It’s peach season, party people! My fluffy peach cobbler oatmeal is a summer morning favorite! It’s made with oats, sliced peaches, chia seeds, almond milk and a little bit of maple syrup. Don’t sleep on the crumble topping, it really is the icing on the proverbial cake.
If you ask me, this amazing oatmeal tastes just like peach cobbler, but in oatmeal form! I can’t wait for you to make this and love it as much as me and my family do ❤️
Oatmeal will forever be my favorite breakfast! I’ve created hundreds of oatmeal recipes over the past 15 years on Fit Foodie Finds, and you truly can’t go wrong with any of them.
BUT this is officially the first peach stovetop oatmeal recipe, and yum yum yum, it’s so dang good. Especially during fresh peach season, this is on my family’s regular morning rotation.
Ingredients Worth Highlighting
Peaches: Obviously. Both fresh and frozen peaches will work for this oatmeal recipe (aka you can even make it in the dead of winter when all that’s available is frozen peaches).
Oats: Both rolled oats or quick cooking oats will work for this recipe, so choose whichever you prefer. I like the chewy texture of rolled oats, but if you’re in a time crunch, quick cooking works just fine.
Crumble topping: Please don’t skip this homemade crumble topping! It’s quick and easy to make — all you need is oats, maple syrup, cinnamon and coconut oil. It really does make this oatmeal taste like a peach cobbler.
Top Tips for Peach Cobbler Oatmeal
- I truly do love this homemade crumble topping, but feel free to skip making the homemade topping and use a store-bought granola.
- I’ve tested this recipe with frozen peaches that were thawed, and with fresh peaches (especially delicious during peach season). Both work great.
- If you are using classic old fashioned oats you will need to increase the amount of milk to 2 cups.
More Peachy Recipes
More Oatmeal Recipes
Optional Crumble Topping*
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Preheat the oven to 375ºF. Prepare the crumble topping. Mix the oats, maple syrup, coconut oil, and cinnamon in a bowl until a crumble forms.
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Transfer the mixture to a small baking sheet and bake until golden brown, about 7-10 minutes, tossing halfway through. Remove from the oven and set aside.
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Combine all of the ingredients for the oatmeal into a small saucepan and turn the heat to medium/high
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Bring to a boil. Then, turn the heat down to low and continuously stir for 3-5 minutes as the oatmeal cooks and thickens.
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Serve topped with the crumble and a dollop of Greek yogurt.
- I love this homemade crumble topping, but feel free to skip making the homemade topping and use store-bought granola.
- I used frozen peaches that were thawed, but fresh peaches (especially during peach season) would be delicious, too.
- If you are using old fashioned oats you will need to increase the amount of milk to 2 cups.
Calories: 398 kcal, Carbohydrates: 64 g, Protein: 11 g, Fat: 11 g, Fiber: 7 g, Sugar: 31 g
Nutrition information is automatically calculated, so should only be used as an approximation.
