5 Fall Breakfast Bowls To Start The Day Off Cozy

WHAT YOU'LL NEED
½ cup (3 oz / 80 g) steel-cut oats (pinhead oatmeal)
1½ cups (12 fl oz / 350 ml) coconut milk beverage
1 peach
1 tablespoon light brown sugar
pinch of salt
pinch of ground cinnamon
¼ cup (2¼ oz / 60 g) fresh ricotta cheese
1 teaspoon vanilla bean paste
¼ cup (1 oz / 25 g) brazil nuts, coarsely chopped

LET'S GET COOKING!
Put the oats into a medium pan, pour in the coconut milk beverage and 1½ cups (12 fl oz / 350 ml) water and place over medium heat. Bring to a simmer, cover, and cook for 20 minutes.

Meanwhile, cut the peach in half, remove the pit (stone), and slice each half into 6 pieces. Combine the sugar, salt, and cinnamon in a bowl, add the peach slices, and toss to coat. Heat a nonstick pan over medium-high heat, add the peach slices, and cook for 3–4 minutes, turning every 30 seconds.

In another bowl whisk the ricotta with the vanilla for a couple of minutes. Set aside.

Once the porridge is cooked, remove from the heat and divide between 2 bowls. Top with the ricotta and peach slices. Sprinkle with the Brazil nuts and drizzle with the caramelized liquid left in the pan to serve.