Peaches and “Cream” Steel Cut Oats (B)

June 16, 2006 at 11:37 am (breakfast, B_minus (2 stars, okay), Grains, Mom’s recipes, Quick weeknight recipe, Soymilk, Spring recipes, Summer recipes)


My mom made this for me when I went home for a visit this summer. What a delicious way to start the morning! It tastes like peaches and cream oatmeal. She also made a similar breakfast but with strawberries…. I preferred the peaches. Besides, peaches are more Austin-y. Outside Austin, in the Texas Hill Country, are thousands of peach trees. When I moved to Pittsburgh I was surprised to find peaches at the local farmer’s markets, but apparently there are quite a few peach orchards in Chambersburg, not far from Pittsburgh.

Serves 4.

1 cup steel cut oats
3 cups water
1/4 tsp. salt (about 3 large pinches)
4 peaches (or nectarines)
6 teaspoons of sugar (about 4 heaping spoonfuls)
1/2 cup unsweetened soymilk (sweetened is okay too, just use slightly less sugar)

Bring the oats, salt, and water to a boil, then turn down to a low simmer. After 5 minutes, cover (watch it at this point to make sure it doesn’t boil over). Cook for about 25 minutes. Watch carefully for the first five minutes to make sure it doesn’t go over. Stir occasionally. In the last five minutes add a Tbs. of water if it’s sticking.

Distribute the oats among four bowls, and add one chopped peach to each bowl, along with 2 Tbs. of soymilk and 1 heaping tsp. of sugar. Mix and serve hot.

Rating: B

My Notes

This is delicious, and deserves a better rating, except the instructions for cooking the oatmeal are still not quite right. Also, I’d like to try it with no added sugar and see what I think, since it’s a little high on sugar for breakfast.

For those of you who complain I don’t have time to make oatmeal in the morning, make 4 servings on the weekend. Steel cut oats, unlike rolled oats, reheat well in the microwave.

Calories 242
Total Fat 3.6g
Saturated Fat 0g
Cholesterol 0mg
Sodium 170mg
Carbohydrate 45.6g
Dietary Fiber 9.7g
Sugars 16.9g
Protein 7.8g
Vitamin A 9% Vitamin C 12%
Calcium 8% Iron 11%

Percent of calories from: Fat 13%, Protein 13%, Carbs 74%. For me, this is a bit low on fat and protein to be a long-lasting breakfast. Maybe I should add some flax seeds? The addition of 1 Tbs. flax seeds would make it: 23%, 13%, 64%. Maybe two pieces of Lightlife’s smoked tempeh strips? 17%, 17%, 66%. I tried a Tbs. of sliced almonds (21%, 13%, 66%) but wasn’t excited about the combination. Maybe if I had toasted them first, or cooked them with the oats… Any other ideas?

If you use strawberries, this is a nice recipe for late Spring or early summer, when there still might be a few mornings with a bit of a nip in the air. It’s a good recipe for the peak of summer if you use peaches instead.

Update Sept 30, 2009:

I came across this recipe for “quick” steel-cut oats.

  • 1 C steel-cut oats
  • 4 C liquid (water, soy milk, whatever ~ I use unsweetened almond milk)
  • dash salt (optional)
  • 1t vanilla extract (optional)
Combine all ingredients in the cooking pot (or a tupperware container) and soak in the fridge over night. Next day, stir, empty into a saucepan, bring to a boil, and cook about 5 minutes. Then turn off the heat and let the mixture cool, stirring occasionally. Portion out into 4 servings, eat what you want, and refrigerate the next.  Reheat the leftovers in the microwave the following morning.
My notes: I tried this using 1 cup milk, 1 cup soymilk, and 2 cups water. Indeed the oats did cook in only 5 minutes!  However, it took quite a long time for the oats to come to a boil, maybe 15 minutes?  So it was definitely faster, but not superfast.  The oatmeal came out just how I like it, however, and I didn’t burn it.  I’d use this method again.

5 Comments

  1. carolyn said,

    Thank you for posting this. I’m going to make it without the sugar–I use agave nectar after the oatmeal has cooked, to taste; and also I’m going to use lite coconut milk instead of soy; and let’s see, no peaches–too expensive and hard to get year-round, so I’m thinking of adding two medjool dates. I’m not going to toast them–heat releases some stuff and kills others; I’ll let this remain as close to natural as I can make it–the oats, that is, because I’m adding extras. For those who haven’t tried agave nectar, it is very sweet, thinner but on par with honey for taste, and it isn’t being taken from the lovely bees but from the equally lovely though perhaps not sentient cactus.

  2. AllMenus.com Blog » Blog Archive » Blogging From the Kitchen said,

    […] Peaches and Cream Steel-Cut Oats at From the Kitchen of a Captious Vegetarian […]

  3. Clare said,

    I have been making this but I don’t add any sugar. The soymilk I use already contains cane sugar. Towards the end of cooking the oats I throw in some goji berries and raisins. The divide the lot into four bowls for refigerating and I have breakfast made for the whole week. When serving for brekkie I microwave for 1 min, add soy milk and fresh peaches. Mmmmm! To this week’s batch I was sprinkle some LSA for extra nutrition and blueberries because they are in season.

  4. Clare said,

    I have been making this but I don’t add any sugar. The soymilk I use already contains cane sugar. Towards the end of cooking the oats I throw in some goji berries and raisins. Then divide the lot into four bowls for refigerating and I have breakfast made for the whole week. When serving for brekkie I microwave for 1 min, add soy milk and fresh peaches. Mmmmm! To this week’s batch I was sprinkle some LSA for extra nutrition and blueberries because they are in season.

  5. Carrie said,

    This version sounds delicious! Mmmm…peaches, I’ll save that for this summer when they’re fresh. For now, we’re adding blueberries, using hemp milk, and maple syrup (grade b) – lots of great mineral-ly goodness in maple syrup!!
    Thanks for the recipe!

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