Overnight Summer Oats with Roasted Nectarines

Preparation time: 10 mins
Cooking time: 15 mins
Serves 4

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)

Method
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.

It's Aussie Stonefruit Season!

Whether you'd like a juicy peach, crunchy nectarine, smooth apricot or a tangy plum, there's plenty of deliciously sweet stonefruit to choose from, perfect for snacking this summer. 

Nectarine

Enjoy: fresh (fir, and crunchy or soft and juicy) 
Try me: sliced and spread on a summer salad of freekeh, haloumi and parsley for freshness or roasted to top overnight oats for a burst of sweetness
Pair with: nuts, lime, basil, cinnamon, ginger, black pepper, pork, fish
Ripe and ready: look for white freckles on the top half, these indicate sweetness

Peach

Enjoy: fresh (soft & juicy) 
Try me: chargrilled and served with a savoury mozzarella, basil and prosciutto platter or softly poached and drizzled over mini pavlovas to brighten up festive baking
Pair with:nuts, citrus, basil, cinnamon, cloves, honey, prosciutto, pork
Ripe and ready: look for smooth skin and a sweet smell

Apricot

Enjoy: fresh (soft & juicy) 
Try me: poached, stewed or pureed to make a healthy chia jam for breakfast and in baking to create a crowd-pleasing coconut slice or afternoon treat
Pair with: vanilla, lemon, mint, nuts, cardamom, orange, brown sugar or chicken
Ripe and ready: look for a deep yellow colour with a firmer feel

Plum

Enjoy: fresh (firm & tart or soft & juicy) 
Try me: as a warm or cold dessert, tasty jam or as a sauce cooked with aromatic spices and served with grilled meats
Pair with: nuts, basil, mint, red wine, duck, pork
Ripe and ready: look for rich colouring and a plump appearance

Stonefruit Selection & Storage

When picking stonefruit, choose ones that give slightly under pressure when pressed and have a sweet fragrance, with minimal bruising
Keep your stonefruit at room temperature until it reaches desired ripeness
To fasten the process, place unripe stonefruit in a brown paper bag with a banana or apple
Once ripe, pop stonefruit in the fridge. When you're ready to eat it, remove from the fridge for an hour – you'll get the best flavour at room temperature! 

@aussiesummerstonefruit