While organizing my recipes the other day, I realized that I have very few breakfast offerings on the blog. And by very few I mean one. Now it’s not that French Toast Casserole can’t basically hold up the breakfast category all on its own but for the sake of variety I’ve got something equally delicious, and infinitely more nutritious for you. My Spiced Peach Pecan Oatmeal is creamy, hearty, and packed with toasty pecans and bright, sweet peaches. It’s a great way to start your day and easy too, so don’t be afraid to make this on a weekday before a busy day at work. Peach Pecan Oatmeal can also be easily adapted for overnight oats if you prefer your oats chilled or just ready and waiting for you in the fridge as you run out the door.
Oatmeal has come a long way over the years from it’s humble beginnings as newspaper paste. When I was growing up in the 80’s it was glorified junk food. I remember begging my Mom to buy me the Oatmeal Swirlers which were individual servings of flavored oatmeal with packs of jam you could use to draw designs into your oatmeal. Instead of drawing the suggested tic-tac-toe game in my oatmeal, I would swipe the packs of jam and just eat those on their own, leaving the oatmeal to sit in our pantry for months. My mother was not pleased.
Fortunately oatmeal is now a healthy and delicious breakfast option and is an incredible carrier for some amazing flavor combinations. Peaches and cream was always my favorite oatmeal flavor so I’ve taken bright, juicy peaches and combined them with toasty pecans and a cinnamon/nutmeg spice blend for a hearty but not heavy bowl of yumminess.
One thing I’m sort of particular about is cooking oatmeal in something other than water. This recipe uses milk, but using a milk substitute like coconut or almond milk would work really well too. Water will definitely get your oats cooked but milk adds not only a wonderful creaminess to your oats, but also a nice depth of flavor as well. If you typically use water, I urge you to try out milk instead and let me know if your oats aren’t taken to a new level of deliciousness.
- 3½ cups milk
- pinch of salt
- 2½ cups rolled oats
- 1T cinnamon
- ¼ t nutmeg
- 2 large peaches, chopped
- 4 T brown sugar, light or dark, plus more to taste
- ½ cup chopped pecans for garnish; if desired
- Preheat oven to 350 degrees
- Spread pecans in a single layer on a baking pan and allow to bake in the oven until toasted, stirring frequently
- Nuts will be toasted in about 6-8 minutes but should be watched carefully to prevent burning
- In a large saucepan, bring the milk and salt to a boil over medium-high heat
- Stir in the oats, nutmeg, and cinnamon and allow to cook about 4-5 minutes
- Add peaches and brown sugar and stir to combine.
- Serve immediately with toasted pecans sprinkled on top
- Toast nuts as directed above
- Combine milk, salt, oats, cinnamon, nutmeg, peaches, and brown sugar in a bowl
- Allow mixture to chill in the fridge for at least 6 hours or until ready to eat
- Top cold oats with toasted pecans and enjoy
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