Peachy Oatmeal Food

PEACH BAKED OATMEAL

Steps:

• Prep oven: Preheat oven to 375°F.
• Measure peaches: Measure out 1 cup of chopped peaches and 1 cup of sliced peaches.
• Mix: Add oats, almond milk, cinnamon, vanilla, almond extract, 1 cup chopped peaches, maple syrup, coconut oil and sea salt in a large bowl.
• Pour: Pour into a square baking dish sprayed with non-stick spray and top with remaining sliced peaches.
• Bake:Bake for 45-50 minutes.
• Cool: Remove baked oatmeal from the oven and let sit for 5 minutes to cool. Add a portion into a bowl and top with almond milk. before serving.
• For storage: store in the refrigerator in an airtight container for up to 4 days.
• To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

PEACHY OATMEAL

Steps:

• Stir peaches, water, milk, oats, brown sugar, cinnamon, and salt together in a microwave-safe bowl.
• Cook in microwave on High, stirring every 60 seconds, until the oats are softened, about 3 minutes. Stir one final time before serving.

OATMEAL CRISP PEACHES

Steps:

• Preheat the oven to 400˚ F. Butter a 9-by-13-inch baking dish. Stir together the oats, flour, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in the melted butter until the mixture resembles a coarse crumble.
• Gently press the oat mixture onto the cut sides of each peach.
• Arrange the peaches in the baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool 15 minutes. Serve with ice cream and a drizzle of dulce de leche.

PEACHY OAT SMOOTHIE

Steps:

• Stir the oats and water together in a small bowl and let sit for 5 minutes.
• Put the oat mixture, peaches, ice cubes, yogurt, honey and cinnamon into a blender. Blend on high until very smooth. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and garnish with a peach wedge.

SLOW COOKER PEACHES AND CREAM STEEL-CUT OATMEAL

Steps:

• Place water, oats, milk, butter, brown sugar, vanilla extract, cinnamon, and salt into an oven-safe bowl. Place the bowl into the bottom of a slow cooker. Fill the slow cooker with water up to the water level in the oatmeal bowl. Cover the slow cooker.
• Cook on Low until oats are tender, 6 to 8 hours.
• Stir in peaches with their juices. Cover and continue to cook on Low until warmed, about 30 minutes. Serve.

PEACH OATMEAL

Steps:

• Cut up peach slices into small pieces.
• In a bowl add oats, water, and peaches with juice.
• Microwave in 500watt microwave for 2 minutes, stir, microwave for another 2 minutes, stir, then microwave in 1 minute intervals until cooked. In a 1200watt microwave, microwave for 30 seconds, stir, microwave for another 30 seconds, stir, and then continue microwaving in 30 second intervals until cooked.
• Once cooked, add cinnamon, butterscotch extract, and sweetener.
• NOTE: This serving seems small since it is only 1/4 cup of oats, but with the addition of peaches, it is quite filling, especially when served with a glass of milk; Feel free however, to increase one serving size to double this amount for a very hearty breakfast.

PEACHY BREAKFAST MUG CAKE

Steps:

• Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture.
• Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done.
• Top with the yogurt and a drizzle of honey.

JUST PEACHY FREEZER OATMEAL CUPS

Steps:

• Lightly grease a 12-cup muffin tin with nonstick cooking spray.
• Combine evaporated milk and salt in a large pot over medium-high heat and bring to a rolling boil. Stir in oats, reduce heat to a low simmer, and cook, stirring frequently, until oats are tender and liquid is absorbed, about 15 minutes. Remove from heat and stir in maple syrup, cinnamon, almonds, and peaches. Allow oatmeal to thicken for 5 minutes.
• Divide the oatmeal between the prepared muffin cups. Place muffin pan in the freezer until oatmeal is frozen solid, 8 hours to overnight. Pop out each frozen muffin disk and store in a freezer-safe, quart-sized bag.
• To serve place 1 or 2 frozen oatmeal disks in a bowl. Microwave on high power for 1 1/2 to 3 minutes stirring halfway through, or until oatmeal is hot.

OVERNIGHT PEACH OATMEAL

Steps:

• In a well-greased 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until oats are tender, 7-8 hours. Stir in peaches just before serving., Pressure cooker option: Decrease water to 3 cups. Add to a 6-qt. electric pressure cooker coated with cooking spray. Stir in oats, soy milk, brown sugar, salt and vanilla. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally. Stir in peaches just before serving. Oatmeal will thicken upon standing. If desired, top with optional toppings.

BAKED PEACH OATMEAL

Steps:

• Whisk together soy milk, vanilla, and eggs until well combined.
• Add quick oats, brown sugar, baking powder, cinnamon, and salt; mix well.
• Stir in margarine and peaches.
• Pour into 8x8-inch baking dish; set at least 3 hours or overnight in refrigerator.
• Place cold dish in cold oven; set oven to 350 degrees and bake for 25 to 30 minutes, or until oatmeal is puffed and golden brown and a toothpick comes out clean.
• Let cool 10 minutes before serving.
• Serve in individual bowls with enough vanilla soy milk to moisten but not to make it mushy!