Name: Peaches and Cream Oatmeal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 tbsp coconut oil; 1 fresh peach; 3 tablespoons brown sugar; 0.5 tsp ground cinnamon; 0.25 tsp salt; 1 cup oat milk; 1 cup water; 1 cup old fashioned oats; 1 tsp vanilla extract; 2 tablespoons cream of choice; pecans, brown sugar, whipped cream, peaches

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!

Breakfast

30 m

American

Project Meal Plan

April 25, 2026

Projectmealplan.com

From the Cook

1/6

Peaches and Cream Oatmeal

Project Meal Plan Verified

Projectmealplan.com

Ingredients

Warning0 allergens identified

Peaches and Cream Oatmeal

½ tbsp coconut oil

1 fresh peachpeeled and diced

3 tablespoons brown sugar

½ tsp ground cinnamon

¼ tsp salt

1 cup oat milk

1 cup water

1 cup old fashioned oats

1 tsp vanilla extract

2 tablespoons cream of choice

pecans, brown sugar, whipped cream, peachestoppings

Instructions

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Instructions

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.

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.

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.

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.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Toast Your Oats First 🔥
Dry-toast the old-fashioned oats in a pan for 2-3 minutes before adding liquid to enhance their nutty flavor and improve texture by reducing sogginess.
Macerate Peaches for Maximum Flavor 🍑
Toss fresh peach slices with a tablespoon of brown sugar 15 minutes ahead of time to release their natural juices and concentrate sweetness without added liquid.
Use Coconut Oil for Richness 🥥
Bloom a teaspoon of coconut oil with your vanilla extract before mixing into the oatmeal for superior creaminess that rivals heavy cream, especially for vegan versions.
Layer Toppings Just Before Serving 🎯
Add whipped cream, pecans, and cinnamon as final garnishes rather than stirring in early to maintain textural contrast and prevent the toppings from becoming soggy.
Master the Instant Pot Ratio ⏱️
Use a 1:2 ratio of oats to liquid (1 cup oats to 2 cups combined cream and oat milk) in the Instant Pot for perfectly creamy results without overflow, then quick-release pressure.