Tuesday, November 23, 2010

Life’s a Peach


Remember over the summer when I worked my butt off peeling and cubing those local peaches? Well…let’s just say, all that watching Glee work is paying off! :)

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Say hello to my brand new favorite breakfast. I’m calling it “Life’s a Peach” gluten free oats.

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In the delicious mix: 1/3 cup water, 1/3 cup skim milk, 1/3 cup gluten free rolled oats (Bob’s Red Mill), 1/2 tbsp. chia powder, and 1/2 cup frozen cubed local peaches cooked and then grade B maple syrup drizzled on top with a sliver of REAL butter

Oh baby.

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It’s all about those peaches.

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I add them in to the pot at the beginning, so as the oats cook they thaw. Once the oats are bubbling, I start WHIPPING those babies in to submission (just like with bananas). They become so soft and so sweet, they practically melt in your mouth. The syrup is key, but brown sugar would be great. I’ve had the bowl with and without the butter, and it’s great both ways.

Best part? This bowl keeps me full for at least 4 hours!

One more day till’ Turkey Day, and I know one thing- I’m thankful for local peaches! :)


Anonymous said...

Hey Marlow,

I have been reading your posts and I am so thankful for all the recipes. My sister's boyfriend has Celiac Disease and I was always so upset because I couldn't find recipes...tasty recipes...to make for him. It was also upsetting because I love to cook and I felt stuck. Also, do you have any pointers on how to handle cross-contamination. We have little ones running around and I am always nervous with all the gluten foods laying around.

Paije said...

Ahh I froze a ton of peaches this summer too and they have been just sitting in my freezer! I am out of bananas so you just saved me a trip to the grocery store in my pjs :) THANK YOU!!