Dry-toasted oats give this peach dessert shake a nutty cereal note without nuts or cookie crumbs. Cooling the oats before the short final blend helps keep the ice cream cold.
By Mixpert KitchenReviewed for clear measures, practical steps, and nutrition consistency.Our recipe standard
Ready in22 minMakes1 servingCalories · estimated per serving331Total sugar · estimated per serving32g
Non-alcoholic
Step by step
Make it like a pro.
About 8 minutes hands-on, 4 minutes dry toasting and about 10 minutes cooling.
01
Put the dry oats in a small dry skillet over medium-low heat. Stir for 3–4 minutes until fragrant and lightly golden; do not add oil or butter.
02
Spread all the oats on a plate and cool completely, about 10 minutes. Meanwhile wash, pit and weigh the peach flesh.
03
Blend the peach and cold milk until smooth. Add the cooled toasted oats, cinnamon and ice cream; pulse just until pourable. Serve the full batch without extra oat topping.
A brief dry toast develops a cereal aroma before the oats enter the shake. The whole oat portion remains in the drink; no butter or oil is used.
Can I add the oats while they are still hot?+
Cool them first. Hot oats warm the milk and melt the ice cream, giving a thinner shake than the intended cold dessert.
Is this toasted oat peach shake the same as an oatmeal smoothie?+
It uses vanilla ice cream as a dessert base and dry-toasts a smaller oat portion for flavor. The existing oatmeal smoothie has a different ingredient balance and purpose.
Non-alcoholic
