Peachy Licious Oatmeal Recipes

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PEACHY OATMEAL



Peachy Oatmeal image

Bring the taste of peach crisp to your morning bowl of cereal!

Provided by Marcie

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 8m

Yield 1

Number Of Ingredients 7

½ (15 ounce) can sliced peaches, drained
½ cup water
½ cup milk
½ cup quick-cooking oats
2 tablespoons packed brown sugar
¼ teaspoon ground cinnamon, or more to taste
1 pinch salt

Steps:

  • Stir peaches, water, milk, oats, brown sugar, cinnamon, and salt together in a microwave-safe bowl.
  • Cook in microwave on High, stirring every 60 seconds, until the oats are softened, about 3 minutes. Stir one final time before serving.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 84.5 g, Cholesterol 9.8 mg, Fat 5.1 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 72.1 mg, Sugar 54 g

LIGHTLY TOASTED OVERNIGHT STEEL-CUT OATMEAL WITH HONEY-ROASTED APRICOTS AND PISTACHIOS



Lightly Toasted Overnight Steel-Cut Oatmeal with Honey-Roasted Apricots and Pistachios image

Provided by Bobby Flay

Categories     main-dish

Time 9h10m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups steel-cut Irish oats
1/4 teaspoon fine sea salt
8 ripe but still firm apricots, pitted and quartered
1/2 cup apricot nectar
1/4 cup clover honey
4 whole cloves
2 cinnamon sticks
1 cup warm milk
3/4 cup shelled pistachios, toasted and chopped
Rose water, for drizzling, optional

Steps:

  • Preheat the oven to 300 degrees F.
  • Spread the oats on a baking sheet in an even layer and bake, stirring occasionally, until lightly toasted, about 15 minutes.
  • In a large pot, bring 8 cups of water and the sea salt to a boil. Stir in the toasted oatmeal and cook for 1 minute. Cover the pot tightly and cool to room temperature. Refrigerate at least 8 hours or overnight.
  • The next morning, preheat the oven to 350 degrees F.
  • Put the apricot quarters in a medium glass roasting pan and bake until slightly softened, about 10 minutes.
  • While the apricots roast, combine the apricot nectar, honey, cloves and cinnamon sticks in a medium skillet and bring to a simmer over medium heat. Add the baked apricots and any pan juices and cook, stirring occasionally, until the apricots are well caramelized and the liquid is syrupy, about 5 minutes.
  • Return the chilled oatmeal to the stove and cook over low heat until heated through. Stir in the warm milk and cook until incorporated.
  • Spoon the oatmeal into bowls, top with some of the apricots with syrup and sprinkle with pistachios. Drizzle with rose water if desired.

OATMEAL CRISP PEACHES



Oatmeal Crisp Peaches image

Inspired by classic streusel topped baked apples, this recipe swaps the apples for ripe juicy peaches and is a great make-ahead recipe. Simply prep the peaches, make the crisp topping and assemble. Refrigerate and bake just before you're ready to serve.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 12 oatmeal crisp peaches

Number Of Ingredients 10

1 stick unsalted butter, melted, plus more for the pan
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 peaches (about 1 1/2 pounds), halved and pitted
Ice cream, for serving
Dulce de leche, for serving

Steps:

  • Preheat the oven to 400˚ F. Butter a 9-by-13-inch baking dish. Stir together the oats, flour, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in the melted butter until the mixture resembles a coarse crumble.
  • Gently press the oat mixture onto the cut sides of each peach.
  • Arrange the peaches in the baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool 15 minutes. Serve with ice cream and a drizzle of dulce de leche.

