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Peaches and Cream Oatmeal with Granola and Honey

By Lily Wokin



Steel Cut Peaches and Cream Oatmeal will turn any morning routine into a satisfying meal. While the oats simmer in a small skillet, I like to prepare the peaches and toss in a few cubes for a natural sweetener. Before serving, I sprinkle the oats with a bit of cinnamon, granola and then drizzle it with some local honey. This hearty breakfast will quickly become a fall favorite!


Prep Time

5 mins while oats are cooking

Cook Time

30 minutes

Total Time

30 minutes

Servings

2


Ingredients

{ALL INGREDIENTS CAN BE PURCHASED AT ALL MORTON WILLIAMS OR SHIPT FOR DELIVERY}

  • 1 cup steel cut oats- I like to use Quaker Steel Cut Oats.

  • 2.5 cups of water

  • 1.5 peaches, cubed into 1 inch squares

  • 1/2 peach, sliced into wedges

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon kosher salt

  • 1/4 cup whole milk, half-and-half, or cream

  • 1 teaspoon local honey for drizzling

  • 1/4 cup of Nature’s Path Organic Pumpkin Seed and Flax Granola



Instructions

  1. In a non-stick skillet heat up 2 cups of water until it starts to boil

  2. Stir in the steel cut oats on LOW, cover the skillet for 25 minutes.

  3. Stir occasionally and add water as needed.

  4. Mix in the cubed peaches while the oats continue to cook.

  5. Turn off the heat and combine the whole milk, half-and-half, or cream, cinnamon and salt.

  6. Top the oats with granola and honey before serving.

  7. Garnish with the sliced peach wedges.

While steel cut oats are very delicious and have that nice bite that other oats tend not to offer, it’s undeniably a slow process. I have cut down on the cooking time by making them in a non-stick skillet. This creates more surface area allowing the oats to cook quicker without compromising the texture. This recipe makes a hearty serving for 2 people but leftovers do reheat very easily in a skillet with a little bit of milk or water.


Want to try the vegan version?

This recipe can be made vegan easily by substituting the cow’s milk for a non-dairy alternative. I prefer using cashew milk in oatmeal because it gives a creamier texture than for instance almond or soymilk. Using real maple syrup in place of the local honey creates a beautiful aroma surely to make a morning person out of anyone!


Pro Tip:

I find it very helpful to occasionally stir the oats while they cook to avoid clumping or burning. Water will begin to evaporate so just add more as needed. Once the oats start to have a creamier consistency, add in the cubed peaches and let them soften to give off their sweetness. Adding the peaches too early will create a mushy result.





Lily Wokin is a New York-based recipe and lifestyle blogger. Her background in professional food and commercial photography is reflected through her images as she has a distinctive talent for enhancing the beauty found in her subjects. Lily also volunteers as the NYC Chapter Leader for the VHL Alliance; a  non-profit dedicated to brain tumor awareness and cancer research.  She is a frequent contributor for Morton Williams.

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