Oatmeal With Peach Sauce Recipes

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PEACHY OATMEAL



Peachy Oatmeal image

Bring the taste of peach crisp to your morning bowl of cereal!

Provided by Marcie

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 8m

Yield 1

Number Of Ingredients 7

½ (15 ounce) can sliced peaches, drained
½ cup water
½ cup milk
½ cup quick-cooking oats
2 tablespoons packed brown sugar
¼ teaspoon ground cinnamon, or more to taste
1 pinch salt

Steps:

  • Stir peaches, water, milk, oats, brown sugar, cinnamon, and salt together in a microwave-safe bowl.
  • Cook in microwave on High, stirring every 60 seconds, until the oats are softened, about 3 minutes. Stir one final time before serving.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 84.5 g, Cholesterol 9.8 mg, Fat 5.1 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 72.1 mg, Sugar 54 g

BAKED PEACH OATMEAL



Baked Peach Oatmeal image

This is my favorite breakfast during peach season! It's sweet and comforting, and so easy because it can be made the night before and just popped in the oven in the morning. This recipe is from the Churchtown Inn in Churchtown, PA, although I modified it slightly. If you use soy milk and a dairy-free margarine, it's dairy-free!

Provided by Kree6528

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups soymilk (or milk)
1 tablespoon vanilla
2 eggs
2 1/2 cups quick oats
1/2 cup brown sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 tablespoons margarine, softened
1 cup fresh peach, chopped (You could also use frozen or canned if fresh peaches aren't available)
vanilla-flavored soymilk (or milk)

Steps:

  • Whisk together soy milk, vanilla, and eggs until well combined.
  • Add quick oats, brown sugar, baking powder, cinnamon, and salt; mix well.
  • Stir in margarine and peaches.
  • Pour into 8x8-inch baking dish; set at least 3 hours or overnight in refrigerator.
  • Place cold dish in cold oven; set oven to 350 degrees and bake for 25 to 30 minutes, or until oatmeal is puffed and golden brown and a toothpick comes out clean.
  • Let cool 10 minutes before serving.
  • Serve in individual bowls with enough vanilla soy milk to moisten but not to make it mushy!

Nutrition Facts : Calories 460, Fat 13.1, SaturatedFat 2.7, Cholesterol 93, Sodium 486.5, Carbohydrate 72.6, Fiber 6.8, Sugar 34.6, Protein 13.3

PEACH OATMEAL



Peach Oatmeal image

I have created one delicious oatmeal! It sort of reminds me of the Quaker peaches and cream oatmeal. I still prefer this oatmeal however, which is healthier, to packaged any day.

Provided by LUv 2 BaKE

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1/4 cup old fashioned oats or 1/4 cup quick oats
1/3 cup water
1/4 cup sliced peaches in juice, canned (this works out to about 5 slices of peach and about 1/8 cup of juice)
1/8 teaspoon cinnamon
1/8 teaspoon butterscotch extract or 1/8 teaspoon vanilla extract
1/2 teaspoon sugar (optional) or 1/2 teaspoon honey (optional)

Steps:

  • Cut up peach slices into small pieces.
  • In a bowl add oats, water, and peaches with juice.
  • Microwave in 500watt microwave for 2 minutes, stir, microwave for another 2 minutes, stir, then microwave in 1 minute intervals until cooked. In a 1200watt microwave, microwave for 30 seconds, stir, microwave for another 30 seconds, stir, and then continue microwaving in 30 second intervals until cooked.
  • Once cooked, add cinnamon, butterscotch extract, and sweetener.
  • NOTE: This serving seems small since it is only 1/4 cup of oats, but with the addition of peaches, it is quite filling, especially when served with a glass of milk; Feel free however, to increase one serving size to double this amount for a very hearty breakfast.

OVERNIGHT PEACH OATMEAL



Overnight Peach Oatmeal image

Hearty oatmeal combined with bright, sweet peaches make this slow-cooker recipe a perfect breakfast or brunch. This is an excellent make-ahead meal for busy mornings. -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 7h10m

Yield 6 servings.

