Brûlée oats with goji berries & caramelised peaches
READY IN 20 minutes plus overnight soaking SERVES 4
1½ cups rolled oats 1½ cups apple juice or water ½ tsp ground cinnamon 1 Tbsp goji berries, plus extra to garnish 1¼ cups plain Greek-style yoghurt 125ml cream 2 Tbsp coconut sugar 2-3 peaches, halved then cut into wedges 30g butter ¼ cup maple syrup
1 In a large jar combine the oats, apple juice, cinnamon and goji berries and mix well. Chill in the fridge overnight or for at least 4 hours until most of the liquid is absorbed and the oats are tender. 2 The next day, drain excess liquid from oats and fold in ¾ cup of the yoghurt. Divide the mixture between four heatproof serving bowls. 3 Preheat oven grill to high heat. Whip remaining yoghurt and cream until medium peaks form then spoon onto oats. Sprinkle with coconut sugar and grill for 5-8 minutes until golden and toasted (alternatively, use a brûlée torch or similar). 4 Meanwhile, heat the butter in a shallow, heavybased pan and sauté the peaches for 1-2 minutes then add the maple syrup and allow the peaches to simmer and caramelise until bubbling and coloured. 5 Serve the sticky peaches on the brûlée oats and sprinkle with extra goji berries. Add a dish of extra coconut sugar for sprinkling if desired.
* Check label if eating gluten free