Recipe Time:
1 hour and 10 minutes
Recipe serving:
4-6
Ingredients
Direction
- In medium bowl, stir together oats, oat milk and cinnamon. Refrigerate overnight or until oats are softened and liquid has been absorbed.
- Preheat oven to 430°F.
- In small saucepan set over medium-high heat, stir together wine, 1 cup water and honey. Bring mixture to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes or until slightly thickened.
- Arrange peaches in greased 8-inch square ceramic or glass baking dish. Pour wine mixture over peaches and toss to coat (reserve saucepan). Roast for 25 to 30 minutes or until peaches are golden and tender. Using slotted spoon, transfer peaches to another medium bowl. Pour wine mixture through fine-mesh sieve back into small saucepan and set over medium heat. Simmer, stirring occasionally, for 25 to 30 minutes or until thickened.
- Divide oats mixture evenly among ramekins or bowls. Top evenly with roasted peaches, granola, pecans and chia seeds. Drizzle with wine syrup.
Tip: These oats are also delicious when prepared with other in-season stone fruits, such as plums or nectarines.
