Stone Fruit Oatmeal
The word “local” is having its (hopefully long lasting) moment in the spotlight and for good reason. Choosing to purchase fruits, veggies, dairy, eggs, and more from local vendors supports local economy. It also lessens carbon emissions by reducing the distance – and resources – used when food travels from where it is grown to where it is sold. Plus, local ingredients are typically fresher, so your recipes will tend to be more flavorful! That’s a win-win-win in our book!
Use up the last of summer’s stone fruit in our simple and quick recipe for Stone Fruit Oatmeal. Farmer’s market out of peaches, plums, or apricots? Try it with cherries or nectarines. Heck, try it with apples or pears! Anything works here. The key to great flavor is starting with high quality ingredients, no matter what those ingredients may be.
Stone Fruit Oatmeal
Use up the last of summer’s stone fruit in our simple and quick recipe for Stone Fruit Oatmeal.
Serving size: 1 cup, Makes 6 servings
|1 quart water|
|2 cups old-fashioned oats|
|2 ounces diced peaches|
|2 ounces diced plums|
|1.5 ounces diced apricots|
- Boil water. Stir in oats. Cook about 5 minutes over medium heat, stirring occasionally.
- Once oatmeal is cooked, stir in diced peaches, plums, and apricots.
Dietitian Tip: Leave the skin on the fruit for extra filling fiber!
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