Overnight Oats Topped with Stone Fruit Compote

Jenny Morris, Nectarines, Peaches

  • Serves 2

Ingredients

Overnight Oats

  • ½ cup rolled oats
  • 1 cup Greek yogurt
  • 2 Tbsp chia seeds
  • ½ Tbsp flax seeds
  • 1 to 2 Tbsp honey or maple syrup – too taste

Peach and Nectarine Compote

Makes approximately 2 1/2 cups

  • 3 large cling peaches, cut into small chunks
  • 3 large firm nectarines, cut into small chunks
  • ¾ cup brown sugar
  • ½ tsp salt
  • 1 Tbsp lemon juice
  • ½ tsp vanilla extract
  • A pinch of ground cloves

Method

Overnight Oats

  1. In a bowl stir all the ingredients together, cover and chill overnight.
  2. In the morning check the consistency and stir in a little milk or more yoghurt if you want it to be little more runny.
  3. Top and stir in your stone fruit compote.

Peach and Nectarine Compote

  1. Place the fruit into a heavy based saucepan with the sugar and salt, stir together well and simmer over a low heat.
  2. Stir the mixture occasionally to prevent sticking, simmer for 10 minutes then add the lemon juice.
  3. Keep simmering until the fruit has softened and the mixture is slightly syrupy, stir in the vanilla extract.
  4. Taste and adjust the sweetness level.
  5. I like a little pinch of ground cloves stirred in at this point.
  6. Allow to cool down completely before portioning and freezing.

Footnote:

How to freeze nectarines and peaches

  1. Wash and thickly slice the fruit. (6 Large fruit)
  2. Toss in melted butter and sugar. (80 g Butter and 80 g sugar).
  3. This will help to retain its colour.
  4. Open freeze on a lined tray.
  5. Once frozen you can bag them to use later in a delicious crumble.