This is a delicious breakfast for a summer day. This nectarine and strawberry fruit compote is so amazing, especially when topped with crunchy, golden almondy clusters. This is my new go-to breakfast for sunny mornings. My favourite way to eat this is with a big dollop of creamy CoYo, it is the dream.
- 100g Jumbo Oats (1 cup)
- 50g Porridge Oats (1/2 Cup)
- 50ml Maple Syrup
- 55g Almond Butter (1/4 cup)
- 1/2 Tablespoon of Vanilla Powder
- 1 Tablespoon Coconut Oil
- 40g Oat Flour (1/2 cup)
- 20g Flaked Almonds (1/4 cup)
- Pinch of Sea Salt
- 4 Peaches
- 250g Strawberries (2 cups)
- 1/2 Teaspoon Vanilla Powder
Preheat the oven to 180 degrees Celsius.
Chop and prepare the fruit for stewing. Place these in a saucepan over a medium heat and stir until the fruit begins to break down. This will need to simmer for about 20 minutes.
In a separate bowl mix together the ingredients for the crumble topping. Place this onto a baking paper coated tray and put this in the oven for 20 minutes. This will be ready when it has turned a nice golden brown with a crunch.
Put some of the fruit into a bowl and sprinkle the crumble topping.