During the summer, I feel like singing “It’s the Most Wonderful Time of the Year” and dancing with my shopping cart every time I’m in the produce section. Everything is just so fresh and delicious! Michael opened our refrigerator this week after I’d finished my shopping and said “wow, it smells so good in there!”
It’s true my friends. Which is why I try to find every excuse to eat that produce in big quantities.
This brings us to breakfast.
If you’ve read the blog for a while now, you’ll know I’m a breakfast person, through and through. On weekends, I love making something a little special, and while oatmeal may not sound very special, it really is when you take the time to make steel-cut oats and top them with fresh peaches.
This recipe is simple and generous with the peach topping. We got about 4 generous servings out of this recipe, but you could easily get 5-6 if you’re feeding small children. Steel-cut oats keep very well in the refrigerator up to 1 week, though the peach topping will deteriorate in 1-2 days. I stored the leftover topping and oatmeal separate so that I could reheat the oats and then add the cool peaches on top. Do what you will, but know that you’ll want to make this again!
p.s. if you’re not an oatmeal person, this peach topping is also great over Greek yogurt with a drizzle of maple syrup and a sprinkle of granola.
- 1c steel-cut oats, uncooked
- 3½c water
- pinch salt
- ¼ tsp almond extract
- 6-8 peaches
- 2 Tbsp brown sugar
- almond or dairy milk
- pure maple syrup
- Add water to a large saucepan and bring to a boil. Add oats and pinch of salt and reduce heat to a simmer. Simmer 25-30 minutes, or until the liquid is absorbed and oats are tender. Remove from heat and stir in almond extract.
- While the oats are cooking, bring a large saucepan of water to a boil. Add peaches, 2-3 at a time and blanch 1-2 minutes. Using a slotted spoon, transfer peaches to a bowl of cold or ice water. When the peaches have cooled somewhat, the skins should slip off easily. Remove skins and pits, and dice peaches. Repeat with remaining peaches. In a medium bowl, toss peaches with brown sugar and stir to coat.
- To serve, divide the oatmeal among bowls and top generously with peach topping. Drizzle lightly with maple syrup and a bit of milk. Stir together and enjoy!