Peach Pecan Oatmeal

by Erin

Peach pie for breakfast? How about in oatmeal form with toasted pecans? Sounds like the perfect summer breakfast to me.

Peach Pecan Oatmeal 1

Alright folks, I know we just celebrated Labor Day which means many of you are trading in your summer dreams for cozy fall thoughts, but I am still clinging onto the last of the peaches. Hence this oatmeal. While I obviously prefer it with fresh peaches, it could easily be made with frozen (thawed) or canned. That being said, I promise I will start accepting that it’s time to start baking with apples and pumpkin. But for now, enjoy a bowl of this oatmeal with me.

Peach Pecan Oatmeal 2

One year ago: Buckeye Shortbread Cookies

Two years ago: Blueberry Kale Smoothie

Three years ago: Peanut Butter Ice Cream with Dark Chocolate Shell

Four years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

Five years ago: Baked Crazy Feta


Serves 4


1-1/2 cup milk

1-1/2 cup water

1-1/3 cup steel cut oats

1/4 cup packed brown sugar

1 Tbsp unsalted butter

1/2 tsp cinnamon

1 cup diced peaches, plus more for topping

1 cup chopped toasted pecans, plus more for topping


  1. In a medium saucepan, bring milk and water to a boil. Stir in oats, brown sugar, butter and cinnamon.
  2. Cook for 15-20 minutes, or until you reach desired thickness, stirring occasionally.
  3. Remove from heat and stir in peaches and pecans. Cover and let stand for a few minutes before serving. Garnish with more peaches and pecans if desired.

Source: Adapted from Strawberry Almond Scottish Oatmeal.


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Susan September 19, 2016 - 12:00 pm

Got this made this week and just had the second serving for breakfast this morning. Outstanding recipe! I did add some vanilla protein powder near the end of cooking because I need high protein meals, but otherwise I did it as written. This recipe is a definite keeper.

spiffycookie September 23, 2016 - 8:23 am

Awesome! I actually have some sample protein packets lying about, I should try adding them to my oatmeal it never occurred to me!

Susan September 7, 2016 - 9:53 pm

Erin, it ain’t pumpkin time yet. That’s not until at least October. Besides, I like peaches better than apples, and especially more than pumpkin. So I’m happy to see this recipe. I’m looking forward to making it.

spiffycookie September 9, 2016 - 7:40 am

While I agree with you, pumpkin is already flooding the recipe-airwaves (and Starbucks for the people who like coffee). I will admit however that while I haven’t yet baked anything with pumpkin, I did use pumpkin spice yesterday in a recipe but won’t be sharing until the temperatures agree.

sarah k @ the pajama chef September 7, 2016 - 1:43 pm

this looks great! i’m sad peach season is about over.

spiffycookie September 9, 2016 - 7:41 am

I know :-(. Until next year!


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