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In a small bowl, mix together the ingredients for the cream. Set aside. In a medium size pan, heat the oats, milk, frozen peaches, water, and salt over medium heat.
Once the mixture begins to simmer, approximately 5-6 minutes, turn it down to medium low and continue to stir, breaking apart the peaches into bite-size pieces, and allowing the mixture to thicken, about 3-4 more minutes.
Next add the vanilla and flaxseed meal, and stir until incorporated. Now add about 3/4 of the cream mixture to the oats. The more you can whip the oats, the more they seem to puff up, so really go at it if you like a lot of volume.
Pour into a serving bowl and top with the last 1/4 of the cream mixture and the toasted walnuts.
Note: This version has more of a creamy texture than the first. It was also a little tangy from the yogurt. If you like less tang, you could use a different kind of yogurt, rather than the plain greek, like vanilla flavored, omitting the vanilla extract and the agave nectar.
I like the plain greek because a) it is thick, and b) I like to add my own sweeteners and flavors. I added the flaxseed meal and walnuts because I felt like it needed some sort of crunch and depth of flavor. You could leave these out if you would like to lower the calories.
And I decided to use agave nectar as the sweetener for this recipe, to change things up a bit. Again, you could use stevia if you would like to cut calories.
1 servings = per serving
Fat: 9 g
Carbs: 68 g
Protein: 23 g
Check out more recipes from my 30-Day Oatmeal Challenge.
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