Chef's Notes
Suggested adult serving: 2 cups
Store any leftover oats in an airtight container in the refrigerator for up to 3 days.
NOTES
Unflavored Plant Milk: Plant milk is the term we use to describe the plant-based milk of your choice. Rice, oat, hemp, almond, and soy milk are all varieties of plant milk. Look for unsweetened, unflavored plant milks.
Millet: Feel free to substitute quinoa if you are having a tough time finding millet.
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).
Step 1: Make Oats
- 24 fl oz unflavored plant milk (≈3 cups)
- 1 1⁄2 cups rolled oats
- 3 peaches chopped (divided) (≈3 cups)
- 3⁄4 teaspoon ground ginger
- 1⁄3 teaspoon ground cinnamon
- 2 dashes sea salt
- 3 tablespoons millet (optional)
- 1 1⁄2 tablespoons pure maple syrup (optional)
In a saucepan over high heat, bring plant milk to a boil.
Stir in oats, half the peaches, ground ginger, cinnamon, and sea salt. Return to a boil; reduce heat to medium-low and simmer, stirring occasionally, uncovered, for 5 minutes. Remove from heat. Cover and let stand for 2 minutes.
Top oats with remaining peaches and millet. Drizzle with maple syrup, if desired.