Peaches and Cream Stove top

Peaches, Peaches, Peaches. When I made the overnight oat recipes I said I would make the stove top. And I did. This is in fact my first stove top recipe on my blog. Big moment ;P

Now when it comes to stove tops I always use a half and half milk to water ratio, sometimes using all milk or with most savory recipes, all water. I recommend using all milk for this as it will give it a silkier texture.

Peaches and Cream Stove top

There are two parts to this recipe, the 'cream' and the oats. Adding half of the cream to the oats makes for an extra smooth and of course creamy texture to the oats. For me these were the pinical of summer. Light, fresh and sweet. Beautiful.

 Ingredients:

Cream:

1/2 Cup/ 100g serving of yogurt
1 tsp Maple syrup or sweetener of choice
1/2 tsp Vanilla extract

Oats:

1/2 Cup/40g Rolled Oats
Pinch of Salt
1 Cup milk of choice
1 tsp Vanilla extract
2 ripe peaches

Optional: 2 TBSP Flaxseed

Instructions:

1. Make the 'cream' by whipping the ingredients together. Put in the fridge to chill as you make the oats.
2. Bring the liquid to the boil. Add the oats and salt and turn down to a simmer. If adding flax, add it now.
3. Dice 1 1/2 peaches and stir into the oatmeal once some of the liquid has absorbed. (Peeling is optional but again, peeled makes it creamier)
4. Add in the vanilla.
5. When the oats reach a consistency your pleased whip in half the cream and transfer into a bowl. Top with the remaining cream and peach slices. Add a splash of milk if you wish or additional toppings. I added walnuts, my go to topping.

Peach and Orange, Baked and Overnight Oats

Double post. My specialty. I don't know why the majority of my recipes pair up so well but oh well. This week was peach week breakfast wise, as is next week. I'm trying to use the best of the seasonal produce before Britain's harsh Autumn/Winter kills them off and I can only get imported goodies.

I've found that oranges go with pretty much everything, Im planning on a Orange Berry Overnight Oat Trifecta soon but since I was making the same combo in baked form I decided I should post both peach recipes.

Peach Orange Overnight Oats

Ingredients:

1/2 Cup/ 40g Rolled Oats
1/2 Cup/ 120ml milk of choice
2 ripe peaches
1 Orange, Zest and segmented
Pinch of Salt
Pinch of ginger

Optional: 2 TBSP Flaxseed

Instructions:

1. Zest the orange first. If you wish to have a slice for decoration like I did then only zest around either end and cut the slice from the middle before segmenting the orange. To see a tutorial on segmenting citrus from The Oatmeal Artist follow the link here.
2. Peel and chop up 1 peach into bite-size chunks, save the other for serving/decoration. Mix all in a jug/bowl/mason jar, cover and chill overnight or for at least four hours. If there's lots of juice from the orange left in the fruit or on your plate/chopping board mix it in for extra orangey-ness.
3. Chop 1/2 the second peach into bite-size pieces and the other half into slices for decoration.
4. Serve the oats either layered or topped with the extra peach chunks, and arrange the slices as you desire.

Peach and Orange Crumble Baked Oatmeal

Another health-ified breakfast from M&S's Crumbles and Cobblers cook book. You deffantly need ripe peaches for this, if their are ripe than bake the filling in the oven for 5-8 minutes, tossing it every few minutes to stop the mix from drying out. As you will notice, unlike with my other oatmeal's I did not add flaxseed to this recipe as I thought it would ruin the flavour of the crumble topping. Your welcome to add it if you wish, but you will be needing more liquid to bring the mix together.

