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; one packet is never enough, so they hardly count as a healthy breakfast!
We eat oatmeal several times a week, with apples, cinnamon, bananas, and maple syrup. Still, 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 I don’t serve this oatmeal with extra fruit garnishing in each bowl. It sure does make for a nice picture, though!
Ingredients:
- 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)
Directions:
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!
