Peaches & Cream Steel Cut Oat Bowl (with Honey and Pistachios)

Happy Friday! Today I'm sharing a breakfast recipe...and it has nothing to do with eggs? Strange, considering eggs seem to be all I've been talking about lately. On days I'm not immediately starving when I wake up or running 5+ miles, I tend to stick to sweet and transportable breakfasts. In the warmer months, it's more often than not a PB&J smoothie. But when there is fresh, local fruit in my kitchen, I tend to lean towards parfaits or a variation of these steel cut oat bowls!

The list of ingredients is simple and seasonal:

Perfectly ripened South Carolina peaches

Cool plain Greek yogurt

Warm, creamy steel cut oats

A drip of coconut oil

A dash of cinnamon

A touch of honey

Crunchy, chopped pistachios or pecans

This is shockingly similar to my overnight strawberries and cream steel cut oats, but just enough different that I'm comfortable posting it ;)

So long as I have the time---about 20 minutes---I've been making steel cut oats per Kate's directions (originally from America's Test Kitchen) and I'm in love with the result: ultra creamy and fragrant oats with a bit of chewiness. The overnight method could still be used for this bowl. Lately, though, I've been a bit more impulsive with my meals so fresh cooked oats is where I end up. The main difference between the two preparations (besides the "overnight" thing) is toasting the oats with coconut oil or butter before bringing the mixture to boil.

I'm a pretty interactive eater. I don't shovel...I savor. I like to pile a little bite of everything onto my spoon or fork for each bite. Hmm, kind of weird? I know. But that's why I especially love parfaits and oat bowls! I cut off a piece of peach with my spoon, followed by some yogurt and finally I scoop up the oats with some nuts along the way. You've got the fruity, creamy, chewy, crunchy.

Although I'd really prefer not to talk about other seasons right now, I want to throw it out there that this bowl can absolutely be adapted for each season. Earlier this week, I did a combo of peaches and blackberries because I'd bought some of the plumpest blackberries ever at the farmers' market. Fall could be apples, strawberries for spring...I haven't quite figured out what winter would be. Maybe something with a ton of citrus, or dare I consider a savory option?!

Ohhhh, I'm still praying that summer weather and produce continues through January. With schools starting back up, it feels like we're on the cusp of fall and I'm not ready for summer to be over! This weekend is Garland's last before 3L year starts up, and it just so happens to be his birthday...Is it bad that his birthday makes me a bit sad? We always seem to celebrate it like a farewell party to summer. And it turns out rain may end up foiling our river tubing plans. Lucky for me, so long as there's friends and beer, he'll be a happy camper.

Peaches & Cream Steel Cut Oat Bowl

Servings: 4

1 tablespoon coconut oil or butter
1 cup steel cut oatmeal
4 cups water (or 3 cups water + 1 cup milk)
2-3 cups plain Greek yogurt
2 peaches, washed
4 teaspoons honey, divided
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
Shredded coconut, pistachios, pecans, etc. for serving

• In a saucepan, melt coconut oil over medium heat. Pour in oats and stir to coat with oil. Cook, stirring frequently for 1-2 minutes, or until oats smell toasty and barely brown. Add in water, turn up heat to medium-high and bring to a boil. Once boiling, return heat to medium-low and cook for about 20 minutes (stir occasionally). 
• During this time, slice the peaches and toss with 2 teaspoons of honey. Let them sit and become juicy on the countertop for 5-15 minutes.
• Once oats are creamy and most of the water has been absorbed, add in 2 teaspoons honey, cinnamon and vanilla. Remove from heat and allow to cool for 5-10 minutes.
• Spoon warm oats, yogurt and peaches into serving bowls and top with extra honey and other toppings of choice. You can also layer them in mason jars for a parfait-effect.