Ingredients:

Filling:

2 ripe Peaches

Juice and zest of half an Orange

Oats:

1/2 Cup/ 45g Rolled Oats

1/2 tsp Vanilla extract

2 tsps Maple syrup

1-4 Tbsps of milk of choice

1/4 Cup of Hazelnuts, roughly chopped

Pinch of Salt

Instructions:

1. Preheat the oven to 350F/180C/ Gas Mark 4. Slice the peaches and toss in the orange zest and juice, you want to add it tbsp at a time, you want the peaches coated with just a little extra. Don't drowned them. Pour into your ramekin and let sit for a couple of minutes to let the flavours meld whilst you make the topping.
2.Mix oats and salt. Add vanilla and maple syrup and stir with a fork, it will begin to clump. This is what you want. Add the milk tablespoon at a time till the mix comes together loosely into a crumbly texture. You want some bigger clusters and some small. Roughly mix in the hazelnuts.
3. Pour the oats over the peaches, lightly pack it down so it fits down around the fruit but still has still has a loose rubbley look. Bake for 17-20 minutes or till the oats are golden brown and the juices are mostly likely bubbling up the sides.

Coconut Strawberry/Cream Pie Overnight Oats

Two basic but good recipes I wanted to share. Unfortunately I don't have an image for the first but you can find it way back on my Instagram profile: @theediblewhims

With both recipes I used a mix of desiccated and shredded coconut as I'm very particular with my coconut. I wholly prefer desiccated as it mixes better and doesn't have the chewy texture of shredded but I use shredded for decoration because it looks fancier. I also despise toasted coconut because I think it takes away from the flavor of the coconut but that's probably just me. Use what you wish. Its your breakfast :P

Coconut Cream Pie Overnight Oats

In regards to yogurt you have two choices. You can use coconut yogurt. I used Waitrose's Coconut Collabarative plain, but this is only available in England. There is another brand 'Coyo' which can be purchased at wholefoods both in American and British stores but both products are expensive and high in calorie. So for those who don't have access to, can't afford or simply is watching their intake cause I know many fall into these categories there is a simple alternative. Mix any yogurt; plain, greek etc, with 1/2 tsp coconut extract. If using greek yogurt, which is the only one I ever use, do also add some sort of sweetener to take away the sour taste.

Ingredients:

1/2 Cup/ 45g Rolled Oats
Pinch Salt
1/4 tsp Vanilla Extract
1/3 Cup/ 80ml milk of choice
1 tsp maple syrup or sweetener of choice
About a 1/3 Cup Coconut yogurt (View notes above)
Coconut (I used desiccated within the oats and shredded for decoration)

Optional: 2 TBSP Flaxseed

Instructions:

1. Set aside 1/3 of the yogurt for topping. Mix everything up in a jug, bowl or mason jar.
2. Cover and chill overnight or for at least four hours.
3. Serve in a new dish or the vessel in which you chilled, top with the rest of the yogurt and coconut.

Strawberry Coconut Overnight Oats

Ingredients:

1/2 Cup/ 40g Rolled Oats
Pinch Salt
1/2 Cup/ 120ml milk of choice
1 tsp maple syrup of sweetener of choice
1/4 Cup/ 50g serving of yogurt of choice (I used greek)
Big handful of Strawberries (hulled and quartered)
Another handful of Coconut (Again I used desiccated and shredded)

Optional: 2 TBSP Flaxseed

Instructions:

1. Mix it all up, save some coconut and strawberries for decoration.
2. Chill overnight or for at least four hours.
3. Serve and decorate.

Strawberry Scone Cobbler Baked Cobbler, and Scone Style

Again I have a double post. The first recipe is for a scone style baked oatmeal, the second, uses the basic recipe to make an even more beautiful breakfast.

As a Brit I was brought up on all the high tea classics; cherry bakewell, crumpets, shortbread and bourbons, Victoria sponge. But one of the best treats would always be a perfectly buttery, crumbly sweet scone. Though it has to be said, I never looked at any of these sweet treats as 'treats', I used to have them all the time. Now, not so much. I've only had them (Scones) twice in this last year, at afternoon teas my family has hand on special occasions. Both times it reminded of how much I love them. But we all know that classic scones are nothing but fat, white flour and sugar. With some raisins thrown in for a jokey "But there's fruit in there!" excuse.

