I interrupt my week of Antarctica posts to introduce you to an awesome breakfast I made a couple of days ago and have been eating steady since. Home made peaches and cream oatmeal.
Remember peaches and cream oatmeal? That stuff is delicious. But it is also pretty sugary and full of ingredients I can’t pronounce. One 35g pack has 12 grams of sugar. And I’m pretty sure I never ate just one packet. That means breakfast would include 24 grams of sugar. My home made oatmeal has about 19g of sugar per serving, but 4g come from real milk, and 13g come from the peach. Somehow eating 13g of real peach sugar doesn’t seem so bad to me.
So, not only is this breakfast nutritious and delicious, but it is also super easy. Now, it’s summer down here in Argentina, so all of my friends up in the northern hemisphere are going to be shaking their fists at me for this one. Just put it in your back pocket friends, and then when peach season finally rolls around, whip this one out!
I made this oatmeal with instant oats, but it would be even tastier – and a little more substantial – with rolled oats or steel cut oats. However, it would take more than 5 minutes, which I know at breakfast time can be a stretch, at least for me.
Peaches and Cream Oatmeal
Total Time: ~5 minutes
This recipe is listed per serving. Double, triple, quadruple, to your heart’s content. I’ve also assumed you are using instant oats, if you want to use regular oatmeal just adjust your cooking time!
- 1/3 cup instant oatmeal (per person)
- 1/3 cup water
- 1/3 cup milk
- 1 small/medium peach chopped – divided
- 1/4 tsp sugar
- Pinch cinnamon
- Walnuts (or other nuts)
- Combine oats, water, and milk in a pot and set to boil. Once boiling, add in half of the sliced peachs, sugar and cinnamon.
- Once oats are done cooking, top with remaining peaches and nuts, and serve hot.