This easy Peaches and Cream Oatmeal is made on the stovetop and is packed with peaches, sweetened with maple syrup, flavored with hints of cinnamon and vanilla, and drizzled with fresh cream. It's such a delicious way to start the day!
It's peach season once again, and this warm, creamy and comforting oatmeal is one of my favorite peach breakfast recipes.
So, when I was a kid, instant oatmeal packets were a staple in our house. I loved all the flavors, including peaches and cream.
For a long time now, I've been cooking my oatmeal from scratch on the stovetop instead of using instant oats. The flavor and texture is superior. But I love making my own homemade versions of those fun flavors I remember (be sure to try my Apple Cinnamon Oatmeal too!).
And although this peach oatmeal doesn't take long to make, you can also make it ahead of time and just do a quick reheat on busy mornings when you're super pressed for time.
Love peaches? Check out my Peach and Oat Smoothie, Easy Fresh Peach Cobbler and Peach Refrigerator or Freezer Jam recipes!
Jump to:
Why I Love This Recipe (and You Will Too!)
- It's quick and easy to make. About 15 minutes is all you need.
- The flavor and texture is so much better than instant packets. Plus, you know exactly what's in it.
- There are plenty of peaches, and the pieces are nice and big. No skimping here.
- It reheats well, so you can make it ahead of time / meal prep it.
- You can use canned or frozen peaches instead of fresh peaches.
Ingredients & Notes
Here are the ingredients you'll need to make this oatmeal, along with notes on some of the ingredients to help you make the best selections.
Ingredient amounts are in the recipe card at the bottom of the post.
- Whole milk - I always use whole milk to cook oats because it makes the oatmeal extra creamy. You can use lower-fat milk or non-dairy milk if you prefer, but it will be less creamy.
- Fresh peaches - Ideally, you want ripe but still slightly firm (not super soft) peaches for this recipe. They will cook down with the oatmeal, and you don't want them to end up too mushy.
- TIP: Ripe peaches will have golden skin near the stem rather than pale yellow or green, and they should be just slightly soft and smell like peaches (the firmer a peach is, the less ripe it is). Avoid peaches with with bruises or shriveled skin.
- Butter - I use salted butter; you can use unsalted if you prefer.
- Pure maple syrup - Get the good stuff. Maple-flavored pancake syrup just isn't the same.
- Vanilla extract - I use pure vanilla extract for the best flavor.
Substitutions & Variations
- If you prefer to make your oatmeal with water instead of milk, that is fine (use the same amount). You can also do half water and half milk. Your oatmeal just won't be as creamy.
- Chopped canned peaches in juice (drained) or frozen peaches (thawed and drained) can be used instead of fresh peaches. If you find them to be too soft after cooking in the oatmeal, next time try adding them along with the butter, maple syrup and vanilla instead.
- You can make this recipe using steel cut oats or quick oats if those are your preference; just adjust the cooking time as needed (refer to the package for a guideline). Since steel cut oats take longer to cook, you may want to wait and add the peaches during the last 5 minutes so they don't get mushy.
- Brown sugar, white sugar, honey, or your favorite sweetener can be used instead of maple syrup. Sweeten to taste.
- Feel free to sprinkle on some chopped nuts for extra protein and crunch. Pecans, almonds or walnuts are all excellent with this oatmeal.
How to Make Peaches & Cream Oatmeal
This is a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.
Put the milk, oats, peaches, cinnamon, and salt in a medium saucepan.
Stir to combine, then bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring often, until the oats have softened and most of the liquid has been absorbed.
Off the heat, add the butter, maple syrup and vanilla; stir until well combined.
Put in serving bowls and drizzle with heavy cream. Enjoy!
Recipe Tips
- I peel my peaches using a sharp vegetable peeler; this works best on ripe yet still slightly firm peaches. If your peaches are super ripe and soft, a sharp paring knife is a better option.
- Instead of trying to remove the pit from the peach before chopping (which can be a bit of a challenge if you are using clingstone peaches), I just cut the flesh off around the pit in large sections and then chop it.
- The peaches do tend to lose a bit of their vibrant color during cooking, so I like to hold back a few of them to put on top of the oatmeal right before serving for a pretty presentation. This is optional.
- Stir the oatmeal often while it's cooking. Not only does this make it creamier, but it prevents the oatmeal from sticking to the bottom of the pot.
- This recipe is for 2 servings, but you can easily scale it up or down for the number of servings you want to make. If making a larger batch, use a larger pot and increase the cooking time time if needed.
Storage & Reheating
Whether you are making this oatmeal ahead of time or have leftovers, allow it to cool completely and then store it in an airtight container in the refrigerator for up to 4 days.
Reheat the oatmeal in a pot on the stovetop over medium-low heat or in a microwave-safe bowl in the microwave, stirring often, until heated through. Because the oatmeal will have thickened up quite a bit while in the refrigerator, add milk or water, as needed, to thin it out a bit.
I hope you try this Peaches and Cream Oatmeal recipe and love it as much as I do. Thanks for visiting today!
More Oatmeal Recipes to Try
If you make this recipe, I'd love to know how it went! Please leave a star rating and comment below. Thanks!
📋Recipe
Peaches and Cream Oatmeal
Ingredients
- 2 cups whole milk, lower-fat or non-daiy milk can be used, but the oatmeal won't be as creamy
- 1 cup old-fashioned rolled oats
- 1 cup peeled and chopped fresh peaches, ½-inch pieces; you can leave the skin on if you prefer
- ¼ teaspoon cinnamon
- ¼ teaspoon salt, or to taste; I use kosher salt (if using regular table salt, you may want to use less)
- 2 tablespoons salted butter
- 2 tablespoons pure maple syrup, or to taste
- ½ teaspoon pure vanilla extract
- 2 tablespoons heavy cream
Instructions
- Put the milk, oats, peaches, cinnamon, and salt in a medium saucepan (I use a 3-quart saucepan); stir to combine.
- Bring to a boil over medium-high heat, stirring occasionally.
- Immediately reduce the heat and simmer, stirring often, until the oats are tender and most of the liquid has been absorbed, about 5 to 7 minutes.Stirring the oats often during the cooking time will help make the oatmeal more creamy, and it will help prevent the oatmeal from sticking to the bottom of the pot.
- Off the heat, add the butter, maple syrup and vanilla extract. Stir until well combined and the butter is completely melted.
- Divide the oatmeal mixture evenly among 2 serving bowls. Drizzle each serving with one tablespoon of heavy cream. Enjoy!
Notes
- The peaches do tend to lose a bit of their vibrant color during cooking, so I like to hold back a few pieces to put on top of the oatmeal right before serving for a pretty presentation (this is optional).
- Fresh peaches are my favorite for this oatmeal, but canned peaches in juice (drained) or frozen peaches (thawed and drained) can be used instead. Since they are already soft, if you find them to be too soft after cooking in the oatmeal, next time try adding them along with the butter, maple syrup and vanilla instead.
- Brown sugar, white sugar, honey, or your favorite sweetener can be used instead of maple syrup; sweeten to taste.
- To make ahead or store leftovers: let cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a pot over medium-low heat on the stove or in a microwave-safe bowl in the microwave, stirring often, until heated through. The oatmeal will have thickened up while in the fridge, so add a little milk or water, as needed, to thin it out.
Tamara Suttle says
Thank you for all these yummy variations on oatmeal! I usually use steel cut oats and often add fresh or frozen blueberries and pecans. Can’t wait to try these peaches and cream!
Michelle says
You're welcome, Tamara! Hope you like this one!
Michelle says
If you love peaches and oatmeal, you'll love this easy, creamy and delicious breakfast!