"I am always excited when peaches are in season, Such a versatile fruit which works so well in sweet and savoury dishes. You can swap the peaches for pretty much any fruit that’s in season. Pears, apples, figs and apricots would all work well. Don’t skip the chocolate though.. What’s a breakfast without chocolate? In complete in my eyes. Baked oats are great if you are entertaining. you can double up the ingredients and bake in a cast iron skillet. Place on the table for all to admire and enjoy!"
Serves 3 large or 4 small servings
- 2 tablespoons butter /coconut oil
- 100 grams Jumbo oats
- 2 tablespoons hulled hemp seeds
- 2 tablespoons flax seeds
- 4-6 squares
- Cornish Sea Salt Extra Dark Chocolate roughly chopped
- 1 large, ripe peach, pitted and sliced
- 100 grams of blueberries, or other berries
- 420 ml milk of choice
- 2 tablespoons honey or maple syrup
- More peach slices and fresh berries
- Yoghurt/creme fraiche
- Grated dark chocolate
- Maple syrup
- Nut butter
- Preheat the oven to to 180 c
- Melt the butter in a medium ovenproof dish or skillet if you have.
- Swirl to coat the sides, sprinkle half of the oats over the bottom of the pan, and sprinkle with 1 tablespoon each of the hemp and flax seeds.
- Lay half of the peach slices and berries on top.
- Repeat the layering process oats, seeds, fruit one more time.
- In a jug mix together the milk and maple syrup. Then pour over the oats.
- Add the chopped dark chocolate last.
- Carefully transfer the dish to the oven; it will look very wet but don't worry the oats will puff and absorb the liquid.
- Bake for 35-40 minutes depending on your oven.
- When the oats are cooked take out of the oven and serve in bowls with a spoonful of yoghurt and extra fruit, plus a drizzle of maple syrup and a spoon of nut butter.
- Extra’s keep well, refrigerated in a sealed container for up to 3 days. Reheat before serving. To make this recipe vegan use coconut oil instead of butter and maple syrup throughout.