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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

Method
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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Blueberry Chia Jam

There has been a total blueberry obsession happening in this house this week. It started because I went to the organic shop & local blueberries were on offer in kilo large punnets at a seriously good price.

At the same time the baby decided that blueberries were her absolute total undisputed favourite thing to eat. Which also meant I seemed to constantly have a punnet of them in my basket/in the pram. When fruit is this bountiful my favorite thing to make is chia jam.

Chia jam is the best way to use fresh ripe fruit. You barely have to do a thing & yet you are gifted with a thick delicious multi purpose jam. Spread on toast, stirred through yoghurt, dolloped onto Bircher, eaten greedily straight from the pan (ummmmm…..), it’s enjoyment is endless.

After so much focus on lunch last week, this jam has really helped me up my breakfast game. I eat it topped with sliced almonds, the baby has some with oats. I love that it’s easy & quick to make and also that it keeps in the fridge for at least four days. My love for it is so great that I chose it to be my featured recipe when I was interviewed this week by the wonderful Erica over at “The Star Whisperer”. Erica is a London mama & her blog is a beautiful story board of fashion, lifestyle, design & brand tips. I’m so thrilled that she loves my recipes!

The great thing about chia jam is that you pick the flavor depending on what you need to use up. Blackberries are on their way in & work perfectly. As apples arrive at the end of the month simply stew, blend & add chia (and maybe a dash of cinnamon). Roasted nectarines that have been pureed would be delicious too. You choose, you only need three ingredients, one of which is water, and you are on your way to the perfect breakfast accompaniment.

Ingredients (10 -12 servings)
800g blueberries

4tbsp water

6tbsp chia seeds

Method
Place the fruit into a large pan with the water

Heat slowly and stir often until the fruit has softened & breaks apart

(If using a harder fruit, simply puree at this stage)

Remove from the heat

Add in the chia, stir well & leave to thicken (add more chia for a thicker consistency)

Store chilled in an airtight container for up to 4 days

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