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Crockpot Peaches and Cream Oatmeal

A comforting and healthy breakfast made in a slow cooker, combining creamy oats with sweet peaches for a delightful start to your day.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Oatmeal
  • 3 cups milk (skim, unsweetened almond milk, or your choice) Choose your preferred type of milk.
  • 2 cups water
  • 1.5 cups old fashioned oatmeal Do not use instant oats for best texture.
  • ¼ cup brown sugar or powdered sweetener Adjust based on sweetness preference.
  • 1 tablespoon cinnamon Can experiment with additional spices.
  • ½ teaspoon salt
  • 28 ounces peaches (canned, drained and chopped, or frozen) Fresh peaches can also be used if available.
  • 1 tablespoon butter or margarine Use plant-based for a vegan option.
  • 1 tablespoon vanilla extract
  • ¼ cup half and half cream Substitute with additional almond milk for a vegan version.

Method
 

Preparation
  1. Grease your crockpot with butter or cooking spray to prevent sticking.
  2. In the crockpot, combine the milk and water.
  3. Gradually stir in the oats, brown sugar, cinnamon, and salt until everything is well mixed.
  4. Gently fold in the chopped peaches to incorporate them evenly into the mixture.
  5. Place small pieces of butter evenly over the top of the oatmeal mixture.
Cooking
  1. Cover the crockpot and let it cook on low overnight for about 8 hours or on high for 3 hours.
  2. After cooking, stir in the vanilla extract and add more milk to reach your desired consistency.
Serving
  1. Serve with an optional drizzle of one tablespoon of cream per serving.

Notes

For toppings, consider adding additional chopped peaches, a sprinkle of cinnamon, or some toasted nuts. Store leftovers in an airtight container in the refrigerator for up to three days.