July 6, 2015

Crockpot Skinny Peach Cobbler Oatmeal

Good morning!

There is nothing like a ripe, juicy peach in the summertime. Being from the Texas Hill Country, I grew up eating the BEST peaches on earth from Fredericksburg, TX. Growing up, my neighbors had a peach tree in their backyard. I have awesome memories of playing with my two neighbor friends, Jenny and Kate, and eating the peaches from their tree. What's even better is that my dad would make peach cobbler out of the peaches. We would be playing in the yard, running around under the blazing sun until the lightening bugs started to flicker, and then my mom would call us in to come eat fresh from the oven peach cobbler. Life was good...

Trust me, I love to indulge in peach cobbler every now and then, and I actually just did when I visited Texas for a wedding last month. However, the summer is also swimsuit season (how inconvenient!), so I try to limit my cobbler consumption. But man, have a I been craving peaches. So I opted to make a warm, sweet, cinnamony peach oatmeal instead. I used no butter and replaced brown sugar with coconut sugar.


Don't worry, it's okay to have seconds. ;-)

Crockpot Skinny Peach Cobbler Oatmeal

Ingredients
2 cups cashew milk (or milk of choice)
1 cup dry old-fashioned oats
1 can diced peaches (I used canned peaches in juice and cut into chunks)
3 Tbsp coconut sugar (can use brown sugar)
2 Tbsp. maple syrup (optional)
1/2 cup chopped walnuts or pecans
1 1/2 tsp. cinnamon
1/4 tsp. salt

Directions

1. In your crockpot, lightly mix all the ingredients together.
2. Set for low 4 hours. Note: the cooking time really depends on your slow cooker! I cooked on high for 2 hours. The oats will be soft when finished, so just keep an eye on it.
3. To serve, you can pour milk or additional syrup and nuts on top.

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