Add milk, water, oats, sweetener, vanilla, cinnamon, and salt to a medium/large heavy-bottomed pot.

Bring to a boil then cook for 10 minutes, stirring frequently (to prevent burning at the bottom of the pot) until oats are soft and almost all the milk has been absorbed.

While the oatmeal is cooking, prepare the peaches: peal the peaches and remove the stone. Mix about 1/3 of the peaches in a blender until smooth, cut 1/3 of the peaches into chunks, and slice the remaining 1/3 of the peaches (to put on top of your oatmeal, alternatively, you could just chop all your peaches).

When the oatmeal is done, add the coconut oil, peach puree and chopped peaches to the oatmeal, stir to combine (I don´t bring this again to a boil to preserve freshness of the peaches, but I do bring it to a boil if I plan to serve it the next day).

Pour your oatmeal into bowls and top with the remaining sliced peaches and toasted flaked almonds.

Enjoy!