JUST PEACHY FREEZER OATMEAL CUPS



Just Peachy Freezer Oatmeal Cups image

This is a versatile recipe which can be modified to suit your preferences. Frozen oatmeal can be transported from freezer to bowl for a hearty morning breakfast! I prefer using evaporated milk for extra creaminess, but you can use regular milk or a mixture of water and milk.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 8h35m

Yield 6

Number Of Ingredients 8

cooking spray
4 cups evaporated milk
¼ teaspoon salt
1 cup rolled oats
1 tablespoon maple syrup
½ teaspoon ground cinnamon
⅓ cup slivered almonds, roasted
½ cup chopped peaches

Steps:

  • Lightly grease a 12-cup muffin tin with nonstick cooking spray.
  • Combine evaporated milk and salt in a large pot over medium-high heat and bring to a rolling boil. Stir in oats, reduce heat to a low simmer, and cook, stirring frequently, until oats are tender and liquid is absorbed, about 15 minutes. Remove from heat and stir in maple syrup, cinnamon, almonds, and peaches. Allow oatmeal to thicken for 5 minutes.
  • Divide the oatmeal between the prepared muffin cups. Place muffin pan in the freezer until oatmeal is frozen solid, 8 hours to overnight. Pop out each frozen muffin disk and store in a freezer-safe, quart-sized bag.
  • To serve place 1 or 2 frozen oatmeal disks in a bowl. Microwave on high power for 1 1/2 to 3 minutes stirring halfway through, or until oatmeal is hot.

Nutrition Facts : Calories 325 calories, Carbohydrate 30.2 g, Cholesterol 48.7 mg, Fat 16.7 g, Fiber 2 g, Protein 14.5 g, SaturatedFat 8.1 g, Sodium 277.2 mg, Sugar 19.9 g

OVERNIGHT PEACH OATMEAL



Overnight Peach Oatmeal image

Hearty oatmeal combined with bright, sweet peaches make this slow-cooker recipe a perfect breakfast or brunch. This is an excellent make-ahead meal for busy mornings. -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 7h10m

Yield 6 servings.

Number Of Ingredients 8

4 cups water
1 cup steel-cut oats
1 cup vanilla soy milk or vanilla almond milk
3 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon vanilla or almond extract
2 medium peaches, sliced or 3 cups frozen unsweetened sliced peaches, thawed
Optional toppings: Sliced almonds, brown sugar, cinnamon and additional peaches

Steps:

  • In a well-greased 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until oats are tender, 7-8 hours. Stir in peaches just before serving., Pressure cooker option: Decrease water to 3 cups. Add to a 6-qt. electric pressure cooker coated with cooking spray. Stir in oats, soy milk, brown sugar, salt and vanilla. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally. Stir in peaches just before serving. Oatmeal will thicken upon standing. If desired, top with optional toppings.

Nutrition Facts : Calories 163 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

PEACHY-LICIOUS OATMEAL



Peachy-Licious Oatmeal image

This quick brekky is easily adaptable, using different types of juice and chopped fruit (I just love experimenting with oatmeal!!). I think the banana is important though. Enjoy!

Provided by White Rose Child

Categories     Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 5

1/2 cup quick oats
2/3 cup peach juice (from canned peaches) or 2/3 cup your choice fruit juice (try a combination of peach&pineapple, peach&apple cider, etc.)
1/2 small banana, well-ripened
1 teaspoon honey (optional) or 1 teaspoon agave nectar (optional)
1/2 peach, finely chopped (I use a canned one, or try chopped mango, etc.)

Steps:

  • Heat the juice to a simmer in a small saucepan. Stir in the oats, and let it cook for 2-4 minutes to thicken up. Add a little water if needed.
  • Meanwhile, mash the banana in a bowl till very smooth.
  • When the oats are ready, remove from heat and add the banana, chopped fruit and sweetener (or leave that to drizzle on at the end). Stir together and let the saucepan sit covered for 2-3 minutes to let the fruitiness blend. Then dig in!

Nutrition Facts : Calories 309.3, Fat 2.9, SaturatedFat 0.5, Sodium 13.8, Carbohydrate 66.5, Fiber 7, Sugar 10.9, Protein 7.9

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