My relationship with oatmeal has had several phases.  When I was a lot younger, my grandfather would make oatmeal for my brothers and I when he and my grandma would visit us.  And from what I understand, my dad also grew up with the breakfast oatmeal experience.  This oatmeal was completely straightforward.  And I think at the time I didn’t appreciate how great this breakfast was.  My grandfather spent a lot of our childhood breakfast times advocating raisins in oatmeal to us (which might be an acquired taste..), but as I’ve grown up, I have definitely acquired it.  However, during this phase, I was not the biggest fan of any oatmeal, unless it was a cookie.

 Oatmeal is easy to make, filling, and inexpensive.  I think until recently, it was a mildly-despised breakfast food, potentially relegated to “healthy” breakfast choices (just because something might be really great for your body does not mean it is obligated to taste like pressed sawdust).  This breakfast staple is just a gloriously oat-y platform to launch your breakfast dreams from.  In university and shortly after graduation, I thought it was great that you could buy oatmeal in little single-serve packets that you just added water to to make into slightly-less-desiccated breakfast.  Not the most inspiring food option…and probably full of secret sugar.  However, it’s not the worst thing you could eat.  This was the second phase; eating some form of oatmeal..but it was pretty processed and not so satisfying.

Oatmeal is great because it just takes on the flavor of whatever it’s made with.  It has lots of dietary fiber (don’t freak out.  Fiber is good.  It’s like tiny cleaners for your insides).   My third phase with oatmeal started only recently.  I discovered a bunch of oatmeal recipe ideas that I really really liked, and then I thought “why don’t I come up with an oatmeal recipe all my own?” And then the follow-up thought to that was “Can I put peaches in it?”  Now, it’s not that I have a really disproportionately large love for peaches or anything.  But, historically, I’ve found that there are a few “normal” things you can do with peaches: crisp or cobbler.  While I like both of these things, usually these are considered more dessert-type foods.  (Although…breakfast cobbler is really genius).  And more importantly, I’ve had these frozen peach slices in the freezer just asking to be used in a glorious way.


I love the way peaches get all soft and syrupy when you cook them, and since summer is coming, and soon the stores and farmer’s markets will be full of peaches (I enjoy living close to the Niagara region…Ontario is so full of fields and orchards producing some of the most wonderful food in Canada), this is a great recipe to kick off the fruit season.

This oatmeal turned out exactly how I imagined it.  It’s sweet and full of flavor, and the peaches are front and center in the whole thing.  Browning them at the start really helps them to stand out.  It’s just the right balance.  It’s not too sweet, and it’s not too strong, it’s just right.

Spring-time Peachy Breakfast Oatmeal


  • 1/2 C. rolled oats
  • 1 1/4 C. unsweetened soy milk (or other preferred non-dairy milk).
  • 1 tsp. cinnamon
  • 1 pinch nutmeg
  • 1 tsp. vanilla
  • 1 tsp. ground flax seed
  • 1 C. sliced peaches (fresh or frozen are both ok)
  • 1 tsp. Earth Balance vegan spread
  • Pepita (pumpkin) seeds and maple syrup (for topping)


  1. In a medium saucepan over medium heat, saute the peaches and Earth Balance spread until the peaches are cooked through and slightly caramelized, stirring frequently. (approx 5-10 minutes).
  2. Mix in the soy milk, flax, oats, and spices.  Stir thoroughly to combine.
  3. Reduce the heat to simmer the oatmeal, and stirring thoroughly, simmer for 7-9 minutes, or until the oatmeal is cooked through, and is a consistency that you like.
  4. Serve topped with pepita seeds and maple syrup.

Springtime peachy breakfast oatmeal page 

I hope you’re enjoying the spring weather!  And remember, if you live with seasonal issues, it’s not hard at all to balance your body so that it can stop producing those symptoms.  Check out the R. BIE page for more information.

Make sure you subscribe to the blog, so that you don’t miss a post.  In the next few weeks, I will be having a few articles coming out following a really exciting collaboration with an awesome local business.  I’m excited to share it with you!  I don’t want to spoil the surprise, so you’ll just have to wait and see!  (I love surprises!).

Make sure to leave a comment and let me know how this oatmeal turned out for you!  Or, send a tweet, or make a post in the Facebook group.  I’d love to hear from you!  Also, keep an eye on the Facebook group.  In the next few days I’ll be sharing some new vials that I have coming.  I have been waiting patiently for them for a few weeks, and I can’t wait to receive them!

It was great talking to you!  Take care, and have a great day!

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With a background in nursing, Lindsay lives and works in Ontario, Canada.LindsayTurbull.com was created to encourage, inspire and to share life on the road to wellness and living life abundantly.Please make sure that you follow us on social media as well to get updates and other fun things.
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