Number Of Ingredients 8

4 cups water
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 3 cups frozen unsweetened sliced peaches, thawed
Optional toppings: Sliced almonds, brown sugar, cinnamon and additional peaches

Steps:

  • In a well-greased 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until oats are tender, 7-8 hours. Stir in peaches just before serving., Pressure cooker option: Decrease water to 3 cups. Add to a 6-qt. electric pressure cooker coated with cooking spray. Stir in oats, soy milk, brown sugar, salt and vanilla. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally. Stir in peaches just before serving. Oatmeal will thicken upon standing. If desired, top with optional toppings.

Nutrition Facts : Calories 163 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

OATMEAL WITH PEACH SAUCE



Oatmeal with Peach Sauce image

In Milford, Indiana, Kathy Rairigh warms up many a crisp fall morning by spooning a sweet chunky fruit sauce over oatmeal. "Replace half of the peaches with applesauce," she suggests.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 cups diced peeled fresh or frozen peach slices
4 teaspoons maple syrup
3 tablespoons plus 3-1/2 cups water, divided
2 teaspoons orange juice concentrate
1/4 teaspoon ground cinnamon
Dash ground ginger
2 cups quick-cooking oats
2 tablespoons raisins
2 tablespoons brown sugar
1/4 teaspoon salt
Milk and slivered almonds, optional

Steps:

  • In a large saucepan, combine peaches, syrup, 3 tablespoons water, orange juice concentrate, cinnamon and ginger. Bring to a boil. Reduce heat; simmer uncovered, for 5 minutes., Meanwhile, in another saucepan, bring the remaining water to a boil. Stir in the oats, raisins, brown sugar and salt. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Remove from the heat; let stand for 5 minutes. Serve oatmeal with peach sauce, and milk and almonds if desired.

Nutrition Facts :

PEACH BAKED OATMEAL



Peach Baked Oatmeal image

This peach baked oatmeal recipe makes breakfast for a crowd! Loaded with fresh juicy peaches, almonds, ginger, nutmeg and cinnamon, this is one of the best way to enjoy summer peaches.

Provided by Denise Bustard

Categories     Breakfast

Time 1h5m

Number Of Ingredients 13

3 cups rolled oats (see note 1)
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 cups almond milk (see note 2)
1/2 cup maple syrup (see note 3)
2 eggs (see note 4)
3 peaches (chopped; roughly 4 cups)
1/4 cup sliced almonds
greek yogurt
fresh peaches
maple syrup

Steps:

  • Heat oven to 350°F. Spray a 8 x 13 casserole dish with oil and set aside.
  • In a large bowl, mix together the oats, baking powder, and spices. Stir in the almond milk, maple syrup and eggs until completely mixed together.
  • Fold in the peaches. Spread mixture in the prepared casserole dish. Sprinkle with almond slices.
  • Bake for 45-55 min, until edges are browned and center is no longer wet and jiggly.
  • Serve with greek yogurt, fresh peaches and maple syrup.

Nutrition Facts : ServingSize 1 /8 of batch, Calories 237 kcal, Carbohydrate 41 g, Protein 6 g, Fat 5 g, Cholesterol 40 mg, Sodium 101 mg, Fiber 4 g, Sugar 17 g

SPICED PEACH OATMEAL MUFFINS



Spiced Peach Oatmeal Muffins image

These sweet and tender muffins are the perfect choice for a summer brunch.

Provided by sal

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 cup quick cooking oats
1 cup buttermilk
⅓ cup brown sugar
⅓ cup applesauce
¼ cup molasses
2 eggs
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups pitted and diced fresh peaches
2 tablespoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 tablespoons sugar and 1/2 teaspoon cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar. Return to oven and continue baking for 3 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 146.7 calories, Carbohydrate 29.2 g, Cholesterol 31.8 mg, Fat 1.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 173.1 mg, Sugar 12.6 g

PEACH PIE OATMEAL COOKIES



Peach Pie Oatmeal Cookies image

These cookies taste just like my grandma's peach pie! They'll stay soft and chewy for at least a week if stored in an airtight container-if they last that long!

Provided by Amy's Healthy Baking

Categories     Dessert

Number Of Ingredients 10

1 cup (100g) instant oats
¾ cup (90g) whole wheat or gluten free* flour
1 ½ tsp ground cinnamon
1 ½ tsp baking powder
¼ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp almond extract
½ cup honey
½ cup (100g) diced peaches

Steps:

  • Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and almond extract. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the peaches. Chill for at least 45 minutes.
  • Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  • Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

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