Everywhere you look, plums, apricots, peaches, and tomatoes are in season. While they’re often enjoyed on their own, these peak-season fruits also pair beautifully together. The idea that “what grows together goes together” shines here—these stone fruits (yes, tomatoes are fruits, too!) overlap at their peak, making them ideal for both sweet and savory dishes like this vibrant stone fruit salad. This recipe is a simple, flavorful way to capture the season, perfect for a fresh lunch or a standout side at your next backyard barbecue or picnic.

Active time: 15 minutes | Total time: 25 minutes

Grilled Stone Fruit Salad

Ingredients

• 2 lbs tomatoes (a mix of small heirlooms and cherry tomatoes), halved
• 1 lb ripe stone fruits (a mix of plums, apricots, pluots, peaches and/or nectarines), sliced
• 1/4 cup olive oil, divided
• 2 tbsp maple syrup
• 1/8 tsp salt
• 1 tbsp lemon zest
• 1/3 cup toasted almonds, roughly chopped
• 2 tbsp capers, rinsed and drained
• 1/3 cup fresh chives, thinly sliced
• 8 oz. ciliegine mozzarella, torn in half
• 1/4 cup basil leaves, torn

Directions:

Preheat a grill or grill pan to medium heat. Halve or slice all of the tomatoes and stone fruits, aiming for a colorful mix and cutting everything to roughly the same size, using cherry tomatoes as a guide. Set half of the tomatoes and stone fruits aside.

In a large bowl, gently toss the remaining tomatoes and stone fruits with 2 tbsp olive oil, maple syrup, and salt. Place the fruit cut-side down on the grill, using a grill basket or skewers for smaller pieces. Grill for 6–10 minutes, turning occasionally, until softened, lightly charred, and beginning to caramelize. Transfer to a plate and let cool slightly.

When ready to serve, combine the grilled and raw fruits in a large bowl. Drizzle with remaining 2 tbsp olive oil and lemon zest and gently toss with most of the almonds, chives, and basil, along with all of the capers and mozzarella. Top with the remaining almonds, chives, basil, and serve.

Serves: 8 | Serving Size: 1 1/2 cup

Nutrition (per serving): Calories: 286; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 15mg; Sodium: 172mg; Carbohydrate: 24g; Dietary Fiber: 8g; Sugar: 15g; Protein: 14g

Nutrition Bonus: Calcium: 33%; Iron: 22%; Potassium: 991mg; Vitamin A: 174%; Vitamin C: 225%

Originally published: September 22, 2017; Updated: March 2026

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Whether it’s a busy weekday or a lazy weekend, there’s never a bad time for a warm, comforting breakfast. With an emphasis on the word ‘quick,’ it’s time to lean on the Instant Pot. It’s a convenient kitchen gadget you’ll want in your cooking lineup, if it’s not already there.

Today, we’re using it for oatmeal — hearty, whole-grain bowls ready in 8 minutes of pressure cooking, plus 5 minutes of natural release, while you’re getting ready for work.  (Read: No stirring, burning or standing at the stove!)

The steps are simple: combine liquids and oats, seal the pot, and cook — then serve immediately with your favorite toppings or portion into jars and refrigerate for the entire week.

A few notes: For best results, a low-fat or non-dairy milk works well — high-fat milks like coconut milk may separate during cooking. You’ll also need less liquid than you would on the stovetop — in the Instant Pot, liquid is absorbed rather than evaporated, so go easy to avoid oatmeal soup.

Active time: 10 minutes | Total time: 20 minutes

Pressure Cooker Oats

 Ingredients

• 2 cups (160g) old-fashioned oats
• 2 cups (480g) water, divided
• 2 cups nonfat milk (almond, hemp, coconut and soy also work)
• 1 tbsp chia seeds
• 1 tbsp flaxseeds
• 1 tbsp hemp seeds
• 1/2 tsp salt
• 1 tbsp maple syrup (optional)

Directions
Insert the steamer rack inside the inner pot of your Instant Pot and add 1 cup of water. In a 4-cup heat-safe bowl, combine the oats, remaining 1 cup water, milk, salt, maple syrup, and seeds, and stir to combine.

Place the bowl on top of the steaming rack and secure the lid on the Instant Pot. Set the valve to “sealed” and cook on high pressure for 8 minutes.

After cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully release any remaining pressure by turning the valve to vent using a wooden spoon.

Carefully remove the bowl from the Instant Pot. Serve the oatmeal with your favorite toppings, or allow to cool completely before transferring to airtight containers and refrigerating for up to 5 days.

Serves: 4 | Serving Size: 1 cup

Nutrition (per serving): Calories: 246; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 3g; Cholesterol: 4mg; Sodium: 343g; Carbohydrate: 39g; Dietary Fiber: 6g; Sugar: 10g; Protein: 11g

Nutrition Bonus: Iron 13%; Calcium 19%; Potassium 416mg

Originally published October 2018; Updated May 2026

The post Pressure Cooker Oats appeared first on MyFitnessPal Blog.