Name: Overnight summer oats with roasted nectarines
Prep time: 10 min
Cook time: 15 min
Ingredients: 2/3 cup natural sliced almonds; 1 cup rolled oats; 1 large Granny Smith apple, quartered, cored, grated; 2 cups unsweetened almond milk; ½ cup sultanas; ¼ cup currants; 3 nectarines, cut into 12 wedges; ¼ cup maple syrup, plus extra to drizzle; Extra unsweetened almond milk, to serve (optional)

Credit

Whisk Media Group

Credit

Whisk Media Group

2/3 cup natural sliced almonds
1 cup rolled oats
1 large Granny Smith apple, quartered, cored, grated
2 cups unsweetened almond milk
½ cup sultanas
¼ cup currants
3 nectarines, cut into 12 wedges
¼ cup maple syrup, plus extra to drizzle
Extra unsweetened almond milk, to serve (optional)

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Roughly chop 1/3 cup almonds and place into a bowl. Add rolled oats, apple, almond milk, sultanas and currants. Stir until combined. Cover and refrigerate overnight
Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Combine nectarine wedges and maple syrup in a bowl. Spread on prepared baking tray and bake for 15 minutes or until nectarines are golden and softened. Spread remaining almonds on a second tray and bake for the last 5 minutes of cooking
Stir extra milk into porridge, if you like, and spoon into serving bowls. Top with roasted nectarines and almonds. Drizzle with extra maple syrup

Roughly chop 1/3 cup almonds and place into a bowl. Add rolled oats, apple, almond milk, sultanas and currants. Stir until combined. Cover and refrigerate overnight
Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Combine nectarine wedges and maple syrup in a bowl. Spread on prepared baking tray and bake for 15 minutes or until nectarines are golden and softened. Spread remaining almonds on a second tray and bake for the last 5 minutes of cooking
Stir extra milk into porridge, if you like, and spoon into serving bowls. Top with roasted nectarines and almonds. Drizzle with extra maple syrup

Roughly chop 1/3 cup almonds and place into a bowl. Add rolled oats, apple, almond milk, sultanas and currants. Stir until combined. Cover and refrigerate overnight
Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Combine nectarine wedges and maple syrup in a bowl. Spread on prepared baking tray and bake for 15 minutes or until nectarines are golden and softened. Spread remaining almonds on a second tray and bake for the last 5 minutes of cooking
Stir extra milk into porridge, if you like, and spoon into serving bowls. Top with roasted nectarines and almonds. Drizzle with extra maple syrup

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Jenil

6 Apr 2024, 5:18 pm

Information was great - Wow, I just read the article about Overnight Oats, and I absolutely loved it! The way the steps and details were explained was so simple and helpful. I tried making the recipe, and it turned out to be fantastic! Overnight oats are such a convenient and delicious breakfast option, especially for busy mornings. Plus, I used True Elements Steel-cut Oats for this recipe, and they worked perfectly. I'm definitely going to make this again and again. Thank you for sharing such an awesome recipe!

+ 2 star only ratings in addition to the reviews above

Breakfast Australian Brunch Vegetarian Bowl Food Dairy Free Lactose Free Milk Almonds Raisins & Sultanas Oats Apples Syrup Nectarines

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