Hey there everyone! I hope you all had a great weekend. I spent the day yesterday having fun working with all of the fresh produce I got at the farmers market on Saturday. This time of year is always nice with warmer weather and lots of time spent outside, but it is also such an abundant time of year as far as fruits and vegetables go. I am having a hard time keeping up with all of the wonderful things that are available!
In honor of the season and my state, I made a very Georgia-centric breakfast for the week. I commonly do slow cooker oats because it is just such an easy way to prep a big batch for multiple days, and this time of year it is also great in that it doesn’t heat up the kitchen. Oats are a wonderfully healthy whole grain and they are pretty plain on their own, so you can easily change up your flavors every time you make them. My seasonal add-ins for this batch were fresh-picked peaches and zucchini from the farmers market, all topped with Georgia pecans.
I got the peaches from the market at the farm when we went berry picking last week, but I definitely want to go back again now that they have started u-pick of the peaches. The blackberries are fantastic right now, too, so I would gladly pick a few more buckets of those to enjoy while I can, too. Oh, it is a wonderful time to be a plant-based eater! 😉
Georgia Peach & Zucchini Slow Cooker Oats
Makes 8 servings
- 2 cups steel cut oats
- 3 fresh, ripe peaches, pitted & chopped
- 1 cup shredded zucchini
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 6 cups water
- pecans and optional sweetener of choice to serve (date paste, maple syrup)
Place all of your ingredients through the water in a 3-4 quart slow cooker. Cover and turn on to the high setting. Cook for 2 hours, then check to see if your oats are done. If needed, replace lid and cook for an additional 30 minutes. Remember a little extra water is ok as it will get absorbed as your oats cool, and it will help keep them from drying out if you are portioning out for a week’s worth of breakfast.
Top with chopped pecans for a total taste of the South! I like to portion mine out so I can just grab and go for breakfast–especially on days like today when I’m out of the house by 6 am. 🙂
What are your favorite oatmeal add-ins?
*Recipe originally shared on my Steemit profile: https://steemit.com/fruitsandveggiesmonday/@plantstoplanks/fruits-and-veggies-monday-georgia-peach-and-zucchini-slow-cooker-oats