Peach Cobbler Oats
Peach cobbler oats are my answer to the
perfect breakfast: quick to make, easy to digest and inspired by the comforting
flavours of dessert. With a serious sweet tooth, I've always been drawn to
breakfasts that feel indulgent while still offering a healthy balance and
genuine nutritional value.
Over the past two years, I've experimented
with and refined this recipe, creating different variations along the way. One
of my favourites is apple pie oats, where warm, spiced apples take the place of
peaches. Each version captures the nostalgia of a classic dessert while
transforming it into something nourishing enough to start the day.
Ingredients (1 serving)
- ½ cup rolled oats
- ½ cup milk (any kind)
- ¼ cup Greek yogurt (optional,
for extra protein)
- 1 tablespoon chia seeds
- 1 peach, sliced (fresh or
canned in juice)
- ½ teaspoon cinnamon
- 1 teaspoon honey or maple syrup
(optional)
Cobbler topping:
- 1 tablespoon crushed granola or
biscuits
- A sprinkle of cinnamon
Method:
- Combine the oats, milk, yogurt,
chia seeds, cinnamon, and sweetener in a jar or bowl.
- Refrigerate overnight (or for
at least 4 hours).
- In the morning, add the sliced
peaches and sprinkle with granola or crushed biscuits.
Approximate nutrition:
- Calories: 350–450 kcal
(depending on toppings)
- Protein: 15–20 g
- Fibre: 10–12 g
Steak and Sweet Potato Bowl
Suitable for lunch or dinner, this steak
and sweet potato bowl brings together perfectly seared steak, crispy air-fried
sweet potatoes and fresh vegetables, finished with a creamy cottage cheese and
peri-naise drizzle. It's proof that wholesome food doesn't have to be
complicated. When I am not enjoying sweet treats, I gravitate towards meals
that are high in protein, full of fresh ingredients and flavourful enough to
remind me that eating healthy does not need to be restrictive.
Ingredients
For the steak
- 1 steak of your choice
(rib-eye, sirloin or rump)
- Salt and freshly cracked black
pepper
- 1 tablespoon butter
For the sweet potatoes
- 1 medium sweet potato, diced
into cubes
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon mixed herbs
- Salt to taste
- A drizzle of olive oil
For the bowl
- ½ cup cottage cheese
- ½ cucumber, diced
- 1 tomato, diced
- ¼ red onion, finely chopped
- Squeeze of lemon juice or
vinegar
- Peri-naise sauce, for drizzling
Method
- Toss the sweet potato cubes
with olive oil, cayenne pepper, paprika and mixed herbs. Place them in the air
fryer at 200°C for 15–20 minutes, shaking halfway through, until golden and
crispy.
- Generously season the
steak with salt and black pepper. Heat a pan over high heat and add the butter.
Once the butter begins to foam, sear the steak for 3–4 minutes on each side,
depending on your preferred level of doneness. Allow it to rest for five minutes
before slicing.
- Make the salsa by
combining the cucumber, tomato and red onion in a bowl. Add a squeeze of fresh
lemon juice or a splash of vinegar and season lightly with salt.
- Assemble the bowl by
adding the sweet potatoes, sliced steak and fresh salsa. Add a generous
spoonful of cottage cheese and finish with a drizzle of peri-naise sauce.