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    Home » Recipes » Breakfast

    Peach Oatmeal

    Published: Aug 28, 2023 · Last Modified: Aug 28, 2023 by Leslie Jeon · 2 Comments · This post may contain affiliate links ·

    Jump to Recipe·Print Recipe


    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!

    Bowl of oatmeal topped with peaches and almonds in front of two peaches this post

    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!

    Jump to:
    • What You'll Need
    • How to Make This Recipe
    • Tips to Make Perfect Oatmeal
    • Common Questions About This Recipe
    • How to Store & Freeze
    • Peach Oatmeal
    • Comments

    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!

    Ingredients

    • 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.

    Equipment

    • 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!

    Four images showing how to make peach oatmeal labeled 1, 2, 3, 4

    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.
    Bowl of oatmeal topped with peaches and almonds in front of a napkin and two peaches

    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.

    Is oatmeal better when made with milk or water?

    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.

    What kind of oats should you use when making this recipe?

    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.

    Can you double this recipe?

    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.

    Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

    Print
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    Bowl of oatmeal topped with peaches and almonds

    Peach Oatmeal


    ★★★★★

    5 from 1 review

    • Author: Leslie Jeon
    • Total Time: 15 minutes
    • Yield: 2 servings 1x
    Print Recipe
    Pin Recipe

    Description

    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!


    Ingredients

    Scale
    • 1 cup (89g) old-fashioned oats 
    • 2 cups (454g) milk of choice, or water 
    • 2 tablespoons (28g) unsalted butter 
    • ¼ cup (28g) slivered almonds 
    • ¼ cup (53g) light brown sugar 
    • 1 teaspoon cinnamon
    • ⅔ cup (114g) yellow peaches, thinly sliced 

    Instructions

    1. 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.
    2. 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.
    3. Next, add in the light brown sugar, cinnamon, and yellow 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.
    4. 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. 

    Equipment

    Image of Medium Saucepan

    Medium Saucepan

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    Image of Frying Pan

    Frying Pan

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    Image of Silicone Spatulas

    Silicone Spatulas

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    Notes

    • Liquid: As with any oatmeal, feel free to use whatever liquid you desire. 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.
    • Almonds: If you have a nut allergy, or prefer not to include the almonds, you can easily remove these from the recipe. Simply omit them and continue on with the rest of the recipe as usual.
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Category: Breakfast
    • Method: Sauté
    • Cuisine: American

    Keywords: oatmeal, peaches

    Did you make this recipe?

    Tag @thebakersalmanac on Instagram and hashtag it #thebakersalmanac

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    Reader Interactions

    Comments

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      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    1. Pearl

      July 17, 2023 at 11:19 am

      I made this yesterday for my family and everyone loved it, even my picky daughter. Definitely a keeper & easy to make.

      ★★★★★

      Reply
      • Leslie Jeon

        July 30, 2023 at 4:20 pm

        I'm so glad you all enjoyed the recipe, Pearl! Thanks for taking the time to leave a review. 😊

        Reply

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    hi there, i'm leslie!

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