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We love this hands-off method of cooking oats. If peaches are out of season, try apple or pear instead. The blueberries provide a great ‘pop’ of sweetness when you bite into them, but any berry will do. The whipped ricotta is lovely, but if you’re after an instant topping, a good dollop of yogurt is great too.

Ingredients

  • 3 peaches, sliced
  • 2 teaspoons fresh lemon thyme leaves, plus extra to serve
  • 1 1/2 cups rolled (traditional/porridge) oats
  • 1 cup milk
  • 4 ½ oz frozen or fresh blueberries
  • 1/4 cup roughly chopped walnuts
  • 2 1/2 tablespoons sunflower kernels
  • 4 teaspoons flax seeds
  • sliced plum, to serve
  • pure maple syrup, to serve (optional)

Whipped Ricotta

  • 1 cup firm fresh ricotta
  • 4 teaspoons pure maple syrup
  • 1 teaspoon vanilla bean paste

Additional Information

  • Cook Time: 30m

Instructions

  • Preheat the oven to 320°F. Place four small ovenproof bowls onto a baking tray.
  • Divide two-thirds of the peach slices over the bases of the bowls and sprinkle with the lemon thyme and oats. Combine the milk with 2 cups water in a jug and pour gently and evenly over the oats in each bowl. Make sure the oats are spread evenly in the bowls.
  • Bake for 15 minutes, then remove from the oven and give the mixture a light stir with a fork, pressing the oats under the liquid slightly, if necessary. Sprinkle with the blueberries, walnuts, sunflower kernels and flax seeds and return to the oven for a further 10–12 minutes or until the oats are tender and there is very little liquid left. Remove from the oven and set aside for 5 minutes.
  • Meanwhile, for the whipped ricotta, whiz the ricotta, maple syrup and vanilla bean paste in a food processor or blender until smooth. If necessary, thin with a little water or milk to reach the consistency you like. Transfer to a small bowl, cover and refrigerate until required.
  • Serve the oatmeal warm, topped with the whipped ricotta, sliced plum, remaining peach slices and extra thyme. If you like, drizzle with maple syrup.

As featured in the Spring 2017 Edition of Beekman 1802 Almanac Magazine. For more check out Breakfast Bowls: 52 Nourishing Recipes to Kick-Start Your Day. Copyright © 2016 by Caroline Griffiths. Published by Rizzoli.

by Josh and Brent

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