Slow-Baked Creamy Apple Peach Porridge

This was so creamy and so delectable. Every bite comes with a little  sweetness from the baked apples, a creamy touch from the flax seeds, a little sour from the baked nectarine, warm cinnamon, a nutty crunch from the sunflower kernels, and a juicy pop from the fresh apples. Need I say more? Not to mention your oven will give off the most amazing scents and make your house smell like warm cinnamon apple pie. 

The reason why I slow baked this for an hour is to let the flavors really set in and to allow the flax seeds to absorb milk and become soft. Trust me, it ends up being so delicious and so creamy! If you don't have much time to cook in the morning I suggest preparing this the night before and storing it in the fridge. That way when you wake up in the morning all you have to do is pop it in the oven while you're getting ready. Also, if you store them overnight, the oats and flax seeds will have absorbed most of the milk so it's not necessary to slow bake for an entire hour. Instead, bake at 350 degrees for about 15 minutes.

Ingredients:

1 nectarine, diced into small cubes

1 apple, peeled and sliced 

1 apple, diced (peel on)

1/2 cup oats

1 cup coconut/almond milk blend

1 tsp sunflower kernels

1 tsp flax seeds

dash of cinnamon

Place the slices of the apple that was peeled into a pan with 1/2 cup of water and a dash of cinnamon, and let it simmer on low fire for about 10 minutes until they become soft. Add the soft apple slices to a bowl with the oats, milk, flax seeds, nectarine cubes, and more cinnamon. Stir everything in evenly then transfer to an oven-safe dish. Sprinkle on the sunflower kernels and put in the oven to bake at 250 degrees for 1 hour. Remove from the oven and top with the fresh apple cubes that were diced with the peel on. Stir everything together and enjoy.