Okay, take a second to drool over this:
Delicious? Yep, I thought so, too (and I actually ATE it, so I can guarantee it’s delicious). But before I tell you how to make it, I have to share some news with you…
I generally don’t share too much of my personal life on here, except for occasional “gosh, I’m so exhausted from teaching this week” or “student teaching is fun” or “I didn’t have time to post any new recipes the past few days because I’ve been so busy grading.” But this news is pretty big. Like, move-across-the-country big.
That’s right. I’m moving to New Jersey. I know, I know: it doesn’t exactly have the best reputation. Think of the garbage that represents the state on TV (Real Housewives of NJ, Jersey Shore, etc.). Sadly, those shows represent the glamorous side of NJ, making it a far from realistic show. In reality, much of this state is troubled with poverty. Their high schools also have a 17% drop-out rate. One public school in Newark had a 10% passing rate in the state exam (as in, 90% of their students failed).
Yes, this is the world I am going to. I will be tutoring SIXTY HOURS A WEEK in a tiny charter school that aims to improve the futures of a couple hundred students. I will tutor them, mentor them, and motivate them to dream big and work hard. I will experience things I’ve never experienced before, and I’ll see what education looks like when it’s NOT in a comfy, new, fancy building in South Dakota, filled with children from affluent families.
I am very nervous. Not about moving across the country and not knowing anyone, but about entering such an intense and demanding program for a year. I know I can do it, even if it means I shed a few tears (every single night), but it’s still an intimidating thing to willingly walk in to. However, my parents are FAR more worried about it than I am.
Plus, if I always avoided things that I was afraid of, I never would have gone to college. I never would have become a teacher (because I was so afraid of student teaching–ha!). I never would have done SO MANY things that ended up being some of the best parts of my life! Thus, I’m doing this, and I am so excited to “meet” the new-and-improved Lauren at the end of this experience. Will I be worn out? Yes. But will I be awesome? Oh, yeah. 🙂
And let’s not forget: I’M FINALLY GETTING OUT OF THE MIDWEST! (But that’s not why I’m doing this, mom; I promise.)
So anyway…PEACH PIE OATMEAL.
Considering this is basically Peach Cobbler Baked Oatmeal, except on the stove, I struggled over what to name it, but I ultimately went the pie route to help differentiate the two recipes. It tastes very similar to the baked version…but because it’s easier and takes less time than baking, I prefer this version. Like, holy salchow, it’s delicious (did you know I’m an avid figure skating fan?).
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 yellow peach
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of ground nutmeg
- scant 1/8 tsp blackstrap molasses
- pinch of salt
How to make it:
- Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now. I recommend flax.)
- Slice up peach into the pot. (You can peel it first if you want to; I don't.)
- Once more of the liquid has absorbed, add vanilla extract, cinnamon, nutmeg, molasses, and a pinch of salt. Stir.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).