GRILLED PEACHES WITH YOGURT WHIPPED CREAM AND OAT CRUNCH
This easy fruit dessert will become your favorite summer treat. Lemon, honey and brown sugar pair perfectly with the ripe peaches and help them caramelize on the grill. We added a tangy yogurt cream that takes minutes to whip up and a crunchy oat streusel you can make right on the grill.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare a grill for medium-high heat.
- For the yogurt whipped cream: Vigorously whisk the yogurt, heavy cream, vanilla bean paste, brown sugar and lemon zest together in a medium bowl until the mixture thickens and can hold its shape. Cover the bowl with plastic wrap and refrigerate until ready to use.
- For the oat crunch: Melt the butter in a medium ovenproof skillet directly on the grill. Stir in the oats, almonds and salt until coated. Stirring occasionally, cook the oats and almonds until just beginning to turn golden, about 5 minutes. Add the honey and brown sugar to the pan and stir until the sugar melts. Continue stirring and tossing for another 2 minutes until everything is well coated. Transfer the oat mixture to a baking sheet to cool, about 5 minutes. Break up the crunch into bite-size pieces. Toss the basil ribbons with the oat crunch until evenly distributed.
- For the peaches: Cut each peach in half and remove the pit. Whisk the brown sugar, lemon juice and honey together in a large bowl. Add the peaches and gently toss until evenly coated.
- Grill the peaches cut-side down over medium-high until grill marks develop and some of the sugars begin to caramelize, 2 to 3 minutes. Flip the peaches and grill until the skin is slightly charred, another 2 to 3 minutes. Remove the peaches from the grill.
- Divide the grilled peaches evenly among 4 bowls. Dollop a generous amount of the yogurt whipped cream on top and sprinkle with a handful of the oat crunch. Serve immediately.
PRALINE OAT CLUSTERS
Make these quick and easy crunchy treats when you need a pick-me-up. Enjoy them with a cuppa, or scatter over yogurt or ice cream
Provided by Benjamina Ebuehi
Categories Snack, Treat
Time 20m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Tip the oats, hazelnuts and almonds onto a second large baking tray and roast for 12-15 mins, stirring occasionally until toasted and fragrant. Transfer to a large bowl and set aside.
- Tip the butter, sugar, syrup and ½ tsp sea salt flakes into a small pan. Melt over a low heat. Bring to the boil and bubble for 2-3 mins, stirring occasionally until pale golden. Remove from the heat and immediately pour this over the dry ingredients, adding the bicarb as you do. Mix well with a rubber spatula, making sure everything is evenly coated, and tip the mixture onto the prepared tray. Roughly spread over the tray so you have large chunks of the mixture, and cool completely (it will firm up as it cools).
- Break into smaller clusters and enjoy as is or scatter over yogurt or ice cream.
Nutrition Facts : Calories 211 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CRUNCHY OAT CLUSTERS WITH PEACH & YOGURT
This healthy homemade granola is high in fibre and packed with nutritious ingredients such as dried apricots, nuts, and seeds
Provided by Sara Buenfeld
Categories Breakfast, Snack
Time 25m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.
- Tip the apricots, oil and egg whites into a bowl (see tip box for how to use up the egg yolks), then blitz with a hand blender until very smooth. Stir in the oats, cinnamon and vanilla, then fold through the desiccated coconut, almonds and pumpkin seeds.
- Pinch clusters of the mixture together to create texture in the granola, then scatter over the lined baking tray in a single layer. Bake for 15 mins, then toss (turning the larger pieces) and bake for a further 10 mins until golden and crunchy.
- Cool the granola completely on the tray, then pack into a large airtight jar or container. If you're following our Healthy Diet Plan, serve two portions over three days, filling the base of each bowl with yogurt (½ pot for each portion) and topping with half a peach, sliced.
Nutrition Facts : Calories 298 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium
CRUNCHY OAT COOKIES
Provided by Brenda Tunstill
Categories Cookies Dessert Bake Oat Summer Bon Appétit Missouri Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Using electric mixer, cream shortening, butter and sugar until fluffy. Blend in egg, vinegar, baking soda and salt. Mix in oats, then flour. Form dough into 1 1/2-inch balls. Space balls 2 inches apart on ungreased cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/3-inch-thick cookie. Repeat with remaining dough balls. Bake until just golden brown on edges, about 16 minutes. Transfer to racks and cool completely. (Can be prepared 4 days ahead. Store cookies in airtight container.)
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