Summer Fridays! Steel Cut Oats w/ Peaches & Cashew Cream / by Lindsey | Dolly and Oatmeal


these breakfast oats are a reminder of my time spent in LA last summer with my brother, his fiancΓ©, and my husband.  we stayed in my brother's apartment in downtown near one of cafe gratitude's locations (aka my favorite restaurant on earth). every morning frank and i would head down there for some breakfast.  i would either get the granola or their steel cut oats, and frank would try some funky thing that i would never go for (like this savory french toast with tempeh chorizo!).  the oats became an instant favorite.  they had a creamy yet al dente consistency, they were mixed with stewed peaches, and topped with a mildly sweet cashew cream.  when i went back for another visit a couple months ago all i wanted was their oats and those stewed peaches! to my (somewhat) dismay, they were serving the oatmeal with seasonal pears instead of summer peaches. womp, womp.

so, i decided to make my own variation of peachy oats and share it here on this summer friday!   i think i far surpassed any expectation i had with this recipe.  i thought nothing would come close those LA oats.  turns out i was wrong (or maybe it's been too long since i had the original).  i've been eating bowls and bowls of this stuff each morning and cannot get enough!  it's a really adaptable recipe if you want to include another fruit other than peaches - nectarines, apricots, cherries, etc.!  and the cream is way delish.  it's sweet, but not overly so, and has bit of a bite thanks to some lemon juice and vinegar. 

wishing you a bright & beautiful weekend! xo.



steel cut oats w/ peaches & cashew cream | v & gf

| makes 3-4 servings |

  • 1 cup raw cashews, soaked overnight, rinsed, and drained
  • 1/2-3/4 filtered water, plus more for soaking
  • 2 tablespoons maple syrup
  • 3 teaspoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • fine sea salt
  • 1 cup steel cut oats
  • 1 tablespoon extra virgin coconut oil
  • 1 1/2 tablespoons maple syrup
  • 3 ripe but firm peaches, cut into 1-inch chunks

method

  1. make the cashew cream.  place the cashews, 1/2 cup of water, maple syrup, lemon juice, 1 teaspoon vanilla extract , vinegar, and a pinch of salt into a high-speed blender (preferably a vitamix).  blend on high for about 1-2 minutes, scraping down the sides of the container and adding more water as needed to get a smooth, fluid consistency.  taste and adjust, adding more syrup or salt. place in a lidded jar and set aside.
  2. make the oats.  cook the oats according the instructions on the back of your package. (i like adding a pinch or two of salt to the water.)
  3. while the oats are cooking, make the peaches.  heat a sautΓ© pan over medium-low heat.  once the pan is hot, add the oil and maple syrup and give it a swirl.  add the peaches and 1 teaspoon vanilla extract, use a rubber spatula to gently toss everything together.  let the peaches cook, stirring every couple of minutes, until they are soft but not falling apart; about 7-10 minutes.
  4. serve with peaches and a good drizzle of cashew cream.  leftovers can be stored in a lidded container in the refrigerator for up to 1 week.

enjoy!


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