Best flavor addition that brings everything to the next level (and helps it taste like pie).
- cream – The ‘cream’ in this Peaches and Cream Oatmeal is pretty flexible. My strong recommendation is using Nutpods French Vanilla Creamer, which is a dairy-free creamer made from almonds and coconuts. Nutpods can be found near the coffee creamers and may be refrigerated or stocked on the regular shelves. You can also use a drizzle of real heavy cream, or your favorite coffee creamer!
- for topping – Here’s how I do it: chopped pecans, extra cinnamon, extra fresh peaches, a drizzle of brown sugar sauce, and some French Vanilla Nutpods over it all. You do you!
There are two basic cooking steps to this very special Peaches and Cream Oatmeal. But together, it shouldn’t take longer than 30 minutes total.
The first step is to sauté your peaches and make the brown sugar drizzle sauce. When you combine the peaches, coconut oil, brown sugar, cinnamon and salt together over heat, it gets all saucy and bubbly.
The peaches soften slightly, while the rest of the ingredients create a brown sugar drizzle sauce that is seriously delicious. I like to save most of this sauce for the end and drizzle it over my oatmeal and more fresh peaches.
After the peaches are sautéed and set aside, it’s time to cook the oatmeal. In the same pan, bring the liquids to a low boil, then add the oatmeal, remaining sugar, and vanilla.
It should take around 10-14 minutes for the oatmeal to cook through and soak up the liquid. If you like a thicker oatmeal, you can let it go for a few more minutes to reduce even further. If you’re unsure, you can always give the oats a taste and see if you like the texture.
When the oats are done cooking, turn off the heat and use a slotted spoon to transfer the cooked peaches into the oatmeal. Reserve the brown sugar sauce for pouring over the oatmeal at the end! That’s the best way to get little pockets of brown sugar throughout the oatmeal 🙂
Serve the oatmeal with your favorite toppings! I like to add chopped pecans for some crunch, more fresh peaches, a little extra cinnamon (I love cinnamon), a heavy splash of French Vanilla Nutpods for cream, and as much brown sugar drizzle as possible!
What kind of oats should I use?
This recipe was specifically written for using rolled oats, also known as old-fashioned oats. I’ve also included directions for using steel cut oats, but keep in mind it will take around 45 minutes to cook, instead of 30 minutes.
Can I use steel cut oats?
Yes, you can use steel cut oats for this recipe. Keep in mind they will take longer to cook. See the Notes section of the recipe card for specific instructions.
Can I use instant oats or quick cooking oats?
I have not tested this recipe with instant oats or quick-cooking oats, but I’m sure it would work. During Step 2, follow the cook times on the packages of the specific oatmeal you have.
Can I use regular milk instead of dairy-free?
Yes, you can use whatever milk you have on hand. I do like using oat milk as it gives an extra creamy texture to the oatmeal!
Can I use frozen peaches instead of fresh?
Yes, feel free to use frozen peaches instead of fresh. I prefer them cut into small pieces but you can leave them sliced if you want. One peach equals about 1/2 cup of cut peaches.
What should you serve with this Peaches and Cream Oatmeal?
In my opinion, the best way to make this dish into a full meal is to pile on the toppings, or even add some more umph to the oatmeal itself. Here are some ideas:
- Load with toppings like your favorite nuts and seeds such as chia or flax.
- Add more fresh fruit, including peaches, raspberries, or strawberries.
- Add some vanilla protein powder to the oats.
- Turn the oats into egg white oatmeal for extra bulk to the meal.
- Add some Greek yogurt on top!
How do you meal prep this recipe?
There are a couple ways to save time by preparing this recipe ahead. Here are some options:
- Complete prep: Make the recipe as written, but portion the ingredients evenly into meal prep containers once cooked.
- Complete ingredient prep: Cut your peaches and measure out all the remaining ingredients ahead of time for a nice head start when it’s time to cook the oatmeal.
- Enjoy now & later: Prepare all the ingredients and make the recipe as written (you can also double or triple the recipe for meal prep!). Store prepared leftovers in meal prep containers with lids and enjoy within 5 days.
Store leftovers in an airtight container in the fridge for up to 5 days.
Cooked oatmeal can be frozen in an airtight container for 3-6 months for best quality.
The best method to freeze is to portion into 1-Cup Souper Cubes Trays (affiliate link!), freeze overnight, and then store in an airtight freezer safe bag.
To reheat from the fridge, add your milk of choice and cook in the microwave for 30 second intervals, stirring in between. You can also reheat on the stovetop in a small pan on low with some additional milk.
This recipe would reheat really well in a HotLogic Mini Oven (affiliate link!) with some additional milk. Link to my HotLogic review here!
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Peaches and Cream Oatmeal
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!
- Total Time30 minutes
- Yield2 servings 1x
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
- 2–3 tablespoons cream of choice (I used French Vanilla Nutpods!)
- for topping: chopped pecans, brown sugar, whipped cream, more peaches
Instructions
Stovetop instructions:
- 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.
- 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.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 362
- Fat: 9g
- Carbohydrates: 65g
- Protein: 8g
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