Okay, let’s talk about turning your favorite childhood breakfast into a creamy frozen treat. I recently messed around with my Ninja Creami and accidentally created this stupid-easy dessert that tastes like summer vacation. Imagine those peaches-and-cream oatmeal packets… but cold, creamy, and spoonable.
Here’s why this works:
- Uses pantry staples you probably have right now
- Tastes fancy but requires zero cooking skills
- Healthier than ice cream (but you’d never guess)
What You’ll Need
Makes 1 pint (2-3 servings)
The Base:
- 2 packets Quaker peaches & cream oatmeal (trust me – generic brands get weirdly artificial)
- 8 oz hot tap water (not boiling – think “bathwater warm”)
- ⅓ cup vanilla yogurt (I used full-fat, but Greek yogurt works too)
- 4 oz milk (dairy or oat milk both rock here)
The Good Stuff:
- ¼ cup canned peaches, chopped (save the juice!)
- Optional: 1 tsp vanilla bean paste (makes it taste $$$)
Let’s Do This
1. Oatmeal Prep (5 minutes)
Mix oatmeal and water in a bowl. Let sit 10 minutes until it looks like glue. Cool completely – I stick mine in the freezer for 5 minutes while prepping other ingredients.
2. Blend It Up
Dump cooled oatmeal, yogurt, and milk into a blender. Blitz until smooth like a latte. Watch for oatmeal clumps – they turn into icy bits later!
3. Freeze Your Patience
Pour into Creami pint, leaving ½” space. Freeze FLAT for 24 hours. Pro tip: Wipe the rim clean – frozen gunk jams the lid.
4. The Magic Button
After freezing:
- Melt the ice dome on top with a hot water bag
- Scrape flat with a butter knife
- Press “Lite Ice Cream”
Uh-oh, it’s crumbly?
- Dig a hole in the center
- Add 1 tbsp peach juice
- Re-spin on “Ice Cream”
5. Mix-In Moment
Stir in peaches using 2-3 “Mix-In” pulses. Don’t overdo it – chunky bits are the best part!
Tips From My Kitchen Fails
- Too icy? Add extra yogurt next time
- Gritty texture? You didn’t blend the oatmeal enough
- Serving idea: Crush oatmeal cookies on top for crunch
Swaps & Ideas
- Vegan: Coconut yogurt + almond milk
- Fancy version: Swap peaches for grilled pineapple
- Meal prep: Make 3-4 pints on Sunday
Final Thought:
This recipe’s forgiving. My first batch looked like snow cone mush – a quick re-spin fixed it. Now I’m addicted to Creami-ing everything… last week’s leftover coffee became amazing froyo!
PrintNinja Creami Peaches and Cream Oatmeal Frozen Yogurt
A Ninja Creami hack that turns breakfast nostalgia into a creamy, no-guilt dessert.
Why This Works
- 5-minute prep, 2-ingredient base
- Tastes like melted oatmeal cookies + peach jam
- Secret trick: oatmeal paste = ultra-creamy texture
- Prep Time: 10 Minutes
- Total Time: 24 hours 10 minutes (Including Freezing Time)
- Yield: 2–3 1x
- Category: Dessert
- Cuisine: American
Ingredients
(1 Ninja Creami pint)Base:
- 2 packets Quaker peaches & cream oatmeal
- 8 oz hot tap water
- ⅓ cup vanilla yogurt (full-fat or Greek)
- 4 oz milk (dairy or oat)
Mix-In:
- ¼ cup diced canned peaches (drained, juice saved)
Cheat Code:
- 1 tsp vanilla bean paste (optional but fancy)
Instructions
- Oatmeal Paste
Mix oatmeal + hot water. Let sit 10 mins until gluey. Cool completely (freezer 5 mins speeds this up). - Blend
Combine cooled oatmeal, yogurt, and milk in blender. Blend until smoother than a latte. - Freeze Flat
Pour into Creami pint, leave ½” space. Freeze 24 hrs (no cheating!). - Spin
Melt ice dome with hot water bag. Run “Lite Ice Cream” cycle. - Fix Crumbles
If sandy, dig center well + add 1 tbsp peach juice. Re-spin on “Ice Cream.” - Add Peaches
Fold in diced peaches using 2–3 “Mix-In” pulses.
Notes
Serving Ideas:
- Top with crumbled oatmeal cookies
- Layer with granola for breakfast parfaits
Pro Tips:
- Gritty texture? Blend oatmeal longer next time
- Too icy? Add extra yogurt to base
Storage:
- Keep frozen up to 2 weeks
- Re-spin leftovers directly from freezer
This recipe survives kitchen fails – my first batch looked like snow cone sludge! 🥄
