Fresh Peach Breakfast Goodness

I don't know why I love this dish so much.  To me, it's comfort food, creamy and full in your mouth, like rice pudding --  only cold.  And filled with peaches.  And berries.  And the crunch of a little walnut.

You can eat this Peach Muesli with Berries for breakfast, lunch, or snack.  I'm sure I've eaten it for dinner, too, in the same way you sometimes pour yourself a bowl of Cheerios and call it a day.

For some reason I make this in no other month than July, when the backyard peach tree gives forth her exquisite magic, one whiff of which tells you there is truly no other place you'd rather be than right here, nose in fruit, inhaling summer.

Mmmm.  I think it's time to go make another batch.

PEACH MUESLI WITH BERRIES

2 c. oatmeal, uncooked
2 c. fresh peaches, peeled and chopped
1 1/2 c. apple juice (I've also used white grape juice)
8 oz. vanilla or peach non-fat yogurt (or you can use plain yogurt, with a little maple syrup to sweeten)
1/2 t. vanilla
a large handful of berries (blackberries, blueberries, raspberries -- it doesn't matter) to throw on top of each serving
a small handful of chopped walnuts to throw on top of each serving

In medium bowl (one that has a lid is perfect), combine oatmeal, peaches, juice, yogurt, and vanilla.  Stir together well.  If eating immediately, throw some in a bowl and toss on the berries and nuts.  If eating later, just put in the fridge, covered, until you're ready to eat.  Toss on the nuts and berries before serving.  Keeps for several days -- if it lasts that long.
NOTE:  Recipe comes from the Venice Yacht Club Cookbook of 1998, which was dedicated to the memory of my Aunt Jan, a kind and fun lady.  Miss you, Aunt Jan.

NOTE #2:  If you have lots and lots of peaches, consider making some peach nectar.  Perfect for freezing and giving you that mid-winter reminder of summer.