Peaches 'n Cream Oatmeal
Vegan, gluten-free, nut-free, refined sugar-free, soy-free
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This peaches ‘n cream oatmeal is absolutely divine! Creamy, luxurious, decadent, and comforting—I’ve combined the rich flavours of creamy coconut milk and vegan butter with crunchy chia seeds and chewy rolled oats to make one irresistible bowl. And it’s all topped off with juicy, delicious peaches, but you can change those up with whatever seasonal fruit you have on hand. Make this oatmeal when you are craving a morning treat that you can still feel good about. Heck, sometimes I even make it as a late afternoon snack when I want some comfort food!
Yield
3 bowls
Prep Time
5 Minutes
Cook time
7 Minutes
Total Time
12 Minutes
Ingredients:
For the oatmeal:
- 1 (14-ounce/398 mL) can light coconut milk
- 1 cup (100 g) gluten-free rolled oats
- 2 tablespoons (20 g) chia seeds
- 1 to 2 tablespoons (10 to 20 g) coconut sugar, to taste
- 1 tablespoon (15 mL) vegan butter (optional, but amazing)
- Pinch fine sea salt, or more to taste
- 1/2 cup plus 2 tablespoons (155 mL) water
- 1/2 teaspoon (2.5 mL) pure vanilla extract
Topping suggestions:
- Sliced/chopped fresh peaches*
- Pure maple syrup
- Cinnamon
- Crunchy Coconut Granola Clusters or other granola
Directions:
- To a medium pot, add the coconut milk, oats, chia seeds, coconut sugar, vegan butter (if using), salt, and water. Stir to combine. Set heat to medium-high and bring to a simmer.
- Cook uncovered on medium heat for 7 to 10 minutes, stirring frequently and reducing heat if necessary until the oatmeal softens. You can stir in a bit more water if you’d like to thin it out more. After cooking, stir in the vanilla and remove from heat.
- Spoon the oatmeal into bowls and add your desired toppings. I love adding peaches along with a drizzle of maple syrup, a sprinkle of cinnamon, and my Crunchy Coconut Granola Clusters on top.
* When peaches aren’t in season I like to use thawed frozen peaches.