Peach, Nectarine and Almond Baked Oatmeal

Is there really a difference between peaches and nectarines? Aside from the fuzzy or no fuzzy skin. Aka the reason I can't eat unpeeled peaches. Cause I say there is. Nectarines are paler in colour and maybe a little sweeter than peaches, but peaches still have a much stronger flavour overall.

If you don't think they do, then try this recipe. Both fruits shine, their contrasting flavours on full display. And the almond just ties it all together.

Peach, Nectarine and Almond Baked Oatmeal

When it comes to the fruit either slice it or dice it. Diced the fruit will be more mixed, but will cook down faster.

Ingredients:

1 Ripe Nectarine, peeled and sliced

1 Ripe Peach, peeled and sliced

1 tsp Maple syrup or sweetener of choice

1/4 tsp Almond Extract

1/2 Cup/ 45g Rolled Oats

1/4 tsp Baking Powder

1/3 Cup/80ml milk of choice

1 tsp Vanilla Extract

Pinch of salt

Handful of flaked almonds

Instructions:

1. Preheat the oven to 350F/180C/Gas Mark 4. Mix all the filling ingredients and pour into your ramekin.

2. Mix up the oats, add a few of the almonds to the mix. Pour on top of the filling and top with the rest of the almonds. Bake for 17-20 minutes.

3. Serve when the oats are firm and the almonds lightly toasted and golden. Juices might start bubbling up the sides, but I like it like that.