Peaches and Cream {Soaked!} Oatmeal

I didn’t always like oatmeal.  I wasn’t crazy about the texture.  There wasn’t enough variety.  And is it really better than cereal when you still can’t identify all the ingredients in those individual instant packages?  Making it from scratch sure wasn’t as easy as pouring a bowl of cereal!

But I set my mind to giving up The Cereal Aisle and eating a Real Food Breakfast.  And, oh my, the recipes I’ve found since?  I am now officially in love with oatmeal.  I’ve learned that I am in charge of my oatmeal! I can make whatever flavor I want.  In whatever consistency I choose!  And in a world where my two-year-old puts all his food in his milk cup at every meal, it sure is nice to be the boss in at least one area of my life.

Here is one of my favorites:

Peaches and Cream {Soaked!} Oatmeal

The sweetness of the peaches and brown sugar, paired with a slight tang from yogurt, surrounded by creamy whole milk and fully broken down oats will fill and warm you right up!

Ingredients:

  • 2 cups
  • rolled oats
  • 1/4 cup lemon juice or kefir
  • 3 cups water
  • 2 cups milk (1 1/2 if using kefir to soak)
  • 1/2 cup vanilla yogurt
  • 1 1/2 cups canned peaches in juice (I use Doles which is in 100% juice)
  • 1 teaspoon vanilla
  • 3 tablespoons brown sugar (Or, be lazy and just put in 1/4 cup (4TBS).)


Method of Preparation

  1. To soak oatmeal, put oats and lemon juice in a 1 quart glass mason jar, fill with water, stir, and soak 12-24 hours. You could also use kefir. This breaks down the oats better.  Of course, you don’t have to soak the oats at all, but it makes it more digestible and much faster cooking in the morning!  Yes, you could use quick oats, but they don’t fill you up nearly as much.  🙂
  2. Drain and rinse oats.  (If using kefir, just lightly drain; don’t rinse away all the mush! That’s good oatmeal going down the drain!  Of course, because of the liquid retention, you’ll want to lessen your milk by 1/2 cup.)  Add oats to a 2 quart saucepan. Add milk and heat til boiling at medium high heat, stirring occasionally. Reduce heat and simmer until oatmeal reaches desired consistency, about 5-10 minutes.
  3. Add yogurt, peaches, vanilla, and brown sugar. I do not cut up my peaches because [have I mentioned?] I am lazy.  They slice easily enough with your spoon as you eat.  Stir and serve.
  4. Leftovers can be refrigerated and reheated the next morning for an even faster breakfast!

 

Do you have any favorite oatmeal “flavors”?

*this post is linked to: Fight Back Friday