Photograph by Ashley McLaughlin
This is one of my favorite summer breakfast recipes from Power Plates, but until last week I had no plans of sharing it on the blog. Then I made it, promptly polished the leftovers as a week went by, and made it again right away.
Anytime I make a recipe back-to-back like that, it’s a sign that there’s something about it worth sharing. In this case, it’s the opportunity to make the most of juicy, sweet summer peaches, the convenience of a breakfast that tastes like a fresh-baked treat but yields four days of leftovers, and the goodness of whole grains.
Part of my process of preparing for the DI, however gently, is to come up with a list of breakfasts and lunches that are portable but also a pleasure to eat. I made a lot of packed meals for myself as a post-bacc student, but not all of them were as tasty as they were convenient. I don’t kid myself that all of breakfasts and lunches this year will be memorable—if they’re nutritious, filling, and taste OK, that’ll be enough—but I’m hoping that a few of the regular options will be things that I really like to eat.
This oatmeal is something that I really, really like to eat. And I hope you’ll like it, too.
Photograph by Ashley McLaughlin
|Skillet Baked Oatmeal with Summer Stone Fruit||
- 3 tablespoons warm water
- 1 tablespoon ground flaxseed
- 2 1⁄2 cups (225 g) rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 2 1⁄3 cups (630 ml) unsweetened nondairy milk
- 1⁄4 cup (60 ml) maple syrup
- 1 tablespoon coconut oil or neutral vegetable oil
- 5 peaches or nectarines, peeled and cut into 1-inch (2.5-cm) pieces
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1⁄4 cup (25 g) chopped pecans or walnuts (optional)
- Preheat the oven to 350°F (175°C). In a small bowl or measuring cup, whisk together the water and ground flaxseed and set aside to thicken for a few minutes.
- In a large bowl, stir together the oats, baking powder, cinnamon, and salt. In small bowl, whisk together the nondairy milk, maple syrup, and flaxseed mixture. Add to the oat mixture and stir until well combined.
- Heat the oil in a 10-or 12-inch (25- or 30-cm) cast-iron skillet over medium heat. Add the peaches and let them sizzle and cook for 1 minute. Sprinkle with 2 tablespoons of the sugar and the vanilla. Cook, stirring occasionally, for about 4 minutes, until the fruit is soft and just beginning to brown. Pour the oat mixture over the fruit, then stir gently until the fruit is evenly distributed.
- Bake for 20 minutes, then sprinkle the remaining 1 tablespoon sugar and the nuts over the top. Bake for about 10 minutes longer, until the fruit is bubbling in places and the surface is firm to the touch. Let cool for 5 to 10 minutes before serving.
If you want to serve the bake as a brunch option in a bigger get together with friends, you can count on it to make 6 small-ish servings. For me, as breakfast, it makes 4-5, depending on whether I serve it with fresh fruit or gobble it up on its own. (Both good options, if you ask me.)
Enjoy the scent of peaches sizzling in your skillet. I’ll be looping back again later this week.
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