Who says you can't enjoy oatmeal during the summertime? This oatmeal topped with brown-sugar glazed peaches makes the most delicious and comforting breakfast!
Three cheers for summer!
Every year, I look forward to all the delicious fruits that summertime has to offer. Strawberries, blueberries, peaches, nectarines... they just all make my heart so happy. Which summertime fruits are your favorite?
To embrace all the delicious flavors of the season, I love to experiment and try out new recipes featuring seasonal fruits, and this recipe might just be my favorite at the moment. You start by whipping up some warm, hearty oatmeal, then top it with some toasted almonds and brown sugar-glazed peaches. Yum!
What You'll Need
Here's a quick overview of some of the key ingredients and tools needed to make this oatmeal. The full recipe can be found at the bottom of the post!
- Oats - Old-fashioned oats are my go-to when making oatmeal, but feel free to use any type of oats that you like.
- Milk or water - I always like to make oatmeal using whole milk, but any type of milk (or water) works well when making oatmeal. You can even use ½ milk and ½ water if you'd like.
- Unsalted butter - I prefer to use unsalted butter for this recipe to limit the amount of salt in the oatmeal.
- Almonds - Toasted almonds add a delicious crunch to this oatmeal. I like to buy slivered almonds, but you could also roughly chop the almonds before toasting them.
- Light brown sugar - Dark brown sugar would also work well for this recipe.
- Cinnamon - A dash of cinnamon really enhances the flavor of the peaches.
- Yellow peach slices - The star of the show! I prefer using a yellow peach for this recipe.
- Medium saucepan - Personally, I like to cook oatmeal using a medium saucepan. As the oats begin to absorb the liquid, they'll start to thicken up, so you'll want to use a saucepan with higher sides.
- Heatproof spatula - I like to use silicone spatulas when cooking oatmeal to prevent any oats from sticking to the bottom of the saucepan.
- Frying pan - You'll want to use a frying pan to toast the almonds and cook the peaches.
How to Make This Recipe
The great part about oatmeal is that it's really simple to cook. Here's all you need to do to make this recipe from start to finish!
Cook the oatmeal. In a medium saucepan on the stove, bring milk or water to a boil over medium heat. Once boiling, reduce the heat down to medium-low and add in the old-fashioned oats. Stirring occasionally, cook until the oats have soaked up most of the liquid, about 10-15 minutes. (Image 1)
Toast the almonds. In a frying pan over medium heat, melt the butter. Once melted, add in the slivered almonds and stir until the almonds are lightly toasted, about 2 minutes. (Image 2)
Cook the peaches. To the same frying pan, add in the light brown sugar, cinnamon, and peach slices. Continue stirring the mixture to evenly coat the peaches with the brown sugar mixture. Cook the mixture for 3-5 minutes, or until the peaches have softened and the mixture has started to bubble slightly. (Image 3)
Time to assemble! Once you reach your desired oatmeal consistency, transfer the oatmeal to a bowl. Spoon the brown sugar-glazed peach mixture on top and serve warm. (Image 4)
Tips to Make Perfect Oatmeal
Here are some of my best tips when it comes to making this recipe:
- Use milk for creamy oats. Personally, I always like to make oatmeal with whole milk to get that delicious, creamy flavor. For a lighter version, you could try using ½ milk and ½ water.
- Don't overcook the oats. I like to cook my oatmeal until it has almost absorbed all of the liquid (but not all). The more liquid you leave, the creamier the oatmeal will be.
- Slice the peaches on the thinner side. The thinner the peaches are, the softer they'll get when you cook them with the brown sugar.
Common Questions About This Recipe
These are some questions I frequently hear about this recipe. If you have a question that isn't answered below, feel free to leave it in the comments.
I personally prefer to make oatmeal with milk, and I usually use whole milk or oat milk. You could always do ½ milk and ½ water if you want to lighten it up a bit.
I prefer to use old-fashioned oats when making oatmeal, so that's what I used for this recipe. However, any other type of oats would also work well.
Absolutely! You can use the 'Scale' button in the recipe card to double or triple the recipe. The recipe listed below only yields one serving, so you'll want to double or triple it if you're serving a crowd.
How to Store & Freeze
To store: Cook the oatmeal, then let it cool for about 15 minutes. Transfer it to an airtight container and store it in the fridge for up to 5 days. To enjoy, warm it up in the microwave or on the stove, then top with the brown-sugar glazed peaches and toasted almonds.
To freeze: Cook the oatmeal, then let it cool for about 15 minutes. Freeze the cooled oatmeal (without any toppings) in an airtight container for up to 3 months. To enjoy, thaw the oatmeal, warm it up in the microwave or on the stove, then top with the brown-sugar glazed peaches and toasted almonds.
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