Overnight Oats Peach Melba Style

Peach Melba? A dusty classic? With this simple recipe for Overnight Oats Peach Melba Style you can breathe new life into the dessert and add it to your summer breakfast table. Got an appetite? Then let's go to the kitchen. The preparation is absolutely easy and the combination of fresh blanched peaches, a velvety sauce made from fresh raspberries, vanilla and our fruity, fresh exotic fruit porridge ensures the right summer vibe.

Ingredients

For 2 servings:

100 g 3Bears Porridge Exotic fruits
200 ml oat drink (unsweetened) for the porridge
4 smaller peaches
300 g fresh raspberries
2 tsp rice syrup
1 vanilla bean
4 tsp coconut blossom sugar
100 g cream for whipping
50g skyr

preparation

To prepare the evening before, mix 100 g of 3Bears Porridge Exotic Fruits with 200 ml of oat drink and leave to soak in a closed screw-top jar in the refrigerator until the morning.

Also the evening before, cut the peaches all around the seam down to the core. Twist the two halves against each other to release the core from one half. Then remove the core from the second half using a spoon.

Now cut the peach skin slightly into all halves, pour boiling water over it, let it steep for 2 - 3 minutes and remove it from the flesh.

Then finely dice the pulp and steam it in boiling water (approx. 250 ml) together with 2 teaspoons of rice syrup for approx. 3 - 4 minutes, drain and leave to cool overnight.

For the raspberry sauce, sort the raspberries, wash them, puree them finely and strain them through a fine sieve. Then mix with 2 teaspoons of coconut blossom syrup and refrigerate.

Before serving the next morning, cut the vanilla pod open in a V shape and scrape out the pulp.

Then beat the crème fine together with the Skyr, the vanilla pulp and the remaining coconut blossom sugar until stiff.

Now spread the peach cubes, the overnight oats and the vanilla cream in layers between two glasses, setting aside about 2 tablespoons of the peaches for later decoration.

Serve overnight oats topped with raspberry sauce, peach cubes and mint leaves.