Nectarines and hazelnuts add juicy sweetness and crunch to this healthy brunch favourite.
2 cups rolled oats
juice of 2 lemons
2 cups plain yoghurt
3 nectarines, sliced
¼ cup honey
⅓ cup roasted hazelnuts, skinned and crushed, to serve
1. Place the oats in a bowl. Add lemon juice, yoghurt, honey and some of the ripe nectarine slices, keeping a few slices aside. Fold through gently until well mixed.
2. Share between serving bowls, add the remaining nectarine slices and sprinkle with the hazelnuts.
If you like this, you may also like Neil Perry's ham omelette