Nectarine in yogurt, nectarine in baked oatmeal. Coffee, of course, and a shot of cold pressed chokeberry juice.
During the summer I ate fresh peaches and nectarines for breakfast, lunch, dinner and snack, without doing too many tricks with them. Now that stone fruit is soon out of season they seem to go better into baked dishes such as the one I enjoyed this morning.
Baked nectarine & cinnamon oatmeal
I n g r e d i e n t s & I n s t r u c t i o n s
No special tricks here. I halved a nectarine and popped it into a mixture of oatmeal, cinnamon, egg and milk. Baked it in the oven at 180°C (360°F) for about 20 minutes. You could also sprinkle brown sugar on top before baking to get a little bit of a sweet crust on top, but it's perfectly fine like this as well.
The other half went into a yogurt bowl together with some almonds. That works too.