1. Preheat the oven to 180 degrees celcius / 350 degrees fahrenheit and line 2 baking trays with baking paper.

2. Cut 1 large peach in half and remove the seed. Place on the baking tray. Drizzle 1 tbsp maple syrup over the top and sprinkle with 1 tsp cinnamon. Bake in the oven for 20 minutes, until golden.

3. Meanwhile, in a small mixing bowl add ½ cup rolled oats, ¼ cup chopped pecan nuts and 2 tbsp maple syrup. Mix together until all ingredients are coated in syrup. Spoon mixture out onto the second baking tray, and flatten the mixture out evenly. Add to the oven to bake for 8-10 minutes, until golden brown.

4. Once both components are baked, place the peach halves on a plate and sprinkle the pecan crunch over the top. Serve with 1 dollop of coconut yoghurt.

Calories: 550kcal / 2300kJ
Protein: 7g
Carbohydrates: 76g
Fat: 27g

Ve – Vegan
DF – Dairy Free
GF – Gluten Free (using gluten free oats)
NF Option – replace pecans with pumpkin seeds

Nutrient Boost + Brain Health
Peaches contain a good amount of vitamins, specifically vitamin C and vitamin A. Vitamin C is essential in keeping your skin, bones and connective tissues strong whilst vitamin A is essential for good vision, and assists with the maintenance of your immune system. The pecans in this recipe also provide a range of benefits. The monounsaturated fat content and minerals from pecans can optimise brain health, increase its functioning power and reduce the risk of degenerative diseases such as Alziehmer’s and Parkinson’s. (I think this is a fun fact considering when you look at pecans they resemble little brown brains!) Manganese, a mineral abundant in this nut, is necessary for the brain’s chemical communication process. It helps neurons transmit signals to each other. So, if you’re ever lacking focus a dose of manganese may help with your concentration!