In a medium-sized saucepan, mix the old fashioned oats, water, and unsweetened almond milk. Bring it to a gentle boil over medium heat, watching closely to prevent it from overflowing.

Following the package instructions, reduce the heat and let the oats simmer, stirring occasionally until they become creamy, about 5-7 minutes depending on your oats.

While the oats are cooking, slice your peaches. In a skillet, heat avocado oil on medium heat and sauté the peach slices for about 4 minutes or until they’re softened and golden brown.

Once the oats are perfectly cooked, stir in the date syrup, cinnamon, and vanilla extract. Mix well until all flavors are combined, and the oatmeal is creamy.

Just before serving, gently fold in the heavy coconut cream or vegan cream cheese to elevate the creaminess of the oatmeal.

Spoon the oatmeal into bowls, topping each with the sautéed peaches. Drizzle with peanut butter caramel or any nut butter of your choice if desired.