I have really been in the mood for peaches lately. Perhaps I'm more ready for summer than I thought. In the summer, peaches have to be one of my most favorite things in the world to eat.
I couldn't be more happy about the city of Fredericksburg being right down the road from me. A lot of the locals from there will sell their homegrown peaches on the side of the roads here when peach season is upon us. It's heaven.
Between my dad and I, I think we put away our weight in peaches every summer. What can I say? We're just a bunch of fruits! Hah!
Anyway, with that being said... it's still to early for peaches around here. Ugh! So, I went with the next best thing for my oatmeal. Peaches in their own juice.
I also have become a little less trusting of my aging crock pot so leaving it overnight wasn't really an option. Instead, I woke up early and threw everything together - using quick steel cut oats instead of regular steel cut oats.
Crock Pot Peaches & Cream Irish Oatmeal (Quicker)
Servings: 4 • Size: About 3/4 Cup • Calories: 192.2 • Fat: 3.1 g • Carb: 34.5 g • Fiber: 5.5 g • Protein: 6.9 g • Sugar: 2.4 g • Sodium: 308.6 mg
1 C. Steel-cut Quick Oats, Dry & Uncooked
3 1/2 C. Water
1/2 C. Juice from Peaches
1/2 C. Reduced Fat 2% Vanilla Milk (I used Mootopia.)
1/2 Tsp. Salt
1 Tsp. Cinnamon
1 C. Peaches (In their own juice.), Sliced
Lightly spray the inside of your crock pot with non-stick cooking spray.
Toss all the ingredients into the crock pot and give it a stir to combine.
Secure the lid and set to cook on high for 2-2 1/2 hours or on low for 4-4 1/2 hours.
I gave mine a stir about halfway through to keep the oatmeal from sticking or burning on the bottom.
Once done, dish up the oatmeal and serve with any toppings that you like.
I went with a few more peaches, a little bit more vanilla milk, and some granola.
Serve right away and enjoy!