Back in January I posted those lovely Loaded Oats for the New Year and declared that I was going to attempt to share more real food and less desserts. Yeah, that lasted about a week. In an attempt to get back to real food I bring you a second porridge recipe for the second month of the year. It’s only pretending a little bit to be dessert.
The stone fruit this summer has been lovely and this treat was inspired by peach crumble and peach pie and peach cake, then all wrapped up in oats and goodness making it perfectly acceptable for breakfast.
The trick to this is cooking the oats along with the peaches so it gets extra creamy and delicious. I used yellow peaches, obviously, but white ones would be brilliant and nectarines would work a treat as well. The crumbly bits on top are entirely optional but add an extra little special touch.
Peach Pie Porridge
1 ripe organic peach
1/4 c rolled oats
1/2 t ginger
1/4 t cinnamon
1/2 c water
2 T rolled oats
2 T chopped almonds
1/2 t ginger
1 – 2 t coconut oil
1 t chia seeds
tiny pinch sea salt
1 t honey [optional]
Cut peach in half and remove stone. Place half of the peach in a small saucepan with the water. Bring to a simmer for a minute, flipping once, then remove and carefully peel off skin – it should slide right off.
Return peeled peach half to pan and mash into water with a fork. Add oats and spices then simmer for 2 minutes. Remove from heat. Roughly dice other half of peach and stir through oats, leaving a bit to put on top if you wish.
Sprinkle with topping and serve with natural yogurt or another dairy free alternative.
Toast extra oats and chopped nuts in a small fry pan for 5 minutes – tossing or stiring regularly.
Stir in oil – starting with 1 tsp and adding more if necessary – and chia seeds. Stir in honey if using.
Let cool and serve with porridge.