Recipes

July 2016 Issue




Peaches and Cream Oatmeal

This easy breakfast is the perfect source of fiber and packed with sweetness for the optimum morning nourishment.

1 c steel-cut oats

Pinch salt
3 c water
1⁄2 c milk or non-dairy milk
2 diced peaches
2 tsp lemon zest
1 tsp cinnamon
1⁄2 tsp nutmeg
1 tsp vanilla extract
Optional
1⁄4 c chopped almonds or pecans
1⁄4 c shredded coconut
1 Tbsp maple syrup

Directions:

1. Bring oats, salt, and water to a simmer in a medium saucepan; remove from heat and let soak overnight.

2. In the morning, stir in milk, peaches, lemon zest, cinnamon, nutmeg, and vanilla. Warm over medium-low heat. Serve with nuts, coconut, and maple syrup, if desired.

Matthew Kadey

Makes 4 servings

Nutrition Information Per Serving: 263 calories, 11 g protein, 40 g carbohydrate, 8 g sugar, 8 g fat, 1 g saturated fat, 7 g fiber, 24 mg sodium.