One of the perks of having a sister as a flight stewardess is that you get to enjoy a carefully curated international selection of goodies, that is, the “best of” what each country has to offer, and at the cheapest price. Going to Australia? Nuts! New Zealand? Honey and kiwis! Belgium? Chocolate! Yesterday When she returned from London with a bagful of Summer, namely, summer nectarines – at three for a pound to boot. In Singapore it’ll cost more like one for three dollars instead. In this sense, the title of this post is a misomer; it should be “nectarine n coconut cream oatmeal,” but its more fun to say “peaches n cream,” no?
These sun-kissed orbs of gold were bursting to its seams (or or accurately, skin) with nectar-sweet juices. To do this delectable summer treat justice, I decided to feature them au natural with oatmeal. No stirring them in as it would dilute out its peachy flavours; no baking as it would destroy its vitamins. Simplicity is the call of the day.
The “cream” here is actually coconut butter. The creamy melted coconut butter helps enhance the delicate fragrance of the nectarines. I think peanut butter will be too assertive. The oatmeal is made even more creamy and nutritious with protein powder, and sweetened with medjool dates.
Embrace summer with this peachy/nectariney delight!