Slow Cooker Peaches and Cream Oatmeal
Each summer I wait for the Georgia Peaches. I have a local little farmer’s stand that allows me to pre-order what I want in bushels. We try and get at least one bushel each summer and do some home canning in quart jars. I love using the home canned peaches in recipes and my kids love eating the peaches straight out of the jars!
I love adding peaches to my morning oatmeal and wanted to try a little cream cheese in the oatmeal. This was a recipe I had to try out.
When cooking oatmeal in the slow cooker, you need to use Steel Cut oats. These are different from old fashion or quick oats and they take longer to cook. Old fashion and quick oats are cut more times which allow them to cook quicker whereas the Steel Cut oats are only cut a couple times. If you use the quick oats in this recipe, you will end up with a mushy burnt mess.
I used the whipped cream cheese for this recipe. The whipped cream cheese is lighter and gives this a better “cream” taste. I always say a little cream cheese makes any recipe better!
The oatmeal came out full of peach flavor. Slow Cooker Peaches and Cream Oatmeal is definitely one of my new summer time favorites and I might try to sneak it in during the winter if I have any leftover canned peaches.
More recipes like this:
Bacon and Crescent Roll Casserole
Slow Cooker Peaches and Cream Oatmeal
Ingredients
- 3 Medium Peaches peeled, pitted and cut into chunks
- 1/2 Cup Brown sugar packed
- 3 Teaspoons Ground Cinnamon
- 1 Cup Steel Cut Oats
- 1 1/2 Cups Milk
- 1 1/2 Cups Water
- 1 Teaspoon Pure Vanilla Extract
- 6 Tablespoons Whipped Cream Cheese
Instructions
- Add peaches, sugar and cinnamon to a 4 qt or 5 qt slow cooker. Toss the ingredients to cover the peaches in the cinnamon and sugar.
- Add in the steel cut oats, milk, water and vanilla. Stir well.
- Add the whipped cream cheese on top in spoonfuls.
- Cover and cook on LOW for 8 hours.
- Enjoy!