Slow Cooked Nectarine Oatmeal

So yesterday I posted a photo of this beautiful breakfast on the Fit Foodie Finds Facebook page…but I called it Slow Cooked APRICOT Oatmeal. I apparently don’t know my fruits I had to double check with Blake which fruit it actually was and it turns out I was wrong!

We picked up some beautiful peaches and nectarines (not apricots) from Jerry’s this weekend and they looked lonely in my fridge, so I decided to bake them inside my favorite breakfast…oatmeal!

I almost always microwave my oats because I am either in a hurry in the AM or because I am making breakfast at work. I worked from home yesterday and was able to do things a little bit differently. I slow cooked my oats in the oven…making them very tender. It also brought out the delicious, sweet flavor of the nectarines, which I probably wouldn’t have gotten in the microwave.

Peaches and Nectarines look so similar! In the above photo, can you guess which side is a nectarine and which is a peach?

When the oatmeal came out of the oven, it was extremely hot. I poured a little extra almond milk on top to cool it down. So unbelievably nummy!

Basic Ingredients

⅓ cup rolled oatmeal
½ nectarine, chopped (~1/3 cup)
⅛ teaspoon cake spice
⅛ teaspoon vanilla extract
pinch of salt
⅔ cup unsweetened almond milk
½ tablespoon brown sugar, light
berries: optional

How to make Slow Cooked Nectarine Oatmeal

Preheat oven to 350F.
In a small bowl, mix together oatmeal, nectarines, cake spice, vanilla extract, salt, and almond milk. Then, transfer into a small ramekin and sprinkle on some brown sugar.
Place ramekin in oven for about 30 minutes.
Enjoy hot with a splash of cold almond milk.

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