Brûlée overnight oats with goji berries and sticky caramelised peaches
Whipping up an impressive breakfast has never been easier! This recipe sees overnight oats grilled until crunchy and golden, then served with sticky maple syrup peaches and bright goji berries
Ingredients
- 1 1/2 cups rolled oats
- 1 1/2 cups apple juice or water
- 1/2 tsp ground cinnamon
- 1 tbsp goji berries, plus extra to garnish
- 1 1/4 cups plain Greek-style yoghurt
- 125 ml cream
- 2 tbsp coconut sugar
- 2-3 peaches, halved then cut into wedges
- 30 g butter
- 1/4 cup maple syrup
Steps
- 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.
- The next day, drain excess liquid from oats and fold in ¾ cup of the yoghurt. Divide the mixture between four heatproof serving bowls.
- 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).
- Meanwhile, heat the butter in a shallow, heavy-based 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.
- 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.
