I’m not a breakfast eater. I’ve said it a million times. I just don’t do breakfast. I try, occasionally, to have some at work but it always seems like such a hassle. I mean, I like breakfast, I am just not a morning person. So I generally stick to my coffee and eat around lunch time.
Yes, I know this is awful for me, and I know that I should be eating regularly – you don’t have to tell me, of all people. It’s just never a meal that I really ate, or enjoyed!
But sometimes, I’ll be home with my kids and inspiration will strike, and I will have time to make it come to fruition!
This oatmeal is just that. I felt like I wanted a bowl of creamy, rich, and hearty steel cut oats. And it kind of snowballed from there. The whipped coconut cream isn’t really a breakfast food, but what the hell, it’s healthy, so why not?! The peach compote – oh wow. Peaches and earl grey, they are just a match made in heaven, me thinks.
Just look how the whipped coconut cream melts into the hot oats. It’s heavenly.
Steel Cut Oats with Peach Earl Grey Compote
Heat oil in a heavy bottomed pot, over medium-low heat. Add the oats, stirring frequently until they darken and give off a faint toasted/nutty smell. Transfer oats into a bowl.
Add water and coconut milk to the pot, and bring to a boil. Add the oats, salt and vanilla to the water and coconut milk. Return to a boil, then lower heat to low and simmer until thickened and cooked, approximately 15-20 minutes. Stir in maple syrup just before serving.
Meanwhile, make the compote: add all ingredients to a small pot and heat over medium low until peaches soften.
Simmer for another 10-15 minutes until water evaporates and liquid is thick and sweet. Remove tea bags before serving.
Spoon warm oats into a large bowl, top with a dollop of whipped coconut cream and a few peaches with their juice.