So I found a healthier solution. The Oatmeal Artists 'Irish Soda Bread Baked Oatmeal'. To me it tastes like a scone. Buttermilk scone of cause, but still a scone. I won't copy out the recipe and put it up as my own. I didn't make enough changes, or any really, to claim it as my own. What I will say is to make it more like a scone, add more raisins, 1/3 Cup should do it but of cause alter it by how much you like, and add other dried fruit you like; currants, sultanas, cranberries, and cherries. Plus though I didn't use it I'm sure a bit of butter extract would make it even more realistic. I had mine with my 'Maple Vanilla Greek Yogurt' as a substitute for the artery clogging clotted cream and fresh strawberries.

Strawberry Scone Cobbler Baked Oatmeal

As I said in my previous post 'Mixed Bean and Veggie Cobbler' I've been looking through my old recipe books for inspiration, and recipes I can turn clean and found this beauty. It uses the the basic scone recipe, with an added filling and so I will post it for this reason.

Ingredients:

Oats:

1/2 Cup/45g Rolled Oats

1/2 tsp Lemon juice

1/3 Cup/80ml milk of choice

1/4 tsp Baking powder

1/4 tsp Bicarbonate of soda (Baking soda)

Pinch of Salt

1/2 Cup/40g serving of Raisins

Filling:

5 medium sized strawberries (enough to fill your dish)

1 tsp Maple syrup (You can sub in honey, stevia, real sugar, or any other sweetener)

1/2 tsp Vanilla extract

Instructions:

1. Mix up the milk and lemon juice. Leave for 10-15 minutes to properly curdle.
2. Cut the strawberries in half or quarters, depending on size. You want them big enough to retain shape whilst cooking. Coat in the maple syrup and vanilla. Place in your dish and roast in the oven for 5-8 minutes at 180C/350F/Gas mark 4. Mix halfway through, spooning any juice back over the berries.
3. Mix up the cobbler topping, to a wet but not sloppy consistency. The mix will smell funny and 'off' because of the baking powder/soda and of course the curdled milk, but I assure you its still all good.
4. Top the strawberries with the mix. You want to lightly pack it down, I had a little extra leftover and baked it next to my dish for a mini oatmeal raisin cookie. Bake at 180C/350F/Gas mark 4 till the top is cooked, or like mine, the juice is bubbling up the sides with the top set solid. I was happy with the outcome, cause the juices made the bottom of the cobbler a little soggy and extra moist.
5. Enjoy with a side of of my 'MRGY', any other yogurt, coconut cream, or for dessert, dairy cream or even ice cream.

Question of the day: How do you pronounce scone? Like SC-OWN or SC-ON. You know what I mean. I pronounce it like the former, the latter is way to posh for me.

Mixed Bean and Veggie Cobbler Baked Oatmeal

Long name. I know. But oh well. It was rather good.

I had my heart set on creating a savory baked oatmeal. And I did it.

I tried this before, attempting a 'Spicy Bean and Veg Cobbler' weeks ago, but it failed. The base was dry and the 'Cobbler' tasted of nothing but baking powder. I didn't revisit the recipe, because after tasting it I decided it wasn't worth another try. Instead I went on to this recipe. Which I loved a lot more.

This is based of a recipe for a proper sized cobbler which I found in one of my books that I abandoned when I changed my diet. So I thought it a great idea to use it, even just as inspiration. If your interested, its from Marks and Spencer 'Crumbles and Cobblers' book.

Mixed Bean and Veggie Cobbler Baked Oatmeal

There are a few things you must know about this recipe.

