Summer is right around the corner and I’ve been thoroughly enjoying the teasers already. A few 80+ days already, watching my daughter splish-splash in her new water table out back, and peaches in the supermarket. That last one is always a good sign!

I’m already dreaming of picking some fresh, local ones later this summer and whipping up a peach cobbler. With a thick, warm biscuit crust atop bubbling sweet peaches, what’s not to love?

In the meantime, I’m happy to slurp down this frozen cool and creamy treat. And so is my toddler – this seems to be her favorite smoothie yet! Could it be the oatmeal blended right in? For me, it brings up that unmistakable baked dessert taste; for her, it might just remind her of breakfast she knows and love. My little peanut actually sucked down a whole serving two afternoons in a row – huge, for her. Of course she didn’t eat much dinner later on. But I didn’t care much. She definitely got her fill of high fiber and healthy fats from the oats, almond butter and almond milk.

Speaking of almond milk, we go through a ton of it considering we are not a strictly dairy free household. The hubby and I have been loving it for years. It just has more… flavor. And is so much better in smoothies and protein shakes. While we can tolerate dairy ok, we just prefer other foods as the bulk of our diets. Just a little food for thought. Nondairy milk for all, I say. Give it a try.

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Peach Cobbler Smoothie

Yield: 2 servings

Prep Time: 5 minutes

Total Time: 5 minutes

Dessert in a glass, for breakfast or snack! Cooked oats make this smoothie deliciously reminiscent of its namesake baked good.


1 ½ cups frozen peaches
½ cup cooked steal cut oats (tip: I keep a batch of cooked oats in my fridge for adding to smoothies, or mixing with fruit or yogurt for my toddler)
1 container Pacific Foods Almond Original 8 oz non-dairy beverage
¼ teaspoon cinnamon
1 tablespoon raw creamy almond butter
1 tablespoon ground chia seeds
2 dates


Combine all ingredients in a blender. Begin processing on low speed to break up the fruit, gradually increasing to high. Blend for 30-60 seconds on high, until smooth and creamy. Pour into two glasses and enjoy.

Cara Lyons,

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This post is sponsored by Pacific Foods. I was provided with samples and compensation to create the recipe in honor of National Non-Dairy Month. Please visit their recipe page and Pinterest board for additional dairy-free inspiration.