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A bowl of peaches and cream oatmeal drizzled with milk and a spoon in it.
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5 from 4 votes

Peaches and Cream Oatmeal

Course Breakfast & Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 bowls
Calories 312kcal
Author Kristine Underwood

Ingredients

  • 1 cup rolled oats
  • 1 cup milk (any kind)
  • 1 cup water (***may use 2 cups of milk if you prefer – see notes)
  • 2 TBS brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup Greek yogurt (plain)
  • 1 cup fresh peaches (one peach, chopped into chunks)

Instructions

  • In a medium saucepan, mix the oats, milk, water, brown sugar, vanilla extract, and sea salt together.
  • Cook oat mixture over medium heat for 8-10 minutes, until oats are tender and oatmeal has thickened to a desired consistency.
  • Once cooked, remove from heat and stir in the Greek yogurt and peaches and mix until smooth.
  • Serve topped with more peaches, chopped walnuts or pecans, a splash of milk or cream, and a dash or two of cinnamon.
  • Store leftovers in the refrigerator for 3-4 days. Add a splash of milk or water when reheating to restore the creamy texture.
Notes
*The nutritional information does not include toppings. It’s only for the prepared oatmeal.
**The nutritional information was calculated using 2% milk.
***You can use 2 cups of milk instead of 1 cup milk and 1 cup water if you prefer. Using all milk will yield a thicker and stickier oatmeal.
Nutrition
Serving: 1 bowl | Calories: 312kcal | Carbohydrates: 54g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 377mg | Potassium: 461mg | Fiber: 5g | Sugar: 26g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 210mg | Iron: 2mg