A comforting bowl of peach oatmeal, spiced with cinnamon, cloves and nutmeg and topped with fresh juicy peaches and brown sugar pecan crumble. This cozy breakfast is such a special treat with all the flavors of peach crisp, but in a warm bowl of creamy oatmeal.
Looking for more peach recipes? You’ll love these brown butter peach crumb bars, peach lattice pie, peach upside down cake, and peaches and cream cake.
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Why You’ll Love This Oatmeal
Easy and Versatile. The crispy crumble topping is quick to make, but if you like, you could even top your oatmeal with some granola. And if you can’t get fresh peaches, frozen or canned are fine, too! Nectarines, apricots, cherries and blueberries would all be fantastic, too.
Creamy and Crunchy. I love to combine different textures in my recipes, and this one is the perfect combination with the creamy oats, juicy fruit, and crumble topping.
Peach Crisp for Breakfast. If you love peach crisp – and who doesn’t? – then this oatmeal is for you. It’s a little indulgent, although you can make it healthier with less sugar, and the flavors and textures are just incredible.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Crumble
A good crumble doesn’t need much to be delicious. I made this one with crunchy pecans, all-purpose flour and oats, with a little brown sugar for sweetness, salt and butter to bring it all together.
Oatmeal
Oatmeal should be creamy, so I make mine with almost twice as much liquid as oats. As the oats cook, they absorb the liquid and become so creamy and delicious. Old-fashioned oats are my preferred oats, and they cook in about 5 minutes. A combination of water and whole milk adds moisture and creaminess. Brown sugar sweetens things up, and a blend of cinnamon, cloves, nutmeg and vanilla add the most delicious flavor to this peach oatmeal.
Toppings
A warm bowl of oatmeal is as much about the toppings as it is about how the oats are cooked. I love to top oatmeal with a splash of cream to cool it down, freshly grated nutmeg or cinnamon, and in today’s recipe, fresh sliced peaches.
Instructions
Crumble
- Preheat the oven to 350, and lightly spray a baking sheet or 8-inch baking pan with non-stick baking spray, or line it with a piece of parchment paper.
- Combine all ingredients in a bowl. Use a fork, or a pastry cutter, to mash the butter into the other ingredients, then use your hands to work the butter in until the mixture is moistened and crumbly. Pour into the prepared pan.
- Bake the crumble for about 13-15 minutes, until golden brown and crisp. Set aside to cool for a few minutes while you make the oatmeal.
Oatmeal
- Combine everything into a medium sized saucepan. Cook the oatmeal over medium heat, stirring frequently, until the oats are thick and creamy. This takes about 5-6 minutes.
- Serve the oatmeal immediately, topping each bowl with sliced peaches, the warm crumble and a drizzle of milk or cream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What kind of peaches should I use?
When fresh peaches are in season, then nothing beats the flavor of a ripe, juicy peach. Frozen peaches are also fine, and you can use canned peaches, but you should rinse off the syrup.
Can I use any kind of milk to cook the oatmeal?
Sure, besides whole milk, you could use a lower fat milk, or your favorite non-dairy milk.
What kind of oats do you use?
I use old-fashioned oats. They have a creamy texture when cooked, and don’t take as long to cook as steel-cut oats.
Will other sweeteners work in this recipe?
Yes, you can use other sweeteners in both the oats and the crumble, such as coconut sugar, honey, maple syrup, or agave.
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Peach Crisp Oatmeal
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Saucepan
- Baking Sheet or 8 inch Baking Pan
Ingredients
Crumble
- ¼ cup pecans, roughly chopped
- ¼ cup all-purpose flour, spooned and leveled
- ¼ cup old-fashioned oats
- 2 tbsp dark brown sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp unsalted butter, softened to room temperature
Oatmeal
- 2 cups old-fashioned oats
- 2 cups water
- 1 ½ cups milk
- 2-4 tbsp dark brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
Toppings
- 2 large peaches, sliced
- cream
- freshly grated nutmeg or cinnamon
Instructions
Crumble
- Preheat the oven to 350, and lightly spray a baking sheet or 8-inch baking pan with non-stick baking spray, or line it with a piece of parchment paper.
- Combine all ingredients in a bowl. Use a fork, or a pastry cutter, to mash the butter into the other ingredients, then use your hands to work the butter in until the mixture is moistened and crumbly. Pour into the prepared pan.
- Bake the crumble for about 13-15 minutes, until golden brown and crisp. Set aside to cool for a few minutes while you make the oatmeal.
Oatmeal
- Combine everything into a medium sized saucepan. Cook the oatmeal over medium heat, stirring frequently, until the oats are thick and creamy. This takes about 5-6 minutes.
- Serve the oatmeal immediately, topping each bowl with sliced peaches, the warm crumble and a drizzle of milk or cream.
Just sun, nature, and this yummy dessert,
I suppose it is a little like eating dessert for breakfast. 🙂
I made a quarter batch this morning since it was just me eating. I forgot the pecans (oops!), used canned peaches and skim milk, and it was still so good! I love the smell of oatmeal but I’d never eaten any that I’d care to eat again. Well that has changed! Thank you for a wonderful recipe that I’ll be making on repeat!