“Hey guys! I’m Mary and I write Chattavore, a food blog based in Chattanooga, Tennessee (which I happen to think is pretty much the best city on earth)! I’m not vegan, but I’m kind of a vegan wannabe. I love to eat at vegan restaurants (I think not cooking with animal products forces more creativity from the chef) and cooking vegan recipes, so I was pretty excited when Crista asked me to guest post here on peace. love. quinoa.!
“I work for my local school system (I used to be a teacher, but now I’m a behavior analyst), so to me summer means four things: (1) summer break (WOO!); (2) strawberries (okay, that’s really more spring here in the South, but that means summer is coming so WOO!); (3) tomatoes(!); and (4) peaches. PEACHES!
“I honestly don’t remember caring too much for peaches when I was a kid. I know my mom bought fresh peaches when I was a kid but most of my peach-eating memories involved canned peaches, usually eaten with cottage cheese. My only vivid memory of a fresh peach was when my grandmother’s friend gave me a peach to bring home (maybe she had a tree? I don’t remember why she gave me a peach!). I held that peach in my hands the whole twenty-minute drive to my grandparents’ house; by the time we got there, the peach fuzz had made my hands itch like crazy.
“Fast-forward to adulthood…I have gotten over my itchy hands and commenced a torrid, seasonal love affair with perfect summer peaches. You know the ones…they just yield when you press on them. You know the skin will give you a fit when you try to peel it off. And when you take a bite, juice goes everywhere. This is the stuff of my dreams, people.
“Peaches and coconut? Gah. Honestly, I am not a big-time eater of oatmeal, but after discovering Megan Gordon’s method of toasting oats from her book Whole Grain Mornings then picking up a trick from America’s Test Kitchen of cooking the oats in a flavorful liquid instead of just water, I have made my peace with oatmeal. Because when its done well-like this coconut peach oatmeal is-oatmeal can be divine. So, peel a juicy peach and crack open a can of coconut milk…and make this coconut peach oatmeal!
- 2 teaspoons coconut oil
- ½ cup old-fashioned oats
- ½ cup canned coconut milk
- ½ cup water
- pinch salt
- 1 large peach, peeled and coarsely chopped
- 2 tablespoons toasted nuts (I used walnuts, but I think macadamia nuts would be delicious here!)
- 2 tablespoons dried coconut
- maple syrup (optional)
- Melt the coconut oil in a 10-inch skillet over medium heat. Add the oats and cook, stirring constantly, until lightly browned and fragrant, about five minutes.
- Stir in the coconut milk, water, and salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and cook, stirring frequently, until the liquid has been absorbed and the oatmeal has thickened.
- Pour the oatmeal into a bowl and add the peaches, nuts, and coconut. Add a drizzle of maple syrup for sweetness if desired.
Credits // Author & Photography: Mary Haymaker from Chattavore