Peach Crisp Oatmeal Porridge [Vegan]

Up close shot of porridge in a bowl with a spoon, peaches, and granola.

5 from 3 votes

Peach Crisp Oatmeal Porridge [Vegan]

Cozy up to this Vegan Peach Crisp Oatmeal Porridge for a breakfast that fills you up and tastes comforting and amazing, especially during the cooler months! The perfect balance between creamy and crunchy!

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Brunch, Snack

Keyword: breakfast, brunch, creamy, dairy-free, fall recipe, fall spices, family-friendly, gluten-free, kid-friendly, oatmeal, oats, peach, peach crisp, peaches, Porridge, summer, vegan

Servings: servings

Calories: 936kcal

Author: Shanika

Ingredients

ROASTED PEACHES:

1 (15 oz.) can organic peach slices, drained well (You can also use 2 fresh peaches, sliced)
¼ cup organic brown sugar, light or dark
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

OATMEAL:

1 cup organic rolled oats or old fashioned (I like to use thick cut oats)
2 cups Almond milk (You can use your fave plant-based milk)
1 (14 oz.) can full-fat coconut milk/cream
1 (7 oz.) can dairy-free sweetened condensed milk
¼ cup pure maple syrup (See FAQ section above in post for details!)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of ground allspice
Pinch of sea salt

CINNAMON CRUMBLE:

1 cup organic rolled oats
½ cup organic brown sugar
¼ cup organic all-purpose flour
½ teaspoon ground cinnamon
Pinch of sea salt
4-6 Tbsps vegan butter, partially melted

US Customary - Metric

Instructions

TO ROAST THE PEACHES:

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Spoon the peach slices unto the prepared baking sheet, side by side in 1-layer. Sprinkle brown sugar, cinnamon and nutmeg atop peaches until coated.
Add them to the oven and bake for 10-15 minutes or until edges are brown and peaches become caramelized. NOTE: Be sure to monitor the peaches to ensure that they don't brown too quickly or burn.

TO MAKE THE CINNAMON CRUMBLE:

In a bowl, mix together the oats, flour, brown sugar, cinnamon, salt, and partially melted butter until combined and "crumble-like" in texture. On a baking sheet with parchment paper, spoon crumble in an even layer (having sum clumps is fine) and bake in the oven for 8-10 minutes or until crumble becomes golden brown and crisp. Remove and let it cool. NOTE: The crumble hardens more once cooled.

TO MAKE THE OATMEAL PORRIDGE:

Add oats, coconut cream/milk, Almond milk, cinnamon, nutmeg, allspice, and sea salt to a medium saucepan over medium-high heat, stirring until everything is combined. Bring to a boil, then reduce heat to low so that everything simmers for 8-10 minutes, stirring occasionally.
Once done, oats should thicken and become swollen + fluffy and creamy with half the the liquid still remaining. Stir in the dairy-free condensed milk, maple syrup, and vanilla, and let it simmer for an additional 2-3 minutes before removing it from heat.

ASSEMBLE:

To serve, portion oatmeal porridge into serving bowl(s) and top with caramelized roasted peaches followed by the cinnamon crumble topping, if desired.
Bon Appetit!

Notes

STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
OVERNIGHT OPTION: Simply add all oatmeal ingredients to a bowl and mix together until combined. Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). On the day of, roast the peaches per the recipe and whip together the cinnamon crumble. Once ready to serve, top overnight oats with toppings and enjoy.

Nutrition