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
Scale
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.