after my kiddies went to bed, I have a few moments (literally moments) before the hypnotic feel closer than I like to sit on the couch along with also have read through one of the I wrote my cooking or dragging a stack of printed recipes to browse through. I always keep a pen along with also paper near a pile of tabs after of which to celebrate the recipes of which make my mouth water.
I've read through these cookbooks along with also piles of recipes too many times to calculate (add brand-new here along with also there), although the idea seems there always a handful to jump at me depending on the season, time of year, along with also the meal will be eating afterwards.
Last Wednesday night I sat on my couch looking through a cookbook pages amazing Tara O 'Brady [19459006seventablespoons (again) when a recipe for a roasted peach caught her eyes. At of which moment I knew what I wanted to eat breakfast the next morning. (The easy resolutions because I currently have a large box of peaches, which occupies a large part of my refrigerator along with also I've been eating peaches for breakfast, lunch along with also dinner.)
so while my chocolate chip cookies to the heating from the oven (I have a serious weakness for the treatment at night) along with also was soon producing oats sesame glazed for the morning.
of which night I lay in my bed I felt tingly excitement along with also narrow thinking along with also a bowl of cold milk, peach warm spiced, along with also the scatter of oats sesame glazed. Sweet dreams.
roasted peaches with glazed sesame oats
glazed sesame oats
2 tablespoons maple pure syrup
2 tablespoons light brown sugar food
1/4 cup light olive oil or melted coconut oil
2 tablespoons water
1/4 teaspoon fine grain Sea salt
21/2 cups old-fashioned oats coil
1/2 cup sliced almonds
1/4 cup sesame seeds (I used a mixture of white along with also black)
(4) firm although ripe peaches along with also a half along with also pitted
1/4 cup pure maple syrup
1/4 teaspoon Chinese several-spice powder
seeds scraped coming from the vanilla bean or 1 tablespoon vanilla bean paste
pinch of salt
yogurt, Greek or regular, plain or vanilla (along with also I use This kind of one ), or fresh ricotta
Preheat oven to 375 degrees F. line rimmed baking sheet with parchment paper.
to make oats, sesame, in large bowl, mixing together maple syrup, brown sugar, olive oil, water along with also salt. Collapse oats, almonds, sesame seeds to the syrup mixture until coated. Pour oatmeal mixture on a parchment lined baking sheet along with also spread in even layer. Bake until golden oats along with also lightly toasted, 15 to 20 minutes, turning pan once, stirring occasionally to ensure even toasting the oats. Cool on baking sheet for at least 20 minutes before serving. Once the oat mixture will be cool, transfer to an airtight container.
to make peach, preheat the oven to 375 degrees F. Line rimmed baking sheet with parchment paper. Order peach on the pan, cut side up, with spaces between each of them. If peaches are very comfortable will steam, not grilled.
In a tiny bowl, mix together maple syrup along with also several-spice along with also vanilla bean seeds powder along with also a pinch of salt. Peach brush with about half of the mixture leaving some collecting from the hollow of a hole left, although do not drown the flesh. Place the pan in a hot oven. Peach bake until they look soft, juicy, signed from the skin, along with also 20 to 25 minutes. Remove the fruit coming from the oven along with also allow to cool for a few minutes before serving with yogurt, along with also a handful of oats, sesame seeds, along with also a tablespoon of maple syrup spiced.
(The next day I ate cold remnants of peaches with yogurt, oats, the idea was still delicious.)
recipe coming from the book pretty tasty cooking seven tablespoons