Cinnamon-baked peach with pecan oat crunch and coconut yoghurt.
Warm, golden and cosy — for breakfast, dessert or both.
Preheat oven to 180°C/350°F and line 2 baking trays.
Place peach halves on one tray. Drizzle with maple syrup and sprinkle with cinnamon. Bake 20 minutes until golden.
Meanwhile, mix oats, pecans and maple syrup until all coated. Spread on the second tray. Bake 8–10 minutes until golden brown.
Place baked peach halves on a plate. Sprinkle pecan crunch over the top. Serve with a dollop of coconut yoghurt.
Per serve. Serves 1.
Contains vitamins C and A — vitamin C for skin, bones and connective tissue health; vitamin A for healthy vision and immune maintenance. The baking process concentrates the natural sugars and creates a jammy, caramel-like texture.
Optimise brain health and increase cognitive functioning — manganese (abundant in pecans) is necessary for the brain's chemical communication process and neurotransmitter signalling. Also provide monounsaturated fats for cardiovascular health.
The oat and pecan combination baked in maple syrup creates a quick granola that provides beta-glucan fibre alongside the nuts' healthy fats.
Probiotic-rich cooling counterpoint to the warm, golden peach. The cool and warm contrast is what makes this dessert genuinely sensory.
A warm and cosy baked meal that works for breakfast, dessert or a snack. The pecans in this recipe genuinely look like little brown brains when you examine them — and research shows they support brain health and cognitive function. The pecan crunch component works brilliantly on its own as granola too — make extra and keep it in a jar.