Alright, I’m taking full advantage of the local produce, here in Southern Ontario. We have amazing peaches during the summer months and I’m using them today to make this caramelized peach oatmeal. Typically, I don’t eat oatmeal very often, but when I do, it needs to be topped with nuts, fruit and maple syrup. Otherwise, I won’t eat it.

So today, I bring to you, my Caramelized Peach and Pecan Oatmeal. Creamy, spiced oatmeal with soft, tender peaches and sticky maple pecans. YUM.

Let’s talk oatmeal. Because I don’t drink cow’s milk, I always make my oatmeal with plant-based milk. You can check out my Homemade Cashew milk, here. This is a really great milk choice for this recipe as it is creamy and flavoured with vanilla. Otherwise, you can use almond milk, soy, oat, or even water. Whatever you have on hand!

The best part of this recipe would have to be the toppings. Peaches and pecans are a match made in heaven. I have even seen whiskey with these two flavours infused…YUM. The peaches become soft and fork-tender when cooked down with maple syrup, some lemon juice and a pinch of salt. You could easily just eat these themselves.

Pecans are delicious naturally, but when coated in the sticky syrup, they are even better. Not to mention all of the benefits you get from eating pecans – good fats, tons of fibre, magnesium, iron and protein. Tree nuts are a vegans dream food.

Finally, I always like to top my oatmeal off with (yet another) drizzle of pure Canadian maple syrup and a pinch of cinnamon.

This one’s for you, oatmeal lovers!

Caramelized Peach and Pecan Oatmeal

Serving size: 1

Prep time: 2 minutes

Cook time: 5-8 minutes

Ingredients:

• 2/3 cup plant-based milk (check out my homemade cashew milk, here)
• 3/4 tsp cinnamon, divided
• 1/4 tsp nutmeg, divided
• salt
• 1/3 cup rolled oats
• 1 peach, sliced into wedges
• 1 tbsp lemon juice
• 2 tbsp maple syrup
• 1 tbsp butter or oil of choice
• 1/4 cup raw pecans

Instructions:

1. Add milk, 1/2 tsp cinnamon, pinch of nutmeg and a pinch of salt to a small pot over medium high heat. Bring to a boil and add the oats. Stir, bring back up to a boil and then reduce heat to a simmer. Cook for 4-5 minutes, or until oats have absorbed most of the liquid and mixture has thickened.
2. To a small bowl, toss the peach slices with the lemon juice, a pinch of salt, the remaining 1/4 tsp cinnamon, a pinch of nutmeg and the maple syrup.
3. Add the butter or oil to a medium pan (or cast iron skillet) over medium-high heat. When butter is hot, add in the peach slices. Cook for 3 minutes and then add the pecans. Finish cooking when the slices are fork-tender, stirring occasionally, another 2-4 minutes.
4. Scoop oatmeal into a bowl and top with the caramelized peaches and pecans. Top with extra maple syrup and a dash of cinnamon if desired.

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