Here in Tennessee, we enjoy tree-ripened peaches from farmers markets all the way into October. Plus, we’re close enough to enjoy Georgia peaches late in the growing season, too. They make a sweet addition to breakfast. And they inspired my choice for a late-summer dish that could transition right into fall and winter.
I started with the basic directions for cooking Bob’s Red Mill Steel Cut Oats on the stovetop. This “World Champion Oatmeal” is worth the few minutes of wait. I tried for the first time Bob’s Coconut Sugar that is as decadent as it sounds, “…made from the nectar of coconut palm tree blossoms.” The first time around I sprinkled it on top. The next time, I added the sugar to the hot oatmeal on the stovetop, for a warm, maple-like flavor.
The must-have ingredient for this oatmeal was Stonyfield Organic 100% Grassfed Yogurt in vanilla. It’s pure goodness, with its own unique flavor.
The finishing touch was the ripe peaches, sliced up and added. I tried them fresh and cool on top for a summery feel, while the next time I added them to the hot oatmeal to warm up on the stovetop.
More oats or more yogurt? Depends on my mood…how about you? Once the peaches are gone, I’ll be adding apples and pears, or maybe frozen berries.
How to make this more kid-friendly on a busy morning? Spoon it into a to-go mug if they eat breakfast on the way to school!