It’s time for peaches! Well, okay, August is time for a lot of things. But peaches are among my favorite. Whenever we’re at the farmers market, we buy a basket full of peaches, but then I freak out because I have to figure out ways to use them all before they go bad. (And if they do start going bad, there’s no better use for mushy peaches than Peach Thyme Syrup!) So the inspiration for this post came from that question–hey, what are we going to do with all these peaches we just bought?
It’s been a while since I posted an overnight oats recipe, but that doesn’t mean I don’t still love them! This is one of my favorite breakfasts because you can’t go wrong with fresh fruit and filling oats. Stir together 1/2 cup of rolled oats, 1/2 cup of vanilla almond milk, 2 tablespoons of chopped raw almonds, 2 teaspoons of chia seeds, and 1/4 teaspoon of cinnamon in a jar or resealable bowl. Dice a small peach and put that on top. In the morning, give it a good stir and add more milk if you like or honey if you want your oats sweeter.
Replace half the blueberries in your favorite blueberry muffin recipe with diced peaches! I love this recipe from Martha Stewart when I want to go all out, but Averie Cooks has a tasty lighter vegan blueberry muffin recipe too.
PEACH TOAST! This is my new favorite thing–not just for breakfast, but for snacks too. I spread a piece of whole grain toast with a little almond butter (this keeps the peaches from making the toast soggy), place thinly sliced peaches on top, drizzle with half a teaspoon of honey, then sprinkle ground flax seeds and cinnamon over the top.
Ha ha, get it? Peachy green? Okay, never mind. Blend together a banana, 2 peaches (pits removed, of course!), 1 peeled orange, 1 cup of vanilla almond milk, and a handful of spinach. Add a little sweetener if you like. This makes 2-3 big smoothies so share them with a friend or freeze the leftovers.
So there you have it: 4 ways to have peaches for breakfast. What’s your favorite way to use peaches?