Oven-Baked Nectarines with Oatmeal and Almond Crumble

I have something to celebrate… I passed the first year of my Culinary Arts program!! 🥳🎉

Festive occasions call for festive recipes, and this delicious fruit dish with an oatmeal and almond crumble is no exception. It looks super fancy, but it reallydoesn’ttakemuch effortto make. Those are always the best dishes, aren’t they?

Thesweet flavorof the nectarines and strawberries is a real treat. Thesoft textureof the warm fruit offers a nice change from what we’re used to, and it also creates an interesting contrast with the crumble. The rolled oats and almonds are a heavenly combination. They also help keep youfeeling full longer, so you won’t get hungry right away. 

Whether forbreakfast, asa snack, or in a smaller portion asdessert, this recipe is incredibly versatile. One thing is certain: this dish will put a smile on your face. 

The Recipe

Ingredients: ( serves 2)

• 100 g rolled oats 
• 50 g slivered almonds 
• 2 tbsp melted coconut oil
• 4 tsp honey
• 4 nectarines 
• 6 strawberries 
• 2 tbsp Greek yogurt

Preparation: (10 minutes of prep time and 15 minutes of waiting for the oven😉)

1. Preheat the oven to 180°C.
2. Melt the coconut oil in a small saucepan. 
3. Mix the melted coconut oil, rolled oats, almond slivers, and honey together well, then set aside for a moment. 
4. Cut the nectarines into strips. Be careful of the pit in the middle—make sure to cut around it. 
5. Cut the strawberries in half. 
6. Divide the strawberries and nectarines between 2 oven-safe bowls. 
7. Sprinkle the crumble on top. 
8. Bake in the oven for 15 minutes. 
9. Top it off with a tablespoon of Greek yogurt.

Enjoy your meal!!

Zoë, what should I do with the leftover ingredients?

• Nectarines 

If you have any left over, you can use them for breakfast with yogurt and granola. Or you can sprinkle them on your oatmeal, like shown here.

• Strawberries

With the other strawberries, you can make this summery salad or use them to make oatmeal for breakfast.

• Almond slivers 

You can also use this to top off your smoothie, such as here.

• Coconut oil

I often use coconut oil in my baking recipes because the subtle hint of coconut adds an extra dimension to the flavor. This also allows you to make many cookies and other treats vegan. These cookies with chocolate and peanut-filled tartlets or these apricot and chocolate cookies are absolute favorites that you can use the rest of your jar of coconut oil for.