the Chattavore’s Coconut Peach Oatmeal recipe – a guest post – peace. love. quinoa

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!

“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!

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the Chattavore’s Coconut Peach Oatmeal

Author: peace. love. quinoa

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.

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Credits // Author & Photography: Mary Haymaker from Chattavore