Ok. I admit it. I’m addicted to my daily breakfast of oats. In Buenos Aires, it was rolled oats (including these amazing peaches and cream oats) but now that we’re back we’ve moved on to delicious steel-cut oats. Though steel cut oats take longer to cook (about 20 minutes), their nutty, chewy, filling-ness more than
I interrupt my week of Antarctica posts to introduce you to an awesome breakfast I made a couple of days ago and have been eating steady since. Home made peaches and cream oatmeal. Remember peaches and cream oatmeal? That stuff is delicious. But it is also pretty sugary and full of ingredients I can’t pronounce.