Aug
10

“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!

Coconut Peach Oatmeal

“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!

Coconut Peach Oatmeal

the Chattavore's Coconut Peach Oatmeal
Author: 
 
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. Pour the oatmeal into a bowl and add the peaches, nuts, and coconut. Add a drizzle of maple syrup for sweetness if desired.
Coconut Peach Oatmeal

Credits // Author & Photography: Mary Haymaker from Chattavore

Love

Crista


May
20

OMG, is this REAL?
Chocolate + Hazelnut + Butter. + Banana + Coconut + Oatmeal
Like, seriously? Does it get any more dreamy than that?

Breakfast or Dessert? Or Both?

This combination of ingredients almost never even happened because I originally had peanut butter on my mind.
((peanut butter + oatmeal = tasty))
Quite frankly, I wasn’t very happy to discover that I had run out of peanut butter and had none available for my oatmeal that morning….
but then… I rediscovered the Justin’s Chocolate Hazelnut Butter in my cabinet. I added it to my oatmeal in place of the peanut butter and created this heavenly breakfast (dessert). It was so darn rich that I could only eat half the amount of oatmeal in one sitting than what is typical. Good and worth it.

I used Justins Chocolate Hazelnut Butter but if you don’t have that you could make this oatmeal with hazelnut butter and a few dark chocolate chips. (I don’t think that would suck) 

Chocolate Hazelnut Banana Oatmeal // peace. love. quinoa

Chocolate Hazelnut Banana Oatmeal {vegan}
Author: 
 
Ingredients
  • 1 cup steele cut oats, cooked
  • ¼ cup almond milk
  • 3 tablespoons Chocolate Hazelnut Butter (or hazelnut butter + dark chic chips)
  • 1 tablespoon Earth Balance vegan butter
  • 1 tablespoon agave nectar
  • 1 banana, sliced
  • a pinch or two of dried coconut flakes
Instructions
  1. In a small saucepan, warm the steele cut oats in almond milk over medium heat until the oats have absorbed the milk.
  2. Add the butter, agave nectar, and Chocolate Hazelnut butter to the oats. Stir until combined.
  3. Top with banana and dried coconut flakes and serve immediately.

Chocolate Hazelnut Banana Oatmeal // peace. love. quinoa

 so good.

Love

Crista


Apr
28

Oatmeal in a Jar

While in Nashville, we stumbled upon this adorable little store, Haulin’ Oats that sells organic oatmeal in mason jars, layered with a variety of different ingredients and flavors. When you are ready to eat, you simply add hot water to the oats and voila – breakfast is served. I can totally get down with the concept.

Oatmeal in a Jar

Laura bought 4-5 jars of the oatmeal to take home, fell in love with them. I think I’m going to make a few “jars-of-oatmeal” on my own. It’d be so easy (and fun!) to gather your own ingredients and make these up. 

Oatmeal in a Jar

Here are a few combinations I’d like to try:

1. Chocolate Cherry:
organic oats, dark chocolate chips, dried cherries, brown sugar

2. Fruit & Nut:
organic oats, mixed nuts, dried fruits, brown sugar, shredded coconut 

3. Chocolate Coconut:
organic oats, dark chocolate chips, roasted coconut chips, almonds, brown sugar

4. Cinnamon Raisin:
organic oats, raisins, cinnamon, brown sugar

Love

Crista