Fruits and Veggies Monday: Georgia Peach & Zucchini Slow Cooker Oats

Happy Monday!  Which means it is time for #fruitsandveggiesmonday again, so make sure to give @lenasveganliving's contest some love. :)  My biggest challenge in putting together an entry for the contest right now is editing it down because there are just too many beautiful in-season fruits and vegetables around here!  I have been enjoying this season even more than usual from a food perspective.  Perhaps it is because this is the first spring/summer that I have been blogging and sharing recipes that has made me even more in tune with what is available now, but whatever it is I'm going to keep on using all of the fresh produce in the best ways I can think of!

To pay homage to my state, I'm going to share with you my prepped breakfast for the week that combines some of the best Georgia has to offer.  There's a reason why peaches are the state fruit--anyone who has tasted one can tell you Georgia peaches are incredibly juicy and delicious when in season!  I know I used peaches a few weeks ago in my Monday post, but between the berries and peaches I am in vegan heaven right now. ;)

In keeping with my common meal prep theme, I do love using the slow cooker to make a big batch of steel cut oats for breakfasts for the week.  You can see some of my former combos with cauliflower  (sounds odd, but it was delicious!) and apples.  I enjoy overnight oats, as well, but I prefer steel cut oats cooked and like to use those more often than rolled oats if I can.  Oats are full of fiber, plant-based protein (yep, a serving of steel cut has about 7 grams), and make the perfect base for all kinds of different flavor additions.

The zucchini is in season here now, too, so besides using some in a ratatouille I'm going to make later on today, I shredded some up to toss in my oats.  It really imparts no flavor, so it's a great way to get in an extra bit of veggies to your daily intake even if you can't seem to eat enough otherwise.  To finish it all off, of course I had to sprinkle on some Georgia pecans for a crunchy, nutty topper.  I sometimes get envious of all of the tropical fruit some of you all share on Mondays (and other days), but I can't complain when I have plenty of nourishing and delicious things grown right in my own neighborhood.

Georgia Peach & Zucchini Slow Cooker Oats

Makes 8 servings

• 2 cups steel cut oats
• 3 fresh, ripe peaches, pitted & chopped
• 1 cup shredded zucchini
• 2 tablespoons chia seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 6 cups water
• pecans and optional sweetener of choice to serve (date paste, maple syrup)

Place all of your ingredients through the water in a 3-4 quart slow cooker.  Cover and turn on to the high setting.  Cook for 2 hours, then check to see if your oats are done.  If needed, replace lid and cook for an additional 30 minutes.  Remember a little extra water is ok as it will get absorbed as your oats cool, and it will help keep them from drying out if you are portioning out for a week's worth of breakfast.

Top with chopped pecans for a total taste of the South!  I like to portion mine out so I can just grab and go for breakfast--especially on days like today when I'm out of the house by 6 am. :)