Peaches and cream

I’ve become a morning person. After months on the west coast, I still sleep on an east coast schedule. This morning I woke up at 6am, it was still dark outside, and the apartment had an early morning chill. Inspired partly by this article and by the prospect of a warm kitchen, I decided to bake something. I got up and found a great recipe I haven’t made in years: baked oatmeal.

This is the kind of oatmeal that might be a distant childhood memory–the an old recipe that nobody bothers to make anymore. It’s incredibly delicious, though, and it has a totally different texture from stovetop or microwaved oatmeal. The recipe is from John Thorne, and he calls for milk, but I used yogurt and it was pretty fantastic. Here’s my adaptation:

  • 1 1/2 cups rolled oats
  • 2 Tbsp butter, plus more for the pan
  • 1 cup yogurt
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 2 Tbsp brown sugar
  • 3/4 to 1 cup chopped dried peaches
  • cream or half-and-half

Butter a medium baking dish, and start boiling 1 3/4 cups water. In a heatproof bowl, combine the oats, butter, and boiling water and let stand for 5 minutes. Add the yogurt, salt, cinnamon, and brown sugar, stirring to combine. Fold in the chopped peaches. Transfer to the baking dish, cover, and bake for 30-35 minutes. Uncover and bake another 5-10 minutes, until it looks done. It will be stickier and thicker than stovetop oatmeal. Serve with cream on top.

You should make it before summer comes around.


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