Peel and dice the peaches into 1/2-inch pieces, then toss them with lemon juice to prevent browning and brighten the final flavor. Measure out all remaining ingredients—oats, almond milk, water, maple syrup, vanilla, cinnamon, and salt—so everything is ready when you start cooking. I like to prep the peaches first because tossing them with lemon juice early gives the acid time to work its magic.

In a medium pot, combine the oats, almond milk, water, maple syrup, vanilla, cinnamon, and salt. Bring to a boil over medium-high heat, then immediately reduce to medium or medium-low and simmer, stirring occasionally, for about 5-7 minutes until the oats absorb the liquid and the mixture reaches your desired thickness. The oatmeal will continue to thicken slightly as it cools, so don't overcook it.

Stir the diced peaches (with any accumulated lemon juice) into the cooked oatmeal from Step 2, then remove from heat. Pour in the creamer and stir until fully combined. The residual heat will warm the peaches slightly while keeping them tender and fresh-tasting. I find that adding the peaches near the end preserves their texture better than cooking them the whole time.

Pour the oatmeal into a serving bowl and top with toasted pecans. Serve warm and enjoy.