Peach Pecan Oatmeal

Peach pie for breakfast? How about in oatmeal form with toasted pecans? Sounds like the perfect summer breakfast to me.

Alright folks, I know we just celebrated Labor Day which means many of you are trading in your summer dreams for cozy fall thoughts, but I am still clinging onto the last of the peaches. Hence this oatmeal. While I obviously prefer it with fresh peaches, it could easily be made with frozen (thawed) or canned. That being said, I promise I will start accepting that it’s time to start baking with apples and pumpkin. But for now, enjoy a bowl of this oatmeal with me.

One year ago: Buckeye Shortbread Cookies

Two years ago: Blueberry Kale Smoothie

Three years ago: Peanut Butter Ice Cream with Dark Chocolate Shell

Four years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

Five years ago: Baked Crazy Feta

PEACH PECAN OATMEAL

Serves 4

Ingredients:

1-1/2 cup milk

1-1/2 cup water

1-1/3 cup steel cut oats

1/4 cup packed brown sugar

1 Tbsp unsalted butter

1/2 tsp cinnamon

1 cup diced peaches, plus more for topping

1 cup chopped toasted pecans, plus more for topping

Directions:

1. In a medium saucepan, bring milk and water to a boil. Stir in oats, brown sugar, butter and cinnamon.
2. Cook for 15-20 minutes, or until you reach desired thickness, stirring occasionally.
3. Remove from heat and stir in peaches and pecans. Cover and let stand for a few minutes before serving. Garnish with more peaches and pecans if desired.

Source: Adapted from Strawberry Almond Scottish Oatmeal.