Peach oatmeal breakfast bowl

Monsoon is the season for stone fruits like peaches, plums and nectarines. This recipe shows you how to use fresh peaches combined with oatmeal for a nutritious yet flavorful take on the conventional oatmeal. The addition of coconut sugar and peaches grilled using coconut oil lends a wonderful tropical flavour to this one bowl meal.
Bonus points – it is vegan!

I make this recipe when luscious juicy peaches are in season, for a welcome change to my standard breakfast staples. Do try it and tell me what you think!

Serves 1



  • 1/2 cup oats, rolled or instant
  • 1 cup of water/apple juice
  • 1 tbsp coconut sugar
  • 1 tsp cinnamon powder
  • 2 large peaches
  • 1/2 tsp coconut oil
  • Assorted nuts (I used almonds, macadamia)
  • Fresh or dried berries (optional)
  • Granola, as needed, to add some crunch
  • 2 tsp vegan caramel (recipe at the end)
  • Coconut sugar to sprinkle


  1. Roast oats lightly in a hot pan. Add water, coconut sugar, cinnamon powder and cook oats till are soft and thickened. Add more water (or apple juice) if required.
  2. De-stone and chop one peach. Add chopped peaches to cooked oatmeal and pour it in a bowl. Slice the remaining peach and grill in coconut oil, until slightly charred and juicy.
  3. Place sliced dry fruits, berries and granola on the oatmeal. Top with grilled peach slices. Sprinkle some coconut sugar and drizzle vegan caramel sauce.

To make Vegan Caramel: 

  1. Heat 3 tbsp coconut sugar with 1 tsp coconut oil in a pan.
  2. Let the sugar caramelise. 
  3. Add 2 tbsp almond milk and cook until caramel is smooth and thickened.

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