Recipe from Caitlin Shoemaker of From My Bowl
Tested (and adapted a bit) in Alice’s Kitchen
Makes 3 servings
When it’s just too hot to cook and the peaches are especially lovely and perfectly ripe, make this easy and luscious breakfast to cool you off.
2 ripe peaches, pitted and chopped into bite-sized pieces, divided
2 cups non-dairy milk (I used soy milk.)
1 Tablespoon grade A maple syrup, plus more to taste
1 teaspoon vanilla extract
¼ teaspoon cinnamon
Pinch of flakey sea salt
1½ cups old-fashioned rolled oats, gluten-free, if necessary
½ cup quick cooking oats
2 Tablespoons chia seeds
¼ cup non-dairy yogurt (I used Cocojune coconut yogurt.)
Instructions
Prep: Quarter one peach and finely dice the other. Add the quartered peach to a high-speed blender along with the milk, maple syrup, vanilla, cinnamon, and salt. Blend on high for 45-60 seconds, until the peaches are finely blended into the milk.
Mix: Add the oats, chia seeds, and yogurt to a large bowl. Pour the peach milk into the bowl, then stir until everything is combined. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid.
Store: transfer the oats to 2-3 jars or other containers. Add the diced peaches on top of each jar of oats. Cover and store in the fridge for at least 4 hours, preferably overnight.
In the morning, remove the top from the jar and stir in the peaches. Add more milk to the mix if you like it more loose.
These will keep in the fridge for up to 5 days.
Prep: Quarter one peach and finely dice the other. Add the quartered peach to a high-speed blender along with the milk, maple syrup, vanilla, cinnamon, and salt. Blend on high for 45-60 seconds, until the peaches are finely blended into the milk.
Mix: Add the oats, chia seeds, and yogurt to a large bowl. Pour the peach milk into the bowl, then stir until everything is combined. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid.
Store: transfer the oats to 2-3 jars or other containers. Add the diced peaches on top of each jar of oats. Cover and store in the fridge for at least 4 hours, preferably overnight.
In the morning, remove the top from the jar and stir in the peaches. Add more milk to the mix if you like it more loose.
These will keep in the fridge for up to 5 days.
