It may be back to school for many kids, but I’m not ready to let go of summer or the produce that comes along with it. Before plum season is officially over, here is a recipe for a delicious breakfast oatmeal you can have stored in the fridge or freezer and ready in no time at all. Whether you’re feeding babies, toddlers, or kids running out the door on their way to school, this breakfast of champions is sure to be a winner.
- 2 plums, pitted and chopped
- 2 tablespoons pure maple syrup, divided
- ½ tablespoon extra-virgin olive oil
- 1 teaspoon cinnamon
- 1 cup whole quick cooking oats*
- 2 cups milk of choice (cow's, almond, rice, hemp, etc..)
- 1½ cups water
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- Preheat oven to 400.
- On a parchment lined baking sheet toss plums with 1 tablespoon of maple syrup, olive oil and cinnamon. Roast in the oven for 10 minutes, until soft, bubbly, and caramelized. Remove and set aside.
- Meanwhile, bring oats, 1½ cups of the milk, water, vanilla, and salt to a boil in a medium saucepan. Lower heat and simmer 5 minutes until thickened. Stir in remaining ½ cup of milk and tablespoon of maple syrup. Top with a scoop of plums.
* Quick Cooking Oats – These are oats that have been pressed slightly thinner than rolled oats. They cook more quickly, but retain less of their texture. You can substitute Rolled Oats or Instant Oats for quick cooking. If you want a chewier consistency, substitute steel-cut oats and just increase the cooking time according to package instructions.