Crock Pot Peaches and Cream Oatmeal made with steel cut oats, cinnamon, and brown sugar is an irresistible flavor combination. It cook up effortlessly in the crock pot and is a great way to turn summer peaches into a warm and comforting breakfast.
Peaches and Cream Oatmeal Recipe
I don’t eat much oatmeal during the summer months, but during the fall and winter, it is perhaps my favorite breakfast. As we approach the fall months, Peaches and Cream Oatmeal is the perfect way to transition from enjoying cool and juicy fresh summer fruit to warm and comforting foods.
Since steel-cut oats take a long time to cook, the slow cooker is perfect for cooking them. You can put them in and forget about them for hours, especially if you have a programmable crock pot. I use the Hamilton Beach Set ‘n Forget Programmable Slow Cooker
which I purchased about a year ago after my beloved, decades-old crock pot developed a crack.
Just mix all the ingredients together and let the crock pot do its thing. Drizzle a little cream on before serving to make it super creamy and rich or eat it as is from the crock pot. Also tastes great with some toasted walnuts, pecans, or almonds on top.
How Long To Cook Steel Cut Oats in Slow Cooker
How long you slow cook your oats depends on if you like your oats a little chewy or very soft. For chewy oats either slow cook on LOW for 4 hours and then serve or you can Slow Cook on LOW for 2 hours and then keep them on WARM for 6 hours. This is the best way to cook them if you want to cook them overnight. Add an hour or two onto the slow cooking time if you want them softer.
How To Store
Leftovers reheat well. Just add a little more milk to thin it out some. Store in an airtight container in the refrigerator for 4 to 5 days.
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More Peach Recipes
- Peach Cobbler Bars
- Sweet Peach Pancakes
- Peach Bourbon Tres Leches
- Fried Peach Pies
- Peach Cobbler Ice Cream
- Slow Cooker Peach Cobbler
- Peach Crescent Dumplings
Peaches and Cream Oatmeal
Equipment
Ingredients
- 1 cup steel cut oats
- 4 cups milk
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 peaches, skinned and chopped
- 2-3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- milk, half-and-half, or cream
Instructions
- Spray the inside of your crock pot with cooking spray.
- Combine oats, milk, cinnamon, salt, and peaches in the crock pot. Cover and cook on LOW for 4 to 6 hours.
- Stir in brown sugar and vanilla.
- Drizzle with milk, half-and-half, or cream just before serving.
Notes
Nutrition
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Originally posted August 16, 2015.
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I know I’m a few years late coming across this recipe, but I have it in my crockpot now and cannot wait to have it for breakfast this week! The only things I did slightly differently is that I used half unsweetened vanilla almond milk and half water for the liquid (just for dietary needs here), and I threw an empty vanilla bean pod in that I’ve been meaning to use! I have a feeling I’ll be eating this more than just for breakfast! Thank you for the recipe😊
Would this work with frozen peaches? And would it work with almond milk?
Would this work with almond milk?
This looks delicious, Christin! Love that you made it in the slow cooker!
This is such a beautiful bowl of oatmeal, Christin! Love making steel cut oats in the slow cooker. The peaches and cream flavor sounds amazing! We’ve been on a peach kick lately and can’t wait to make this 🙂
This sounds like an awesome idea! I’d love to wake up to some hot steel cut oatmeal without needing to slave over a stove for an hour 😛 Love the addition of peaches!
Sounds delicious. Won’t have thought about oatmeal in a slow cooker.
Peaches and Cream is my favorite summer dessert and giving it a crockpot twist is just so genius! <3 Love it!
This oatmeal sounds amazing! Perfect for fall mornings!
This sounds like the best oatmeal, Christin! I love anything peaches and cream flavored. And I love that you made this in the crock pot! I’ve never thought to do that with oatmeal before. This sounds fantastic!
I love steel cut oatmeal. This peaches and cream version looks divine! I have never made my oatmeal in a crockpot. I so need to try this out!
I’ve been eating my slightly crunchy steel-cut oatmeal cold. I cook a quart of it – 3/4 cup of oats to 3 cups of water, mix in some cinnamon, and keep it in the refrigerator. When it is cold, with a generous spoonful of sugar and some milk, it has the texture of rice pudding, but with a tiny crunch. Delish! I eat it for dessert! I am craving it daily!