Peaches and Cream Oatmeal
This easy 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!
Servings: 2
Estimated Calories: 529
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!
Recipe 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.
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