Oatmeal is my families winter breakfast jam. We eat it just about everyday. I have my go to combinations – Apple+Cinnamon, Pear+Nutmeg, Blueberry Explosion. But I needed something different to put on the table. A new recipe that was fast enough to put on the table in less then 10 minutes but yummy enough the entire family would devour it.
A sunrise surprise!
A fresh beet to dance to!
A morning smile!
So I started with a puree of peaches and raspberries, warmed up just enough to leave the flavors bursting with an obscene amount of cheerfulness [warning you might need a cup of coffee before eating this to deal with all of it’s happiness]. The puree has just the right amount of tart with just the right amount of sweet. You can almost hear them singing to each other…’good day sunshine..’
And because this is so good, I would suggest you make a little bit extra of the puree to spoon over yogurt with a drizzle of honey for a healthy toddler afternoon snack.
Raspberry + Peach Puree with Oatmeal
1 cup Frozen Organic Peaches
1 cup Frozen Organic Raspberries
1 cup Organic Old-Fashioned Oats
2 cups Water
Pinch of Cinnamon
In a small sauce pan, bring water to a boil. Add oats and cinnamon. Turn heat down to medium/low and cook for 10 minutes, stirring every couple of minutes.
Place frozen fruit into medium sauce pan and heat on medium for 10 minutes or until completely unfrozen. Place in blender and blend into a smooth puree.
Add all ingredients together. Let cool and serve.
Makes roughly 2 1/2 cups of oatmeal. Will last 5 days in fridge or 2 months in freezer.