Brûlée oats with goji berries & caramelised peaches

READY IN 20 min­utes plus overnight soak­ing SERVES 4

Taste - - Eat Champagne Brunch -

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

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