When I first started canning a few years ago, I spent several long hot afternoons in the kitchen putting up peaches in light syrup. And then we didn't eat them. The texture was off and they might as well have come in a can from the grocery store.
So last summer I blanched, peeled, and quartered a bushel of local peaches for the freezer. They lasted all winter, going in smoothies and cobblers. I'm down to my last quart bag and recently they've been going into batches of oatmeal as I attempt to ready the freezer for another season of food storage.
It's my new favorite breakfast for taking along to work, inspired by a not so tasty bowl I ate in the work cafeteria last week.
This does need to be cooked on the stove, but it doesn't take very long, and makes enough to eat a serving for breakfast all week long. I portion mine out into small glass Pyrex bowls and then reheat in the microwave at work. If you need to feed a larger crowd, just double the recipe. I'd imagine this recipe would also lend itself well to strawberries or blackberries, or any other fresh or frozen seasonal fruit that needs to be used up. This recipe is also refined sugar and dairy free, if you use gluten free oats, it will be gluten free as well!
peaches and cream oatmeal
1 1/4 cups rolled oats or scotch oats
1 cup of water (add more if consistency is too thick)
1 cup of full fat coconut milk, shaken well to distribute the cream
2 tbsp maple syrup or raw honey
1 tbsp coconut oil (optional)
1/2 tsp vanilla extract
2 cups frozen peaches, thawed just enough to slice into bite size chunks
Heat a medium sauce pan over medium heat on the stove. Add oats and stir for a minute to toast. Add water, coconut milk, maple syrup, optional coconut oil, and vanilla extract. Stir until oats are cooked through and liquid has thickened, this step takes 5-10 minutes. (Scotch oats take longer to cook than rolled, but they have a nuttier flavor.) Add the diced peaches and stir another few minutes until they are warmed through. Enjoy!