How has your breakfast style changed over the years? I used to be a ‘have to eat breakfast before anything else’ kind of girl. I would usually get hangry about an hour after waking up, but then would want to eat lunch by 10am (downsides of working an early schedule!) and by that point, I was on track for dinner by 8. Over the last few years, I’ve changed into the person who eats breakfast at work, grabbing something like a smoothie or a version of oatmeal. I find that waiting just a little while to eat my first meal allows me to get on a better track for the day, although it does make for a few times of getting hangry on my commute to work. This roasted stone fruit oatmeal is my new favorite take to work breakfast, with sweet, roasted stone fruit (I used a combo of peaches, nectarines, and plums) and plenty of vanilla bean to top it all off.
As simple as roasted stone fruit oatmeal seems, I had to give the roasting the fruit part a few tries before I got it just right. Too long and you end up with super mushy, stringy fruit that is good for smoothies, but not so good for stirring into oatmeal. Too little time roasting and everything is still just a bit too crunchy, but just the right amount of time in the oven makes for a perfectly tender batch of roasted stone fruit with a little extra hint of sweetness. In this recipe, you can use either vanilla extract or a scraped vanilla bean to mix in before roasting, but I tend to prefer the vanilla bean over anything else. There’s just something about seeing those flecks of vanilla that makes just a plain ol’ bowl of oatmeal feel just a little more special!
Hope you are having a lovely start to the week! I’ve been all kinds of confused on what day of the week it is, so I’m hoping to get back on track this week. I love fall not only for the cooler weather, but it always feels a little like a start to a new part of the year. My goal this week is to clean out some of the extra stuff in our house and start planning for next year already (eek!).Print
- 2 lbs. stone fruit, sliced and pitted
- 1/4 cup granulated sugar
- 1 tbs. vanilla extract or 1 vanilla bean, scraped
- 3 1/4 cups water
- 2 cups old fashioned oats
- Maple syrup, for drizzling
- Preheat oven to 350 degrees F. Place sliced stone fruit onto a prepared rimmed baking sheet. Sprinkle with the sugar and vanilla extract/bean and mix together on the pan.
- Roast for 20-25 minutes, until fruit is tender.
- While fruit is roasting, prepare the oats. Bring the water to a boil over high heat in a medium-size saucepan. Add oats and reduce to a simmer, stirring frequently for about 20 minutes.
- Remove from heat and top with roasted stone fruit and maple syrup.