Easy Homemade Fruit & “Cream” Oatmeal

Easy Homemade Fruit & “Cream” Oatmeal

Easy Homemade Fruit & "Cream" Oatmeal

The instant packets of Quaker fruit & cream oatmeal have always been one of my very favorite “boxed” treats (strawberries & cream and peaches & cream, to be exact).

The only problem? They’re loaded with sugar, and one packet is never enough, so they hardly count as a healthy breakfast!

We eat oatmeal several times a week, usually with apples and cinnamon or bananas and maple syrup, but a few weeks ago — with a bag of frozen peaches in the freezer calling my name — I found myself craving peaches & cream oatmeal.

The only problem? I’m dairy-free while nursing Jackson, so there couldn’t be any actual “cream” involved.

I started experimenting and discovered I could actually achieve the right consistency by adding my oatmeal to the cold water rather than waiting for the water to boil. A little vanilla extract helped achieve the flavor I was looking for.

We’ve now tried this recipe with strawberries, bananas, peaches and raspberries, and it’s a hit every time. {Although now I’m doing a Whole30 challenge, so I suffered through making it for the girls this morning without a single bite!}

You should also know that I don’t actually serve this oatmeal with extra fruit garnishing each bowl. It sure does make for a nice picture, though!

Easy Homemade Fruit & "Cream" Oatmeal


  • 2 cups oatmeal
  • 4 cups water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2+ cups fresh or frozen fruit, sliced
  • 1/8 cup coconut sugar (optional)


Combine oatmeal, water and salt in a medium pan and bring to a boil. Reduce heat to low and simmer until most of the water has been absorbed, stirring occasionally.

Stir in vanilla and fruit and continue cooking over low. Use a potato masher to smash the fruit into bite-size pieces. If using frozen fruit, continue cooking until the fruit is warm.

Add sugar to taste. (We don’t use any sugar for ripe bananas since they’re so sweet anyway, but I will add a little to cut the tartness of frozen peaches or strawberries.)

Enjoy every bite!

This Post Has 3 Comments

  1. You add 1/4 cup salt to this recipe? I would have thought a teaspoon or two would do.

  2. Oh! I replied to this earlier, but it didn’t go through, I guess. 🙁

    You’re right, of course. I saw that mistake when I was making the recipe this morning, and I *thought* I’d fixed it. It should be 1/4 teaspoon; I’m pretty sure 1/4 cup would leave it inedible!

  3. Funny–I always add my oats to cold water! 🙂 Never thought about it giving a different texture to the finished product. Another texture variation is to toast the oats in a dry pan (when they start smelling like Cheerios and are very slightly darkened, they’re toasted) and then add the water on top. It keeps each oat groat (?) a little more separate and less “thargy” according to my hubby.

    I’m dairy free right now too, so I won’t be using this trick anytime soon, but when you can have dairy again, a splash of real cream over the top even takes it up about 5 more notches! 🙂 And the frozen fruit idea is so yummy!!

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