is a healthy and satisfying breakfast that will keep you full for hours. Plus, it can be used with different types of fruit depending on the season. Apples (as pictured) and apricots work equally well!
5 gram Almonds, toasted & chopped (can substitute with hazelnuts)
2 teaspoon Cinnamon
2 tablespoon Maple Syrup
3 tablespoon Tahini
0.25 cup Dried Cranberries (can substitute with raisins, chopped dates, dried apricots)
Pre-heat the oven to 400F
Place the oats in a bowl with the boiling water and cranberries and leave for 10 minutes, until the oats are soft.
While the oats soak, slice 2 peaches into 1/2 inch pieces and place on a hot grill or hot non-stick fry pan. Grill for 1 minute on each side. Once the oats are soft combine with the peach slices, cinnamon, syrup, milk and tahini. Stir everything together.
Transfer the mix into a small baking tray. Cut the remaining peach into thin slices and arrange on top of the oat mixture. Sprinkle a touch more cinnamon and scatter the nuts across the top.
Bake for about 20 minutes, until the peaches are starting to crisp up. Serve warm with an extra drizzle of Seed + Mill Tahini!