Nectarine and Cherry Cobbler

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I love dessert, like I really love dessert! So why not eat it for breakfast? This cobbler tastes like a dessert but is completely refined sugar free and healthy. You can easily make this recipe gluten free by using gluten free oats.

If you’ve followed me for a while you will know I have a soft spot for this baby skillet, I spent a bit too much time hunting around looking for the perfect one and eventually found this one here. In all honesty, you really don’t need a fancy skillet for this recipe and any ovenproof bowl can be used.

I have served my cobbler with a dollop of Skyr yogurt, I use Skyr yogurt as the majority of the lactose containing whey has been strained out. I have found that higher lactose containing products can cause a flare up of my IBS, this is a completely personal choice and will not work for everyone. However, the texture of Skyr yogurt is just too good to miss out on!

I’m a sucker for a deal and both the cherries and nectarines may have been reduced in M&S… it would have been rude not to take this opportunity to make this! I regularly hunt around for reduced or clearance fruit and veg that I can fit into my menu for the week. This also means I can slip exotic and more expensive fruits into the budget! So moral of the story, hang around the food shops at the end of the day and pick up all the bargains!

 

Serves 1

Ingredients

  • ½ tsp. coconut oil.
  • Nectarine (approx. 130g).
  • 80g black cherries.
  • ¼ tsp. cinnamon.
  • 40g Flahavans jumbo oats.
  • ¼ cup Koko coconut milk (63ml).
  • 3g Truvia.
  • 1 tsp vanilla extract.
  • ½ tsp baking powder.
  • 50g Skyr Icelandic yogurt (optional)

Method

  • Preheat the oven to 200 degrees.
  • Grease a single serve skillet or ovenproof bowl using the coconut oil.
  • Cut the nectarine into wedges and place in a bowl.
  • Cut the cherries in half and remove the stone, place in the bowl with the nectarines.
  • Add cinnamon to the fruit and mix, add the fruit to the skillet.
  • In the same bowl used for the fruit (you want to make sure you get all those lovely juices) add the oats, milk, vanilla extract, baking powder, cinnamon and Truvia. Mix well.
  • Top the fruit with the oat mix, pouring excess liquid left in the bowl over the oats.
  • Place in the over for 25 minutes, until the top of the oats turn crispy.
  • Serve with a big dollop of yogurt, or ice cream if you need that extra bit of indulgence.
  • Turn off all mobile phones (after taking a quick photo), disconnect from the internet and enjoy your food!

Macros (without yogurt): 282kcal, 6g fat, 49g carbs, 8g fiber, 8g protein.

Macros (with yogurt): 315kcal, 6g fat, 51g carbs, 8g fiber, 14g protein.

 

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