But this one’s simple. Super simple.
The beauty behind a recipe like this is that you can top it with anything. Sure, I kept it basic for the photoshoot, but a humble peach + poppy seed base allows for a multitude of unique toppings. So often I resort to my banana base, but here is another base that is equally adaptive.
Pistachio butter? Do it! Sliced banana? You know I approve that. Kiwifruit? Pomegranate? Sliced mango? Yes to all.
I topped mine with figs, almond butter, and freshly toasted almonds. Simple, simple, simple. But so delicious.
Finally . . . this is awkward, but I could use your help. If you feel inclined, I really need help financing my grad school. Here’s how you can help me…
- [tunes] John Mayer – “Vultures” Live from Los Angeles
- [reads] “Dr. Dre Apologizes to the ‘Women I’ve Hurt'” via the NYTimes
What you'll need:
- 1 yellow peach, quartered and stone removed (peeling optional)
- 1/4 cup milk of choice, or water (I used coconut milk)
- 1/2 tsp vanilla extract (optional)
- 2 tsp chia seeds (optional)
- 1/2 cup rolled oats (I use Country Choice Organic)
- pinch of salt
- 2 tsp (or more) poppy seeds
How to make it:
- Combine peach, milk, extract, and chia seeds in a blender or food processor. Let sit for 5-10 minutes to let the chia seeds soften.
- Process the mixture until evenly blended.
- In a mason jar or container with a lid, mix oats, salt, and poppy seeds. Then, add peach mixture. Stir, or cover with a lid and shake vigorously until evenly mixed.
- Store in the refrigerator overnight or for several hours. In the morning, top as desired. Eat cold or warm up.