Peach Oatmeal (GF, Vegan)
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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.Â
Peach Oatmeal
- Yield: 4-5 adults 1x
Description
I recommend storing any leftover oatmeal and peach topping separately. Leftover steel-cut oats will last up to 1 week in the refrigerator, though the topping will deteriorate within 1-2 days.
Ingredients
For the oatmeal:
- 1c steel-cut oats, uncooked
- 3 1/2c water
- pinch salt
- 1/4 tsp almond extract
For the peach topping:
- 6–8 peaches
- 2 Tbsp brown sugar
For serving:
- almond or dairy milk
- pure maple syrup
Instructions
For the oatmeal:
- 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.
For the peach topping:
- 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:
- 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!
Notes
Variations:
1. Omit almond extract and add a pinch of cinnamon to the cooked oats.
2. Top with sliced almonds
3. *For a gluten-free version, be sure to use certified gluten-free oats.
I was NEVER a gal to eat hot cereal and especially not oatmeal cereal! …Until the heavens opened and your steel oats were introduced to my breakfast. Peaches + steel cut oats = happiness
I love adding fresh fruit to my oatmeal! Yum!
I tried steel cut oats for the first time last month and I fell in love! I scoop 1/3 oats plus 2/3 skim milk and let it sit overnight so I just have to microwave it for 2 minutes and add couple chopped dates, toasted almonds…and a few dark chocolate chips 😉
BRILLIANT! I’m so trying this!
I throw fresh peaches on my oatmeal every morning – it’s SO delicious without all the added sugar. This topping looks tasty!
Yum! I’m still sticking with my used dried apricots in my porridge, but maybe it’s time to take advantage of the fresh fruit!