I’ve always loved peaches. Seriously, nothing beats a bowl of fresh, perfectly ripened-on-the-tree peaches when they are in season (July/August). The problem I run into is, that I swear peach season just never lasts long enough!
So this is when I happily turn to California cling peaches, which are picked and packed in their own juices, usually within 24 hours to ensure they retain their appearance, texture, flavour and nutritional content (no preservatives are used, look for the ones packed in their own juice).
While peaches may not be known as a “nutritional superstar” (such as tart cherry and blueberries are), they certainly fall within the realms of healthy foods to choose from!
For example, they contain 10% daily value of vitamin A (in 1 cup sliced) including certain carotenoids, such as beta-cryptoxanthin, that holds anti-inflammatory (and anti-cancer) properties, as well as lutein and zeaxanthin which are integral to eye health. Interestingly, canning peaches increases the vitamin A content from 10% DV to 26% DV, according to the USD Nutrient Database.
Peaches also contain small amounts of other necessary vitamins and minerals, such as vitamin C (12-17% DV).
I’ve been using peaches in smoothies and baking with them for years now. In fact, when cooked, canned peaches maintain their shape and firmness better than fresh or frozen – so for baking purposes canned sometimes works better (see photo below). So when I was turning over an idea for baked oatmeal in my mind and saw the can of peaches I’d bought sitting on my counter, things came together pretty quickly!
Eat 2 Run Peaches ‘n’ Cream Baked Oatmeal Pie
I’m a huge fan of oatmeal. You’ve heard me say before that oats are a great source of immune boosting beta-glucan, and this is one of the main reasons I reach for them so often. I also added hemp hearts for their anti-inflammatory omega-3 fatty acid content into this baked oatmeal. Along with the vitamin A and C found in the California cling peaches, this dish is perfect as a pre-run meal, or as a post-run recovery breakfast (along with a glass of tart cherry juice of course)!
Makes 4-6 servings
- 2 cups instant oats
- ½ cup hemp hearts
- 2 tsp baking powder
- ½ tsp sea salt
- 1 cup almond or coconut milk
- 2 eggs (or ¼ cup chia seeds mixed with ½ cup milk and sit to gel)
- 3-4 Tbsp maple syrup
- ¼ cup coconut oil or grass fed butter, melted
- 1 can clingstone peaches, drained (reserve 6 slices for top of pie and dice the rest)
- 1-2 Tbsp honey or maple syrup (for drizzling over the top before baking) – optional
- Heat oven to 350. Grease a pie plate with coconut oil or butter.
- In a medium bowl, mix together the oats, hemp, baking powder and salt.
- In another bowl, whisk together the milk, eggs (or chia mix), syrup and oil or butter. Fold in the chopped peaches.
- Mix the wet and dry ingredients together and pour into the pie pan. Top with the 6 reserved peach slices. Optionally, drizzle honey or maple syrup over the peaches for a slight crusty sweet pie top.
- Bake for 45 minutes. Let cool for 10-15 minutes before serving.
- 1 can coconut cream, refrigerated overnight (in order to separate the cream from the liquid)
- 1-2 Tbsp maple syrup or honey
Open the can and scoop out the hard cream, which will be at the top (discard liquid at bottom). Add honey or maple syrup and whisk (or beat with electric beater) the cream and syrup together until fluffy.
Serve each slice of oatmeal pie with a dollop of coconut cream (which will melt onto the oatmeal pie). Enjoy!
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN