Peaches and Cream Oatmeal

I always put peaches on top of my oatmeal but I never mix them in. All that changed this morning.

I decided to make peaches and cream oatmeal. The name is a little deceiving because there’s no real cream, but there is almond milk and a cooking process that produces rich, creamy oats.

The beauty of this oatmeal is how quickly it comes together. You combine almond milk and old fashioned oats in a saucepan, toss in some diced peaches, sprinkle in ground cinnamon and a pinch of nutmeg, and add a generous pour of maple syrup. You let the mixture come to a boil and then you reduce it to a simmer and let it cook, stirring occasionally.

Stirring is key here because it’s what makes the oats rich and creamy. Sometimes if I’m feeling really motivated and not distracted, I stand by the stove and stir for a minute uninterrupted. Otherwise, I just make sure I check back in with the oats every few minutes. It’s not like a roast chicken or a cake. It needs supervision, but it doesn’t require your undivided attention.

My favorite part about the oatmeal is the peaches that are mixed in. They get even softer and juicier as they cook. Every spoonful of oatmeal had pieces of ripe peaches. The intense fruit flavor pairs well with the ground spices and the almond milk.

So yeah. Make this oatmeal as soon as possible, especially if you have a lot of ripe or overripe peaches on hand. You can top the oatmeal with some sliced almonds and blueberries like I did, or you could get creative. I bet blackberries and walnuts would also taste good.

Stay tuned for more peach recipes this week. I’m making a peach cake for a coworker’s wedding shower tonight so I’ll use up a lot of the peaches I bought at the farmers’ market over the weekend.

Here’s a song to get you started on your peach oatmeal journey.

Peaches and Cream Oatmeal 


1/2 cup rolled oats
1 cup almond milk
1/2 tsp ground cinnamon
a pinch of nutmeg
1/4 cup maple syrup
sliced peaches, blueberries, ground cinnamon, and sliced almonds for topping


Combine the rolled oats, almond milk, ground cinnamon, nutmeg, and maple syrup in a saucepan. Bring to a boil and then reduce to a simmer. Cook uncovered, stirring occasionally, until the oats are thick and creamy.

Pour into a bowl and top with sliced peaches, blueberries, cinnamon, and sliced almonds. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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