Baked nectarine with muesli recipe
Serve up a summery breakfast or snack with this delicious baked nectarine recipe from California Walnuts. Bake with muesli and serve with Greek yoghurt for a low-sugar and gluten-free sweet treat.
Greek yoghurt is an easy and delicious way to support your gut health and adding your daily dose of probiotics. Probiotics are the gut-friendly bacteria that have numerous benefits for various areas of our health and wellbeing. This includes maintaining healthy gut movements, promoting immunity and lowering cholesterol. Having good gut health is an excellent way to keep your tum happier and flatter – find out more in Liz’s guide here.
Honey gives added sweetness to this baked nectarine recipe. Honey – specifically raw honey – is thought to have antioxidant properties, helping to mop up any damaging free radicals that our cells generate during metabolism. Antioxidant levels vary from honey to honey (depending on the bees’ floral source and location), but typically the darker the honey means a higher value of antioxidants. For a vegan alternative in this recipe, swap for maple syrup instead.
Find out more about replacing sugar in your baking with our guide.
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- 4 ripe nectarines, halved and stoned
- 50g walnuts, roughly chopped
- 50g raisins
- 25g oats
- 4 tsp honey
- 4 tbsp Greek yoghurt
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Place the nectarine halves cut side up in a roasting tin so they fit quite snuggly.
- Mix together the walnuts, raisins, oats and honey and spoon over the nectarines. Add 4 tbsp boiling water to the bottom of the tin and bake for 20 minutes until tender and golden.
- Serve with Greek yogurt.