Peach, Pecan and Coconut Oatmeal

Peach, Pecan and Coconut Oatmeal | Cookie Monster Cooking

Let’s chat about breakfast today.  I’m one of those people who is a huge believer in eating a good breakfast.  This may also have to do with the fact that I am usually starving in the morning and get quite cranky if I skip this meal (and trust me, that’s not good for anyone … especially my husband).  So the moral of the story – I always eat breakfast.

I rotate between quite a number of options, oatmeal being one of them.  But the same old thing gets boring, right?  And I get bored quickly.  So this is my latest kick.  It’s a good one.

Peach, Pecan and Coconut Oatmeal | Cookie Monster Cooking

But first things first.  This is my very favorite base for making steel-cut oatmeal.  I just switch up the add-ins, like cinnamon etc. pretty often to keep it interesting.  But the base makes a nice and creamy oatmeal.

I’m a wee bit obsessed with fresh peaches lately – I bought a bunch at our local farmer’s market in addition to what I already had from the grocery store.  Oops.  I just couldn’t resist.  And in this oatmeal?  They add a touch of extra sweetness, which goes so well with the crunchy pecans and coconut.

Peach, Pecan and Coconut Oatmeal | Cookie Monster Cooking

A healthy breakfast that also happens to look pretty with all that nice color in the bowl.  Pretty things make me happy.

Yield: about 4 servings

Peach, Pecan and Coconut Oatmeal

Recipe for peach, pecan and coconut oatmeal. A healthy breakfast of creamy steel-cut oats, topped with sweet peaches, crunchy pecans and shredded coconut.

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For the oatmeal:

  • 3 cups water
  • 1 cup milk (I use 2%)
  • 1 tablespoon unsalted butter
  • 1 cup steel-cut oats
  • ¼ teaspoon salt
  • 3 tablespoons packed light brown sugar
  • ¾ teaspoon cinnamon
  • 1 ½ teaspoons vanilla extract

For serving:

  • 1 to 2 peaches, diced
  • ½ cup pecans, roughly chopped
  • ½ cup unsweetened coconut


  1. Add the water and milk to a saucepan set over medium heat. Bring the mixture to a simmer.
  2. Meanwhile, add the butter to a skillet set over medium heat. When melted, add in the oats and cook for about 2 minutes, stirring almost constantly, until toasted and fragrant. Remove from the heat.
  3. When the milk mixture is simmering, add the toasted oats to the liquid. Reduce the heat to medium low and gently simmer for about 20 minutes, stirring occasionally, until very thick.
  4. Add in the salt, brown sugar, cinnamon and vanilla. Stir to combine. Continue to gently simmer the mixture for about 10 more minutes, until the oatmeal is creamy and most of the liquid is absorbed. Let sit for about 5 minutes before serving.
  5. To serve, spoon the oatmeal into bowls. Top with the peaches, pecans and coconut.

I tend to make large batches of this on the weekend to have during the week. For ease on weekday mornings, I just add the peaches, pecans and coconut into the oats when storing in the fridge.

When reheating, add a generous splash of milk to the oatmeal, to keep the same creamy consistency as when it was freshly made.