PEACH MELBA CRUNCH

Name: PEACH MELBA CRUNCH
Ingredients: 150 g oats; 50 g plant-based butter; 50 g golden syrup; 400 g sliced peaches, tinned; 2 tsp vanilla extract; 250 g plant-based yoghurt; 100 g raspberries ((fresh or frozen))

A glass of peaches topped with an oat-based crunchy topping and raspberries is placed next to a small bowl containing sliced peaches on a bright blue background.

A delicious and easy dessert option, perfect to finish off a school lunch. The Peach Melba Crunch can be made in a large tray to save time, rather than individual pots.

Ingredients

Servings: 10

150 g

oats
50 g

plant-based butter
50 g

golden syrup
400 g

sliced peaches, tinned
2 tsp

vanilla extract
250 g

plant-based yoghurt
100 g

raspberries (fresh or frozen)

Instructions

Add the oats, plant-based butter and golden syrup to a pan and gently heat until the butter has melted.
Cook the oat mixture for 5-10 minutes over a low heat, stirring regularly until the oats turn a golden brown. Then remove them from the heat as they will become crunchy once they have cooled.
Divide the peach slices into 10 pots.
Mix the vanilla extract and the plant-based yoghurt together.
Top each pot with 25g of yoghurt.
Top the yoghurt with 20g of the oat mixture, and then 10g of raspberries to finish.