Ingredients

1/2 cup rolled oats
1 tbsp coconut sugar (or sweetener of choice)
1 tbsp sliced almonds
1 tsp maca powder
1/2 tsp cinnamon
pinch of salt
3/4 cup sliced peaches (fresh or frozen)
1 tsp vanilla
homemade cashew milk (or plant milk of choice)

Method

1. Add oats, coconut sugar, almonds, maca powder, cinnamon, and salt to a container. Mix to distribute the dry ingredients evenly.
2. Add vanilla.
3. Add in peaches – you can either add all of the peaches right away, or reserve 1/4 cup to use as a topping when ready to serve.
4. Pour in enough milk to just cover the oats. Stir to combine.
5. Place a lid on the container and leave in the fridge overnight for the oats to absorb the moisture from the milk.
6. Mix one more time before serving.

Notes:

1. Maca powder is optional but highly recommended *unless you have a history of hypothyroidism*! Using only 1 tsp is a full serving, and doesn’t contribute any yucky flavours to the oats… especially if you buy a good quality powder. You can find it in most health food stores, or wherever you find chia seeds in your local grocery store.
2. This breakfast is great with fresh blueberries added. Instead of the 3/4 cup of peaches I will only use 1/2 cup of peaches and then 1/4 cup blueberries. If you like a nice presentation for your oats, only add half of each before refrigerating and then top with the remaining half (half of 1/4 cup is 2 tbsp).
3. When I use frozen sliced peaches, I like to put them all in immediately so that they defrost overnight, and then cut them into bite sized pieces with my spoon. You may choose to cut the frozen preaches before adding them to the container for convenience.
4. For meal prep, you can make multiple of these ahead of time. These keep up to 3 days in the fridge, but be aware that the oatmeal will be absorbing the liquid for more time. You may also pre-make and freeze multiple recipes, then pull and place in the fridge the night before you want them for breakfast.