I wanted to make this oatmeal during the summer, but it seemed kind of heavy for 100 degree days in D.C. I’m glad that I saved it until now.
For most of us, peaches aren’t in season. But I found that thawing out some frozen ones (the organic ones taste the best) works well. Maybe you’re really on top of things and froze some fresh ones over the summer in preparation for a peach lull. Unfortunately, I wasn’t.
My favorite part about this oatmeal is the maple syrup. You can mix some straight into the oats, but I also drizzled some on top afterward. A dollop of yogurt adds some tang and the walnuts and chia seeds give the bowl more crunch. I like a mix of textures and flavors in my breakfast bowl.
Here’s a song to get you started on your maple/peach/oatmeal journey. It’s also good for Monday mornings when you don’t want to get out of bed.
Maple Walnut Oatmeal with Peaches (from me, to you) (serves 2)
1/2 cup steel cut oats
2 cups almond milk
pinch of sea salt
1/3 cup maple syrup, plus more for topping
1 cup frozen peaches, thawed and chopped
2 tbsp nonfat Greek yogurt, divided
2 tsp chia seeds, divided
1/2 cup chopped walnuts
Combine the steel cut oats and almond milk in a medium saucepan and bring to a boil. Once the mixture is boiling, bring it down to a simmer and cook uncovered for 25 minutes. Mix the oats occasionally to make sure that none stick to the bottom of the pan.
Once the oats are done cooking, mix in the sea salt and maple syrup. Top with the peaches, Greek yogurt, chia seeds and walnuts. Enjoy!