Irish Oatmeal with Dried Peaches

1 cup McCann's Steel Cut Irish Oatmeal
41/4 cups water
1/2 cup dried peaches (I used Sun-Maid) - cut into large dice
2 ounces toasted walnuts

You can soak the oats and fruit overnight in the refrigerator, but you won't get the same depth of flavor from the fruit.

If you want to omit the dried fruit, reduce the water to 4 cups.

Double or triple the ingredients, and freeze individual servings. No more instant oatmeal!

Toast walnuts by putting them on a rimmed cookie sheet in a 325 degree F oven for 10 - 15 minutes.

Bring water to a boil. Add peaches and let cook about 1 minute. Add oats. Reduce to simmer. Stir frequently. Cover pan after 20 minutes; continue to stir about every 5 minutes. Check for doneness after 45 minutes; if oats are not soft enough, continue cooking until they are done. Sometimes it takes an hour or longer, depending on the freshness of the oats and dried fruit.

Remove from heat and let sit, covered, for 5 - 10 minutes. Stir before serving.

Serve with a small amount of sweetener, if desired, and some plant milk or milk, if desired. Put 1/2 toasted walnuts on top.

Serving Size: Makes 4 generous 1 cup servings