Spiced Apple and Peach Steel-Cut Oatmeal

Peach season has technically closed. Let's be honest—it closed a while ago. However, I'm miserable at goodbyes, so I'm still throwing them in my porridge mid-September. Bite me.

If, like me, you're still stuck in summer, this porridge will help you transition to autumn. It combines summer's peach with autumn's apple, and I spiced it with an earthy blend of cinnamon, allspice, and cloves.

What is allspice, you ask? (Okay, you might not have asked that. I think most people are familiar with allspice. But I wasn't, so here we go.) First of all, allspice is not a blend of all the spices. Instead, it's named "allspice" because its taste is reminiscent of a blend of cinnamon, nutmeg, and cloves. I thought that was pretty cool, so I used it in this recipe instead of my usual blend of—you guessed it—cinnamon, nutmeg, and cloves.

Of course, this blog post wouldn't be complete without a shout-out to the greatest mother in the world, who sent me a care package that included the lovely golden raisins (among other fruits) you see in these pictures. Love you, mom!

Spiced Apple & Peach Steel-Cut Oatmeal

by The Oatmeal Artist

Prep Time: 5 min

Cook Time: 25 min

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Ingredients (serves 4-5)

• 2 cups milk of choice
• 2 cups water
• 1 cup steel-cut oatmeal (I use Country Choice Organic)
• 2 small red apples
• 2 small peaches
• 1 tsp vanilla extract
• 1 and 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/8 tsp cloves
• 1/8 tsp salt

Instructions

1. Prep your apples and peaches by removing the core/pit and dicing them into small cubes. I left the skin on for both the apples and peaches. I diced mine into a medium-sized bowl.
2. Bring milk and water to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
3. Dump in diced apples and peaches immediately. Stir occasionally.
4. Once more of the liquid has absorbed (ten or fifteen minutes), add vanilla extract, cinnamon, allspice, cloves, and salt. Stir.
5. When you're pleased with the consistency of the oatmeal, remove from stove. Ration into four or five portions to feed a crowd or to store in your fridge for later. To serve, add a splash of your milk of choice and any other additional toppings (I used raisins, golden raisins, pecan pieces, and a drizzle of maple syrup).

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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!