The coziest transition oat bowl from summer to fall, for when the mornings are cloudy but the sweet summer peaches are still in season. My favorite way to make oats is simmered on the stove and topped with both warm fruit and cold fruit––the best of both worlds.
Cozying up with oats is a move the entire year and this bowl with the warm white peaches and the cold ones was the perfect transition from summer to fall. Oats are my favorite breakfast because they take five minutes to make, can be jazzed up with a million topping combos, and give me the energy to take on the day.
This bowl also features Barhi dates, the fresh version of everyone’s favorite dry fruit! A bit less sweet and very crunchy on the outside. I first had them in India last summer, but my dad found them in an Indian grocery store here a few week ago. They’re grown in California and are best around now, so be on the look out at your local store or farmer’s market.
Stovetop Oats with Peaches and Barhi Dates
Ingredients
- ½ cup rolled oats
- ½ cup almond milk
- ½ cup water
- 1 tsp flaxseed meal
- 1 tsp chia seeds
- pinch of cinnamon
- pinch of sea salt
- dash of vanilla extract
- pinch of coconut sugar optional
- 1/2 tsp extra virgin coconut oil
- 1 peach
- 1 tbsp peanut butter
- blueberries
- 1 tsp hemp seeds
- Barhi dates
Instructions
- Combine rolled oats, almond milk, water, flaxseed meal, and chia seeds in a small saucepan.
- Heat saucepan over medium-high heat until oats first start to bubble. Then turn heat to low and cook until desired texture, which was around 3-4 minutes for me.
- For the peaches, heat coconut oil in a small saucepan over medium heat. Add peaches, a pinch of cinnamon, and flip after 3-4 minutes.
- Top oats with warm peaches, cold peaches, blueberries, peanut butter, hemp seeds, and Barhi dates if you're lucky enough to have them on hand!
