Peach Compote & Yoghurt Bowl
Ingredients
- 2-3 large peaches, peeled and roughly chopped
- 2 tsp honey (or maple syrup)
- 2 tbsp water
- 1 tsp vanilla extract
- ½ tsp cinnamon
To serve (per portion):
- 125g full-fat Greek yoghurt
- A handful of raspberries (fresh or frozen, defrosted)
- 1 tbsp no added sugar muesli (or granola)
Instructions
Add the peaches, honey, water, vanilla extract and cinnamon to a pot. Bring to a gentle simmer over a medium heat and cook for 8–10 minutes, stirring occasionally, until the peaches are soft and starting to break down. Once cooked, set aside and allow to cool slightly before serving.
Place the Greek yoghurt in a serving bowl.
Top with the peach compote, raspberries and a sprinkle of muesli.
Note - The WLA Carrot Cake Granola recipe would work well here (See Recipe Collection).