Description
Want a cozy, delicious breakfast that’s waiting for you in the morning? Overnight Peach Oatmeal is the perfect recipe! This slow-cooker dish combines hearty steel-cut oats with sweet peaches, creamy vanilla soy milk, and a touch of brown sugar for a comforting, hands-off meal
Ingredients
Scale
This recipe serves 6-8 and uses simple ingredients for a hearty, flavorful oatmeal. Here’s what you’ll need for the original (1x) recipe:
- For the Oatmeal:
- 4 cups water (3 cups for pressure cooker)
- 1 cup steel-cut oats
- 1 cup vanilla soy milk or vanilla almond milk
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla or almond extract
- 2 medium peaches, sliced, or 2 cups frozen unsweetened sliced peaches, thawed
- Optional Toppings:
- Sliced almonds
- Brown sugar
- Cinnamon
- Additional peaches
Why These Ingredients Matter
- Steel-Cut Oats: Provide a chewy, nutty texture and hold up well in slow or pressure cooking.
- Water: The base liquid for cooking the oats, adjusted for the cooking method.
- Vanilla Soy/Almond Milk: Adds creaminess and a sweet, vanilla flavor.
- Brown Sugar: Brings a touch of caramel-like sweetness.
- Salt: Enhances flavors and balances the sweetness.
- Vanilla/Almond Extract: Boosts the warm, aromatic notes.
- Peaches: Offer juicy, fruity sweetness and a summery vibe.
- Optional Toppings: Sliced almonds add crunch, brown sugar and cinnamon enhance sweetness and warmth, and extra peaches boost the fruit flavor.
Substitutions and Variations
- Oats: Steel-cut oats are best for texture; avoid rolled or instant oats, as they become mushy.
- Water: Replace with additional plant-based milk or dairy milk for a creamier result.
- Milk: Swap with plain soy/almond milk plus 1/4 teaspoon vanilla extract, or use oat milk or dairy milk.
- Brown Sugar: Substitute with maple syrup, honey, or a sugar substitute like stevia (adjust to taste).
- Peaches: Use fresh or frozen nectarines, apricots, or 2 cups canned peaches (drained).
- Extract: Omit if using strongly flavored milk, or use a pinch of almond extract for a nutty twist.
- Gluten-Free: Use certified gluten-free steel-cut oats.
- Lower Sugar: Reduce brown sugar to 1 tablespoon or use a zero-sugar sweetener.
- Nut-Free: Skip almond milk and sliced almonds; use soy or oat milk and sunflower seeds.
Instructions
Slow-Cooker Method
Step 1: Prep Your Ingredients
- Measure 4 cups water, 1 cup steel-cut oats, 1 cup vanilla soy or almond milk, 3 tablespoons brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla or almond extract.
- Slice 2 medium peaches or measure 2 cups thawed frozen unsweetened sliced peaches.
- Grease a 3-quart slow cooker with butter or non-stick spray to prevent sticking.
- Gather optional toppings: sliced almonds, brown sugar, cinnamon, and extra peaches.
Tip: Greasing the slow cooker is key to avoid oats sticking to the sides.
Step 2: Combine Ingredients
- Mix in Slow Cooker: In the greased 3-quart slow cooker, combine 4 cups water, 1 cup steel-cut oats, 1 cup vanilla soy or almond milk, 3 tablespoons brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla or almond extract. Stir to blend.
Tip: Stir well to ensure the sugar and salt dissolve evenly.
Step 3: Cook
- Cook on Low: Cover and cook on Low for 7-8 hours, until the oats are tender and creamy.
Tip: Check at 7 hours; some slow cookers may cook faster. The oatmeal should be soft but not mushy.
Step 4: Add Peaches and Serve
- Stir in Peaches: Just before serving, stir in 2 medium sliced peaches or 2 cups thawed frozen peaches.
- Serve: Spoon oatmeal into bowls. Add optional toppings like sliced almonds, a sprinkle of brown sugar, a pinch of cinnamon, or extra peach slices as desired.
Tip: Stir gently to keep peach slices intact for bursts of flavor.
Pressure Cooker Method
Step 1: Prep Your Ingredients
- Measure 3 cups water (reduced for pressure cooking), 1 cup steel-cut oats, 1 cup vanilla soy or almond milk, 3 tablespoons brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla or almond extract.
- Slice 2 medium peaches or measure 2 cups thawed frozen unsweetened sliced peaches.
- Coat a 6-quart electric pressure cooker with cooking spray.
- Gather optional toppings.
Tip: Use less water in the pressure cooker to avoid a watery texture.
Step 2: Combine Ingredients
- Mix in Pressure Cooker: In the coated pressure cooker, combine 3 cups water, 1 cup steel-cut oats, 1 cup vanilla soy or almond milk, 3 tablespoons brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla or almond extract. Stir to blend.
Tip: Ensure oats are fully submerged for even cooking.
Step 3: Cook
- Set Pressure Cooker: Lock the lid and close the pressure-release valve. Adjust to pressure-cook on High for 4 minutes.
- Natural Release: Let the pressure release naturally (about 10-15 minutes). Carefully open the lid.
Tip: Natural release prevents foaming and ensures tender oats.
Step 4: Add Peaches and Serve
- Stir in Peaches: Stir in 2 medium sliced peaches or 2 cups thawed frozen peaches. The oatmeal will thicken as it stands.
- Serve: Spoon into bowls and add optional toppings like sliced almonds, brown sugar, cinnamon, or extra peaches.
Tip: If too thick, stir in a splash of milk before serving.