Fresh ripe peaches are cooked with steel cut oats and dried cranberries until everything is soft and tender, then topped with a bit of brown sugar or honey and a pat of butter. The peaches are cooked just long enough to soften without falling apart and the flavor reminds me of Southern Peach Cobbler. I have a weakness for peaches; whether they are raw, baked, grilled, simmered, blended or otherwise cooked. I have just one more peach recipe to share on Monday and then I'll bid farewell to my favorite fruit until next year.
After making Apple Cinnamon Oatmeal last month, I knew that I'd be trying something similar with peaches very soon. I've made this oatmeal numerous times now and I love it every bit as much as the apple variety. I might not be able to enjoy stove-top oatmeal without warm fruit cooked into it ever again.
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Yield: 3-4 servings
1 cup quick cooking steel cut oats *
3 cups water
2 medium peaches, diced small (reserve a few thin slices for garnish if desired)
1/2 cup cranberries
1/4 cup sliced almonds (reserve a few for garnish if desired)
1/4 teaspoon salt
Brown sugar or honey
* if you don't have quick cooking steel cut oats, use 1 2/3 cups old fashioned rolled oats
In a medium size saucepan, combine the oats, water, peaches, cranberries and salt. Bring to a boil and then immediately reduce to medium low and simmer for five minutes, stirring occasionally. Scoop into serving bowls and top each bowl with 1-2 teaspoons of brown sugar or honey and a teaspoon of butter. Garnish with extra peaches and almonds. Enjoy!
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