Peach Oats

Cooked oats on the stovetop are a quick breakfast. It took me about 10 minutes to make Kirk and me a hearty breakfast. I used freeze-dried peaches in this recipe to give it the chewy flavor/texture I enjoy. The oats are plant-based and vegan, as well, if that is something you care about.

Peach Oats



Add the milk, maple syrup, and sun butter into a large saucepan and bring to a boil. Add in the peach slices and oats. Stir well and lower heat to maintain a simmer. Don’t look away; oats will try to boil over the first two minutes. Let cook for 5 minutes, stirring often.

Take off the heat and divide between 2 bowls. Sprinkle hemp seeds on top of each bowl.

Serves 2.


We use Sunbutter to accommodate our son’s food allergies. While he cannot eat sunflowers, they are not as dangerous to him as peanuts. He doesn’t eat the oats, but it lowers any risk to him if he comes in contact (he is severely allergic to peanuts).

Use whatever nut/seed spread you enjoy; we prefer to use unsweetened to reduce the sugar in the oats.