Kick off the day with a cafe-quality breakfast at home. But these aren't any old oats - soaked with kombucha, this will be great for your gut health.
- 500 g (1 lb 2 oz) quinoa flakes or rolled oats
- 120 g (4 oz/1 cup) sultanas (golden raisins) or other dried fruit
- 1 tbsp chai tea leaves
- 1 tbsp chia seeds, optional
- 500 ml (17 fl oz/2 cups) kombucha
- 520 g (1 lb 2½ oz/2 cups) natural or coconut yoghurt
- Shredded coconut, to serve, optional
Baked stone fruit
- 3-4 plums, peaches or other stonefruit
- grated rindd of half a lemon
- 1 vanilla bean, seeds scraped
- 1 tbsp honey
- 1 tbsp olive oil or coconut oil
- 2 sprigs rosemary, leaves picked
- 2 sprigs thyme
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: at least 30 minutes, ideally overnight.
Combine the quinoa flakes or oats, sultanas, chia seeds, chai tea leaves, and kombucha in a bowl. Place into the fridge for at least 30 minutes (but ideally overnight) to soak.
To make the baked fruit, preheat the oven to 175°C (345°F). Halve the stone fruit over a bowl, to catch any juice, leaving the stones in. Put the lemon zest, vanilla bean seeds, honey and oil in a medium bowl and combine to form a paste. Add the stone fruit and stir to coat in the honey paste. Scatter the rosemary leaves and thyme over a baking tray and spoon the fruit mixture on top. Bake for 15–20 minutes, or until the stonefruit is soft.
To serve, remove stones from baked fruit. Stir the yoghurt through the oat mixture and top with baked fruit. Scatter with coconut and a few thyme leaves, if desired.
• If stone fruit is not in season, you could top with slivered almonds, berries or other fruit, and a drizzle of honey.