Peach and Raspberry Creamy Oats (Vegan High-Protein)
These Peach and Raspberry Creamy Oats are so easy to make in less than 10 minutes and are high in protein, naturally vegan and gluten-free plus they taste like dessert.
I am in full oat-mode for my 10-minute breakfast series and these fruity creamy dessert-style oats are a new favourite. In fact, I had these for three days in a row, because they are that good, and because peaches are in season and I cannot get enough. Peaches or nectarines will be great here, as long as they are fruity, juicy and delicious, these speedy oats will turn out amazingly. Plus, they work so well with pops of vibrant raspberry and the creamy oat and yoghurt base.
Why will I love these oats?
These are a breakfast winner:
- Creamy, fruity and luscious
- Naturally sweet and sticky
- Made with wholesome ingredients
- At least 2 of your 5-a-day
- Naturally vegan, gluten-free and dairy-free
- Nut-free and soya-free
- Great to make ahead of time
- Ready in less than 10 minutes
- Tastes like dessert
- High in protein and fibre
- Summery and fresh
- Delicious for all the family
If you already love the sound of these oats then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you can see my favourite brands and a shopping list in the “shop the recipe” section.
- Peaches: these are so good this time of year as they are in season so are sweet, sticky and perfectly ripe. You can also swap these for nectarines, which are also in season.
- Raspberries: I love the pop of juiciness from the raspberries with the sweet peaches. They are so great to mush into the oats and add some on top, too.
- Oats: the star of the show and a much-loved breakfast staple. Make sure they are gluten-free, where needed.
- Boiling water: pour this over the oats to sit for 5 minutes and watch the oats absorb all the liquid to make the oats easier to break down and digest.
- Vegan vanilla protein powder: this adds so much flavour, natural sweetness and a protein pinch to this recipe. I use the Macromike vanilla buttercream or the caramelised white chocolate protein powder here. You can save 10% with my code AMB-AMY.
- Banana: the riper the better as they become sweeter and softer. You can also swap this for applesauce if you prefer.
- Seeds: I use a mix of chia, flax and hemp seeds to thicken, add goodness, fibre and omegas to this recipe.
- Desiccated coconut: to add some tropical goodness to this recipe.
- Thick coconut yoghurt: make sure this is thick and creamy for the best oats. I like the vanilla or natural Cocos Organic yoghurt for inside and on top of this breakfast recipe. Yoghurt is also great for gut health.
- Plant-based milk: you can use your favourite dairy-free milk for these oats, like oat, almond or soya milk.
- Vegan honey: I love this one or you can use maple syrup to drizzle over the top of these oats.
Are these gluten-free and nut-free?
Yes these are gluten-free as long as your oats are certified free-from gluten. This recipe is also nut-free, just check your milk, yoghurt and protein do not contain any nuts.
How do I make them?
These are so easy to make, like my other blended oats:
- Pour the hot water over the oats: and allow to swell and absorb for 5 minutes.
- Add all of the ingredients to a food processor or blender: I use my Magimix and blend till creamy.
- Stir in the raspberries and peaches: to combine.
- Mash the other raspberries and slice the remaining peaches: for serving.
- Add some mashed raspberries and yoghurt to the jars: either two large or three smaller ones.
- Layer up with the oats and top with more yoghurt and raspberries: and a drizzle of vegan honey, if you like.
How long will they last?
These are great to make 2-3 days in advance and store in the fridge, covered well.
What other breakfast recipes can I try?
If you are looking for more breakfast inspiration, how about my:
- Tiramisu Blended Oats
- Chocolate Coconut Bounty Blended Oats
- Peanut Butter Crunch Protein Smoothie
- Chocolate Chip Vegan French Toast
- Sticky Maple Plum Pancakes
Peach and Raspberry Creamy Oats (Vegan High-Protein)
These Peach and Raspberry Creamy Oats are so easy to make in less than 10 minutes and are high in protein, naturally vegan and gluten-free plus they taste like dessert.
Ingredients
For the oats:
- 80g oats
- 200ml boiling water
- 30g vegan vanilla or white chocolate protein powder
- 1 ripe banana
- 1 tbsp each: chia seeds, flaxseeds, hemp seeds
- 2 tbsp desiccated coconut, plus extra for topping
- 2 tbsp (30g) thick coconut yoghurt
- 100ml plant-based milk
- 1 peach, cubed
- 80g raspberries, whole
For the jars:
- 80g raspberries, mashed (plus extra whole berries on top)
- 1 peach, sliced
- 4 tbsp (60g) thick coconut yoghurt
- 2 tbsp vegan honey or maple syrup
Instructions
- For the oats: pour the oats into a bowl and pour over the boiling water. Stir and leave for 5 minutes to soak up and soften.
- To make the blended oats: add the oat mix, protein powder, banana, seeds, coconut, coconut yoghurt and milk to a blender and blend till smooth. Now stir in the chopped peach and raspberries.
- To serve: spread some yoghurt into two or three jars. Spoon the mashed raspberries into the bottom and top with the oat mix. Top with more yoghurt and the peach slices. Add on extra raspberries and coconut if you like, and a drizzle of vegan honey.
- Eat straight away or cover and keep in the fridge for 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Peach and Raspberry Creamy Oats so please let me know in the comments below and leave a star review above. If you do make these oats, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With peachy oat love x
Skip to Recipe