First, that I only used a 1/4 of my filling for my finished cobbler. This is because I really didn't want to only use 1/4 of my tin of tomatoes, so I had to adjust. When I made it, I mixed up all the ingredients, and halved it. Saving half for my dinner the next day, which I had on top of quinoa and veggies, and cooked the remaining half to make my final oatmeal. Now this half I cooked in a larger dish than poured as much as I could into my ramekin, eating the rest as a mid cooking snack. If you don't want all this hassle than you could just 1.4 all the ingredients OR double the amount of topping and make TWO individual baked oatmeal's or times by four and make FOUR. Its up to you.

Second, the method of cooking the filling. I mixed all my ingredients, put them in a dish and cooked in the oven, stirring it every few minutes to stop it from drying out. This method worked fine. BUT I would say the veg was still quite solid so I would offer another method. Cooking it in a saucepan first by starting with the onions and adding the rest, cooking till almost done. With this method I would say there might be a lot of liquid, so you might want to drain a bit of it off so it doesn't make your topping all soggy and spill over the sides of your dish.

And finally, the cheese element. The original recipe was made was just breadcrumbs, chopped hazelnuts, parsley and cheddar cheese. After my first failed attempt at a cobbler I realized you need to add some sort of flavoring to the oats. Cheesy, being the best. Now I used a cheddar Babybel, because of the great portion control. But you can use any cheese you wish, veganize it by experimenting with nutritional yeast or simply just omit it. But I will say it needs flavor.

Ingredients:

Filling:

1/2 an Onion, white or red (I used and prefer red)

1/2 (240g) tin of Kidney Beans (meaning 120g)

1/2 (240g) tin of Chickpeas (120g)

1/2 a Zucchini

2 small carrots or 1 large

1 (400g) tin of plum tomatoes

1 stalk of celery

1 tsp tomato puree

Salt and Pepper to season

Oats:

1/2 Cup/45g Rolled Oats

1/3 Cup/80ml milk of choice

Pinch of salt and pepper

1/2 tsp Parsley, or to taste (You can use fresh or dried, I used dried)

'Cheesy' ingredient

Instructions:

1. Chop up all them veggies. Either use the first method, mix up all filling ingredients together, seasoning to taste, put into a dish and put in the oven for 15 mins at 180C/350F/Gas mark 4, mixing it up every few minutes to stop it from drying out. Or method 2, cook the onions till soft and add the rest, simmering till its all nearly cooked through.

2. For the oats, simply mix up all the ingredients to a wet but not sloppy consistency.

3. Pour the filling into a prepared dish, or leave in the dish and cover with the oats. Bake at 180C/350F/Gas mark 4 till the top is set and cooked solid. It should be lightly golden. I saved 1/3 of my cheese and used it to top my cobbler so it was nice and melty.

Peach Melba Overnight Oats

Whilst making my 'Peach Melba Oatcakes' I thought, "This would fantastic as overnight oats!", funnily enough I have yet to make a 'Peaches and Cream' Overnight Oats to match my prior recipe, but I probably will. It's a simple, easy recipe, but no less glorious in taste.

Peach Melba Overnight Oats

As for the flaxseed, as I have said in previous posts I put it in all my breakfast oats, whether stove, baked or overnight. It acts as a gelling/thickening agent, as well as giving me a great dose of fatty acids and fiber.You could use chia seeds or omit the idea all together. Saying this I have never made overnight oats without it so cannot say what the outcome would be like or if any changes would be needed in measurements. I almost always have to add extra liquid the next morning because my oats are to thick to get the smooth cold stove top consistency that I like in my overnight oats.

