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.
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.