I’ve hit that point in the winter when the freezer digging begins. I’m about out of tomatoes and chicken stock and making mental notes to myself to freeze more during this coming summer for next year.
In the process I also end up uncovering a few things I had forgotten about. For example, this weekend I found a couple white peaches I bought last July from a local orchard. Instead of letting them go bad before I could use them up, I peeled, chopped and froze them thinking I’d add them to a pie or other dessert this winter.
When I found them the first thing I thought of was baked oatmeal. I’ve been seeing it all over blogs lately, but have yet to make it myself. I thought the peach would make a nice variation to the apple, cinnamon and maple varieties I’ve come across.
I used a recent recipe I found on Two Peas and Their Pod, and adjusted it so that I could use my peaches and my favorite varieties of cane sugar. I cut the liquid back a bit to account for the peaches, but I may have cut it back a little too much. My baked oatmeal came out almost like a cross between an oatmeal bread and cookie. However, this morning when I poured about 3 tablespoons of milk over it before heating it up in the microwave, it was perfect. Hearty and filling.
It’s only slightly sweet so I paired it up with just a dollop of my homemade peach jam. Maple syrup would work well, too. Then, as with most of my breakfasts, it had to be topped with some chopped walnuts.
I’m now a huge fan of baked oatmeal! It’s perfect to have on hand for busy mornings.
2 peaches peeled, pitted and chopped (defrosted if frozen)
1/8 cup water
1/8 cup Demerara sugar
3 cups rolled oats
¼ cup mascavo sugar (or any evaporated cane sugar)
1 tsp baking powder
¼ tsp salt