- 1/2 cup (40g) rolled oats
- 1/2 cup skim milk (or your favorite milk substitute)
- 1/2 cup peaches, frozen
- 1/2 cup water
- pinch of salt
- 1 tbsp (6.5g) flaxseed meal
Cream Ingredients
- 1/2 cup O% fat plain greek yogurt (I use Fage)
- 1 tsp vanilla extract (Best. Vanilla. Ever.)
- 1 tsp agave nectar
- 1/4 tsp cinnamon
Other Topping
- 0.2 oz toasted walnut pieces
Directions
In a small bowl, mix together the ingredients for the cream. Set aside. In a medium size pan, heat the oats, milk, frozen peaches, water, and salt over medium heat.
Once the mixture begins to simmer, approximately 5-6 minutes, turn it down to medium low and continue to stir, breaking apart the peaches into bite-size pieces, and allowing the mixture to thicken, about 3-4 more minutes.
Next add the vanilla and flaxseed meal, and stir until incorporated. Now add about 3/4 of the cream mixture to the oats. The more you can whip the oats, the more they seem to puff up, so really go at it if you like a lot of volume.
Pour into a serving bowl and top with the last 1/4 of the cream mixture and the toasted walnuts.
Note: This version has more of a creamy texture than
the first. It was also a little tangy from the yogurt. If you like less tang, you could use a different kind of yogurt, rather than the plain greek, like vanilla flavored, omitting the vanilla extract and the agave nectar.
I like the plain greek because a) it is thick, and b) I like to add my own sweeteners and flavors. I added the flaxseed meal and walnuts because I felt like it needed some sort of crunch and depth of flavor. You could leave these out if you would like to lower the calories.
And I decided to use agave nectar as the sweetener for this recipe, to change things up a bit. Again, you could use stevia if you would like to cut calories.
Nutritional Info
1 servings = per serving
Calories: 430
Fat: 9 g
Carbs: 68 g
Protein: 23 g
Check out more recipes from my
30-Day Oatmeal Challenge.
