Peaches and Cream Oatmeal

Melt coconut oil in saucepan over medium low heat. Once melted, add diced peaches, 2 tablespoons brown sugar, cinnamon, and salt. Cook, stirring occasionally, until the sauce is bubbly and the peaches are tender, about 4-5 minutes. Dump the peaches and brown sugar sauce into a bowl and set aside.

In the same saucepan (no need to clean it in between), add the oat milk and water. Bring to a simmer over medium heat, then add oats, remaining 1 tablespoon brown sugar, and vanilla. Stir to mix, then reduce heat to medium low. Cook uncovered, stirring occasionally, for about 10-14 minutes, or until liquid is absorbed and oats are tender to your liking.

When the oatmeal is done cooking, turn the heat off but leave the pan over the warm burner. Use a slotted spoon to transfer the sautéed peaches into the oatmeal, saving most of the brown sugar sauce to drizzle over the oatmeal later. You can also save some of the sautéed peaches for topping, or add more fresh peaches. Mix the peaches into the oatmeal and give them a couple minutes to heat back up if they’ve cooled significantly.

Portion the cooked oatmeal into bowls and top with your choice of more fresh peaches, chopped pecans, or whipped cream. Drizzle with your favorite dairy or non-dairy cream (I love French Vanilla Nutpods for this!), and the reserved brown sugar sauce, then enjoy. Store leftovers in an airtight container in the fridge for up to 5 days.