Late Summer Oatmeal with Peaches and Mozzarella (Breakfast for One Recipe)
A simple bowl of oatmeal is an energizing and sustaining first meal of the day. Even better, oatmeal is inexpensive and can be crafted in so many ways to keep it interesting and delicious. Try this variation in late Summer when Colorado peaches are in season. Buy yourself some local honey (have you tried the cinnamon whipped honey?! My God.) and top off the warm and spicy bowl of oats with honey, crunchy almonds, cold milk, and those glorious Colorado peaches. Oh, and don't forget the mozzarella pearls! Buy the snack-size mozzarella pearls to pack in your lunch and occasionally throw into a savory-sweet oatmeal like this one. Both the milk and the mozzarella add protein to make this breakfast one that will fuel your brain, satisfy your belly, and nourish your spirit.
Lightly toast a bag of sliced almonds and store in a reusable bag to use throughout the week. Toasted almonds are great to have around because they add a nice finish to so many meals savory and sweet alike. Chicken curry? Throw some toasted almonds on it. Classic Caesar salad? Almonds. Buttered noodles? ALMONDS. A bag of half-crushed snacks in the bottom of your purse? It's gotta be the toasted almonds.
Serving: A filling breakfast for one.
Oats:
1/4 cup old fashioned oats
1/2 cup - 1 cup water
pinch kosher salt
1/4 teaspoon high-quality cinnamon
1/8 teaspoon cardamom (optional)
Microwave oats, water, salt, cinnamon, and cardamom together in a microwave-safe dish for 2 minutes 30 seconds on HIGH.
Topping:
1 fresh Colorado peach, cubed
1 snack package of mozzarella balls (3 mozzarella pearls)
1/4 cup sliced almonds
2 tbsp. high-quality honey
2-8 tbsp. of milk
Top the warm oats with peaches, mozzarella balls, and almonds. Drizzle with honey and splash on your favorite amount of milk. Eat, enjoy, and have yourself a great day.
Variation: This recipe would work well on a toasted slice of wholegrain sourdough, thick whole wheat toast, or even as an open-face Cinnamon raisin bagel.
An original recipe created and tested by Hannah K. Thompson, RDN on 8/27/21
