I mentioned the other day that my bullet blender which I use to make breakfast smoothies had died. I had a couple of peaches that normally I would have thrown into a smoothie but since that option is temporarily unavailable, I thought I’d give this peach oatmeal a try. As I was perusing recipes, I came across theoatmealartist. Not someone who makes pictures out of oatmeal, but rather a girl who turns oatmeal into her flavor canvas and I was inspired.
Peaches are pitted fruits so you can’t just slice through the middle of them. As you slide your knife into the peach, about a third of the way down you’ll meet the hard seed. Drag your knife all the way around the pit. Then just like how we cut the zucchini yesterday, turn the fruit 90 degrees and make the same type of cut.
You now have 4 pieces that will easily pull away from the pit and then chop each slice into small bite-sized pieces.
Bring water (or milk) to a boil and add chopped peaches and 1/2 cup of steel cut oats. Cook over medium heat for fifteen minutes, stirring occasionally.
While you are leisurely stirring, I wanted to tell you about an article in the New Yorker from last week about a new study by Peter Gibson. Who is Peter Gibson you may ask (as did I), well it turns out he is the author of a study done in 2011 that was upheld by those cheer-leading the gluten-free craze. Gibson tested his hypothesis again and found people blindly given a completely gluten-free diet still presented with the same “gluten intolerance” symptoms.1 One of the great things about science is that it invites scrutiny and requires repetition. This new study does not mean you have to go back to gluten, nor should it give anyone a reason to chastise people who eat gluten-free by choice or necessity. Celiac disease is a real, although rare, genetic condition that causes the body’s immune system to attack itself when gluten is ingested. Only about 1 percent of the U.S. population has celiac disease2 and I am grateful I don’t have it but it does run in my immediate family. If you feel better not eating gluten, by all means skip the dinner rolls and don’t feel the least bit guilty about it! I feel better when I cut back on my sugar intake and more days than not choose to go without it. But this study should also remind us that like all science, nutrition science is ever-changing and being mindful of how your body feels should play a bigger part in what you eat than the latest fad. A lot of people don’t feel good eating the “Standard American Diet” of food wrapped in plastic and from a box, even if they don’t have an immune response to it. Pizza piled high with six kinds of cheese and four greasy meats isn’t healthy just because it’s on a gluten-free crust. Ok off my soapbox now and back to this yummy (and gluten-free) breakfast!
Right here is the secret ingredient in this oatmeal: crystallized ginger. It’s one of those splurge spices but adds such a great flavor! If you don’t have any, that’s ok, the oatmeal will still taste great with the vanilla, allspice, and cloves.
After the oatmeal and peaches have cooked for fifteen minutes, stir in vanilla, minced crystallized ginger, allspice, cloves and a pinch of salt. Stir and continue cooking until oatmeal reaches desired consistency, about 5 to 10 minutes more. Serve immediately and store leftovers for easy reheating in the microwave or oven tomorrow.
Below is your printable version of the recipe with nutrition information included.
- 2 cups water (or milk)
- ½ cup steel cut oats
- 2 peaches
- 1 tsp vanilla extract
- ½ teaspoon allspice
- ½ teaspoon cloves
- 1 tablespoon minced crystallized ginger
- pinch of salt
- Add water (or milk) to a large pot and place over medium heat.
- While liquid comes to a boil, dice peaches as small as possible.
- Add oats and diced peaches to pot. Cook over medium heat, stirring every few minutes.
- After 15 minutes, add vanilla, allspice, cloves, crystallized ginger and salt. Stir and continue cooking until oatmeal reaches desired consistency, about 5-10 minutes more.
- Serve immediately.
inspired by Apple Pie Steel Cut Oatmeal at theoatmealartist.
Joy is the simplest form of gratitude.
-Karl Barth, Swiss theologian
Read the full text study for free at the Gastroenterology Journal ↩
For an in-depth look at celiac disease, check out the National Foundation for Celiac Awareness ↩