Nectarine and Pecan Baked Oatmeal

I’ve been making a concerted effort with breakfast this week. I often leave the house and halfway through the baby/dog walk/nursery drop off I realize I am starving. This being Munich, rather than London, there are not many ‘on the go’ options unless I fancy a croissant or a butter pretzel (I don’t). But then by the time I get home the hunger has somehow dissipated and I don’t get hangry until 11am when I basically eat lunch. This is not a great way to start the day, with a belly full of powerful coffee and nothing else.

I’ve been working hard to come up with easy, make ahead breakfasts. Ones that I can eat whilst the baby eats her breakfast (and throws berries at the dog). These nectarine and pecan baked oatmeals fit the bill perfectly. They work because you can vary the ingredients according to your tastebuds or what you have in the fridge. You can make them in individual portions or one big sharing dish to last the week. You can make them on a Sunday evening and enjoy them all week long. I’m thinking that you could even make them savory with roasted mushrooms, feta and spinach…as soon as I try, I’ll let you know. But for now I hope you enjoy the ease of these.

I used roasted nectarines because we had a glut of them sitting on the counter and even though they are in season, the ones we had were rock solid and showed no signs of softening. Roasting fruit brings out its natural sugars and I love the sweetness of the nectarines with the slightly bitter pecans. You can use any fruit and you don’t have to roast it first. Apples, pears, plums and peaches work well but equally you could just throw in a handful of fresh berries and call it a day.

Ingredients (6 servings)
4 sliced nectarines

1/2 cup pecans (chopped)

2 cups oats

1 tsp baking powder

2 flax eggs (or normal eggs)

2 tbsp melted coconut oil

6 tbsp maple syrup or date syrup

2 cups almond milk

Place the wet ingredients (milk, oil, eggs, syrup) into a jug and whisk together.

Combine the oats, baking powder and nuts in a bowl.

In a baking dish (or individual dishes) begin by placing a layer of fruit then covering with the oat mix. Repeat the layering until you almost reach the top of the dish.

Pour over the liquid mix waiting to allow the oats to soak it up until all the liquid is absorbed.

Place onto a baking tray and bake for 40mins (single dish) or until golden brown.

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