I love the rough texture and nuttiness of steelcut oats. Here, they're coaxed into submission with butter, maple syrup, milk, and a bit of walnut oil. When peaches aren't at their prime, the compote can be made with frozen fruit. —Rivka
cups fresh peaches, peeled, sliced, and halved, or 2 cups frozen peach slices
splash white wine or lemon juice
In This Recipe
For the oatmeal:
In a small pot, bring water and salt to a boil. Add oats, stir to incorporate, and turn heat down to low. Let oatmeal simmer, stirring regularly, for about 25 minutes, until water is absorbed and remaining liquid is thick, as with grits or polenta.
While oatmeal is cooking, make peach compote.
For the peach compote:
Combine all ingredients in a small saute pan. Simmer over medium heat until liquid is reduced and syrupy, about 10-15 minutes.
Serve oatmeal in deep, comfort-food bowls, with a drizzle of cream and peach compote.
I'm a healthcare consultant by day, food blogger by night, and I make a mean veggie chili. I'm eat a mostly-vegetarian diet, but have a soft spot for meat, especially braised short ribs. And this profile wouldn't be complete without an admission that I absolutely am addicted to cookies and chocolate. Finally, I love the idea of food52 and can't wait to share and read my and others' favorite recipes!