Is it too late to be baking with nectarines? I feel like I didn’t do them justice in the summer. So out they come now, mid-fall.
And yet no pumpkin recipe in sight. It’s almost like I’m ignoring the seasons of their seasonal produce on purpose.
But I promise you right now, I will make a pumpkin recipe this month. Heck, maybe two or three. I’m saying this here so I have more accountability. Because otherwise, I will just put it on the back burner until spring arrives. Then I will be so late in the game..
You need to remind me if I forget!
But I couldn’t help myself. I saw the nectarines on the shelf and thought: those would be amazing in an oatmeal. Fall be damned, I’m getting them.
Because even though nectarines may be a summer fruit, oatmeal sure seems to me to be a fall and winter food. So it evens out, right?
This was the perfect thing to wake up to. And wake up to again the next day.
One of the best things about making baked oatmeal is the leftovers. Leftovers = less time preparing breakfast in the morning = more time writing about how amazing this leftover oatmeal is the next morning. Do you see how many wins this oatmeal is having?
This oatmeal is not to sweet with an awesome crunch with the added almonds. The almonds are of course optional. If my boyfriend had his way, he would have had me remove all of the almonds, or not put any in in the first place. But then he tried it, and even though he really hates almonds, he liked them in this oatmeal.
What other types of oatmeal should I try? Banana? Pumpkin? All of the above? What is your favorite way to eat oatmeal?
This Baked Nectarine and Almond Oatmeal is so warm and comforting, you will want to make it for breakfast everyday. The almonds give a great crunch.
- 2 cups rolled oats
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 cup almonds, chopped
- 2 cups milk of choice
- 1 large egg
- 3 Tbsp salted butter, melted and cooled
- 1 tsp vanilla extract
- 1 1/2 cups nectarines, chopped
- nectarines slices for the top, optional
Preheat the oven to 350°F. Grease an 8×8 square baking dish and set aside.
In a medium bowl, mix together the oats, brown sugar, salt,baking powder, cinnamon, and almonds until fully combined.
In another medium bowl, whisk together the milk, egg, butter, and vanilla.
Arrange the chopped nectarines on the bottom of the prepared baking dish. Pour the oat mixture evenly over the nectarines. Pour the milk mixture over the oats. Shake the baking dish to make sure the milk covers the oats evenly. If you want, add a few sliced nectarines on top of the oatmeal.
Bake in the preheated oven for 40 minutes, or until the top is golden and oatmeal is set. Let the mixture cool for 5 minutes and serve warm.
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