Peach season is in full swing, and oh how I wish it were here to stay forever! The brutally hot months seem a bit more tolerable when biting into the juicy and luscious quintessential summer food. I am blessed to live just a couple of hours away from a town called Fredericksburg, Texas, which is known for its peach orchards, among many other things. Come summer, this quaint German town\u2019s main attraction is peach picking, and there will definitely be lines at the orchards. The \u201cClosed\/Sold Out\u201d signs are sure to make an appearance sooner rather than later, so getting an early start on the day is worth a little loss of sleep. Having spent many years in Georgia, I know a thing or two about peaches, but you won\u2019t ever see me in the debate about which state has the best peaches. To each his own!<\/p>\n
While peaches are perfect simply as is, when you realize some are ripening at a much faster rate than you can consume them, consider making this peach compote. Using overripe peaches also allows for fewer sweeteners to be added. In this case, all that was needed was a little maple syrup. Simply stir all the ingredients together in a saucepan, and in less than 10 minutes you\u2019ve got yourself a scrumptious topping or sauce to spoon on top of overnight oats, pancakes, waffles, ice cream \u2026 you name it!<\/p>\n
Peach Compote Overnight Oats<\/strong> Ingredients:<\/strong><\/p>\n 1\/3 cup rolled oats
\nServes 1 (4 servings for peach compote)
\nPrep Time:<\/strong> 5 minutes
\nCook Time:<\/strong> 10 minutes
\nEase of preparation:<\/strong> Easy<\/p>\n
\n1\/3 cup dairy or nondairy milk
\n1\/3 cup yogurt
\n1 teaspoon chia seeds<\/p>\n