Ever since I discovered that turmeric is a fantastic spice to use beyond Indian food, I have been grabbing it more often than not to use in my cooking. I have been adding fresh turmeric to water. Sprinkling the dry spice over roasted vegetables and even adding it to macaroni and cheese. One recipe I have been making all the time is this one for Peach Turmeric Oatmeal.
I have been meaning to share the recipe since peaches appeared in the market but I keep eating it before I shoot the piping hot bowls of oats. I finally set aside time to make it, shoot it and enjoy for lunch. Yep, lunch. I do not even know where to start but I will say that every time I make this for breakfast I feel like I have done something great for my body.
I should also tell you about the type of turmeric I have been using. When I say sprinkling it on everything, I am actually sprinkling Sunshine Dust. I discovered this tea brand Big Heart Tea from my friend Christina. I drink their tea and really enjoy, so I decided to try the Sunshine Dust which is a spice blend. It is loaded with turmeric, lemongrass, ginger, and peppercorns. It is warm, comforting and slightly spicy. Turmeric may seem a bit trendy but after some research, I found out how good it really is. For instance, it is a natural anti-inflammatory and it helps with headaches. The interesting thing is that in order for it to really work for your body it has to be combined with black pepper. That is what makes Sunshine Dust even more lovely, it includes black pepper. No, this is not a sponsored post I just really love the taste and the warmth it adds to my bowl of oatmeal.
I use steel cut oats for this recipe. I promise it is not as hard as you think to cook steel cut oats. Why do people become so afraid of recipes with steel oats? Friends, this oat tastes so much better and has great texture. Halfway through the cooking time, I add peaches to the oats and continue cooking, this slightly sweetens things up. While everything is cooking, I warm up more peaches with a little coconut palm sugar to bring out the natural juices and then I add sunshine dust. It smells so heavenly and tastes amazing. I cannot wait for you to try it.
Peaches are still in the markets so rush out and grab a few to try this amazing breakfast treat!
Thank you for joining us at the Chez Us table; we love having you here.
Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.
Peach Turmeric Oatmeal
** serves two
- 2/3 cups steel cut oats
- 2 2/3 cups of water
- 2 large peaches, washed, pitted and cut into small pieces
- 1 teaspoon coconut palm sugar
- 1/2 teaspoon sunshine dust or turmeric – more or less depending on your tastes
- heavy cream – optional
- Place half of the peaches into a small bowl with the coconut palm sugar and set aside.
- Place the oats and the water into a large saucepan. I find it cooks better having some room to boil and move around the pan. Don’t use a small one.
- Bring to a boil, then lower the heat to a low simmer. Stirring often.
- 10 minutes into the cooking time add the other half of the peaches to the oats and stir. Continue cooking until thickened; about 10 more minutes. I like the oats to be cooked but with a little bite or crunch. This takes about 20 minutes total cooking time on our stove and where we live. Different altitudes can affect the cooking time.
- While the oats are cooking place the peaches that have been sitting with the coconut palm sugar into a small saucepan and gently warm over low heat. Stirring often until lightly caramelized.
- Stir the sunshine dust into the warm peaches.
- Once the oats are finished cooking evenly divide between two bowls. Top with the warm peach/turmeric mixture.
- If you like dairy then add a splash of heavy cream.