We’re coming off an amazing season of fresh corn and peaches and this recipe for oatmeal features both of them! This recipe is great for breakfast or dinner. Creamy oatmeal with bites of fresh corn then topped with sweet peaches and creamy yogurt….it’s the perfect bite! This recipe makes four one-cup servings, but could easily be halved for smaller portions.
1 Tbsp unsalted butter
2 cups fresh corn kernels
1 Tbsp maple syrup
2 cups rolled oats (also called old-fashioned oats)
1 tsp salt
3 cups water
1 cup milk (almond milk is a great substitute)
1/8 tsp cinnamon
1/4 cup plain greek yogurt
1/4 tsp vanilla extract
1 cup sliced peaches
In a medium saucepan, melt the butter over medium heat. Add the corn kernels and maple syrup once the butter is melted and cook for 3 minutes. Stir in the oats and salt and cook for 2 more minutes. Add the water, milk and cinnamon. Allow to simmer for 5 minutes or longer depending on the consistency you prefer your oatmeal at.
In a small bowl, stir the vanilla extract into the yogurt. Divide the oatmeal between four bowls. Top each bowl with sliced peaches and yogurt. Sprinkle cinnamon on top and dig in!
Source: Cooking Light Magazine, July 2017
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