Ingredients:

1/2 Cup/ 40g Rolled Oats

1/2 Cup/ 120ml milk of choice
Pinch of salt

1/2 tsp Vanilla extract

1/2 Cup/ 50g yogurt (I use 0% fat greek yogurt which is why I add a good douse of maple syrup)

1 tsp Maple syrup (You can use less, or more, depending on your taste but I use it to mask the slighly sour taste of my yogurt)

2 ripe Peaches

A big handful of raspberries

Optional, 2 TBSP flaxseed

Instructions:

1. Cut the 1 peach into bite-size chunks, you could do it smaller or bigger if you want.

2. Mix the first six ingredients and fold in the peach chunks. Cover and let sit overnight or at least four hours.

3. If the oats are to thick for you, add another splash of milk till you get a consistency you like. Cut up the other peach into small chunks (I saved some in slices do decorate) and blitz the raspberries into a sauce (I left mine slightly chunky). Layer oats, sauce and peaches. Top with the last of the sauce, peaches and extra raspberries.

Peaches and Cream Oatcakes, With Melba twist

Okay, the reason, if anyone actually wondered, behind my not posting in awhile is I take all my pictures on my phone and so have to upload them from my phone to my laptop. I know this is probably the usual process for all blogs, but said blogs don't have me, the most unorganized photo hoarder running them. It took me ages because I had to check what pictures I had already saved to my laptop before deleting them off my phone to allow me to only upload the ones I needed, and I'm gonna shut up about now cause its a boring story...anyway!

For those of you who found my blog through Instagram and follow me you will recognize these oatcakes from my profile, where I post all my food, the photogenic stuff anyway. If you don't already follow me, please give my profile a browse, my Instragram name is @theediblewhims

Back to the recipe. Since I adore the combo of peaches and cream so much I decided to turn them into oatcakes, and loved them so much I then put the Melba twist on them a few weeks later. It is the same basic recipe, just with glorious raspberries thrown into the mix.

You don't have to peel the peaches before hand but you will end up with bits of peel in the batter if not. I didn't bother with this with my peaches and cream oatcakes, peel is visible in the pictures but it didn't effect the taste. For my 'cream' filling I obviously didn't use real dairy cream, instead I layered the oatcakes using my 'Maple Vanilla Greek Yogurt' but you can use plain or flavored yogurt, coconut cream or if you want the real thing go for it.

Peaches and Cream Oatcakes

Ingredients:

1/2 Cup/ 45g Rolled Oats (Reserve 1 tbsp)

1/2 tsp Baking Powder

1/4 tsp Pumpkin Pie Spice (Cinnamon, ginger, cloves and nutmeg)

1/2 tsp Vanilla extract
Pinch of salt

1/3 Cup/80 ml milk of choice

3 Peaches (1 is needed for the batter, the rest are for stacking)

Maple Vanilla Greek Yogurt

1/3 cup/ 100g serving of Greek yogurt (I use 0% fat)

1 tsp Maple syrup

1/2 tsp Vanilla

Whip together till smooth.

Instructions: 

1. In a blender blitz all dry (oats, baking powder and spice) to a flour consistency.

2. Add the one peach, vanilla and milk and blend. Start with 2/3 of the milk first then add the rest as you want a paint like consistency and depending on the since and ripeness of your peach you may not need all of the liquid. Add the remaining TBSP of oats to the batter and mix in.

3. Heat up your pan or griddle on a medium-low heat and spray with non-stick spray.

4. Once ready, start making your oatcakes. Spoon your batter into your pan, and smooth into a round, 1/4 cup measurements or a heaped TBSP are about right for silver dollar style pancakes. When bubbles form on the surface and the edges are set enough to get a spatula underneath flip them over and cook on the other side.

5. To serve, alternate layers of oatcakes, peaches and 'cream' filling.

Peach Melba Oatcakes

Now don't judge the picture, as I said at the time on Instagram, I got distracted. I was entertaining my Nanna at the time and she just got back from the chippie when I had finished stacking and was taking the picture.So it toppled. I tried to fix it with extra sauce. It reminds me a little bit of a muppet ;)

For the twist, just omit the pumpkin pie spice, add 1/2 tsp vanilla extract and 1/2 tsp maple syrup or some other sweetener to the batter and finish of with raspberry sauce (Blended raspberries). I made my sauce slightly chunky and garnished the whole stack with extra raspberries.