Peaches are at their best at the moment, lovely and ripe. The peach melba combo of peaches, raspberries and vanilla is a classic and can definitely be reproduced for breakfast. Just the use of the 3 classic ingredients plus oats and yoghurt can produce this lovely bowl – which is a bit of a cross between overnight oats, bircher and a smoothie bowl.
Peach Melba Bowl
- 2 peaches – stoned and cut into chunks
- 3 tablespoons natural yoghurt
- 1 vanilla pod – seeds scrapped out
- 100g fresh raspberries – roughly chopped
- 60g Oats
Blend the peaches, yoghurt and the seeds from the vanilla pod in a blender. Put this mixture into a bowl and stir through the oats and chopped raspberries. Put in the fridge overnight.
This is enough for two portions – although my breakfast bowl tomorrow will be quite small judging by the amount of extra spoonfuls I was having today.
Top with raspberries, peach slices, yoghurt and honey