Peach Rosemary Oatmeal

I’m desperately trying to enjoy as many peaches as possible this August. I just adore that flavor and allllll that delicious juice. And considering my never-ending obsession with rosemary, it just seemed like the perfect experiment.

My hypothesis was correct: peaches + rosemary = happiness.

What you’ll need:

• 3/4 cup milk of choice, water, or peach juice (I used the Ceres brand)*
• 1/4 cup quick cook steel cut oats*
• 1 ripe yellow peach, pitted and diced (peeling optional)
• 1/2 tsp vanilla extract
• splash of lemon juice
• 1 tsp minced fresh rosemary
• pinch of salt

How to make it:

1. Bring milk (I use 1/2 c peach juice and 1/4 c almond milk) to a boil, add oats, and reduce heat to medium. (If you’d like to add flax or chia seeds, do so now.)
2. Add most of your diced peach to the oatmeal and reserve a few pieces for topping. Stir occasionally.
3. Once more of the liquid has absorbed in the oatmeal, add vanilla extract, lemon juice, minced rosemary, and salt. Stir.
4. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, remaining diced peach, and any other additional toppings (nuts, dried fruit, berries, etc.).

Just an FYI:

I have often been frustrated by how peaches don’t retain their flavor as well as I’d like them to in oatmeal. I’ve solved that problem a bit by cooking the oats in a mixture of almond milk and peach juice (I use Ceres). It enhances the peach flavor!

Another similar solution would be to use two peaches (or a peach and a half) and puree one of them, which would essentially make a juice. It would likely taste better and fresher than a bottled juice from the store anyway.

*ahem* And when you’re done making this recipe, you can use up the rest of your rosemary making this UH-MAY-ZING Rosemary Chocolate Chip Oatmeal OR this Rosemary Brownie Batter Oatmeal. (Do it do it do it do it do it do it!!)