Peach and Orange, Baked and Overnight Oats

Double post. My specialty. I don't know why the majority of my recipes pair up so well but oh well. This week was peach week breakfast wise, as is next week. I'm trying to use the best of the seasonal produce before Britain's harsh Autumn/Winter kills them off and I can only get imported goodies.

I've found that oranges go with pretty much everything, Im planning on a Orange Berry Overnight Oat Trifecta soon but since I was making the same combo in baked form I decided I should post both peach recipes.

Peach Orange Overnight Oats

Ingredients:

1/2 Cup/ 40g Rolled Oats
1/2 Cup/ 120ml milk of choice
2 ripe peaches
1 Orange, Zest and segmented
Pinch of Salt
Pinch of ginger

Optional: 2 TBSP Flaxseed

Instructions:

1. Zest the orange first. If you wish to have a slice for decoration like I did then only zest around either end and cut the slice from the middle before segmenting the orange. To see a tutorial on segmenting citrus from The Oatmeal Artist follow the link here.
2. Peel and chop up 1 peach into bite-size chunks, save the other for serving/decoration. Mix all in a jug/bowl/mason jar, cover and chill overnight or for at least four hours. If there's lots of juice from the orange left in the fruit or on your plate/chopping board mix it in for extra orangey-ness.
3. Chop 1/2 the second peach into bite-size pieces and the other half into slices for decoration.
4. Serve the oats either layered or topped with the extra peach chunks, and arrange the slices as you desire.

Peach and Orange Crumble Baked Oatmeal

Another health-ified breakfast from M&S's Crumbles and Cobblers cook book. You deffantly need ripe peaches for this, if their are ripe than bake the filling in the oven for 5-8 minutes, tossing it every few minutes to stop the mix from drying out. As you will notice, unlike with my other oatmeal's I did not add flaxseed to this recipe as I thought it would ruin the flavour of the crumble topping. Your welcome to add it if you wish, but you will be needing more liquid to bring the mix together.

Ingredients:

Filling:

2 ripe Peaches

Juice and zest of half an Orange

Oats:

1/2 Cup/ 45g Rolled Oats

1/2 tsp Vanilla extract

2 tsps Maple syrup

1-4 Tbsps of milk of choice

1/4 Cup of Hazelnuts, roughly chopped

Pinch of Salt

Instructions:

1. Preheat the oven to 350F/180C/ Gas Mark 4. Slice the peaches and toss in the orange zest and juice, you want to add it tbsp at a time, you want the peaches coated with just a little extra. Don't drowned them. Pour into your ramekin and let sit for a couple of minutes to let the flavours meld whilst you make the topping.
2.Mix oats and salt. Add vanilla and maple syrup and stir with a fork, it will begin to clump. This is what you want. Add the milk tablespoon at a time till the mix comes together loosely into a crumbly texture. You want some bigger clusters and some small. Roughly mix in the hazelnuts.
3. Pour the oats over the peaches, lightly pack it down so it fits down around the fruit but still has still has a loose rubbley look. Bake for 17-20 minutes or till the oats are golden brown and the juices are mostly likely bubbling up the sides.