Ingredients
Method
1.In a large jar combine the oats, apple juice, cinnamon and goji berries and mix well. Chill in the fridge overnight or for at least 4 hours until most of the liquid is absorbed and the oats are tender.
2.The next day, drain excess liquid from oats and fold in ¾ cup of the yoghurt. Divide the mixture between four heatproof serving bowls.
3.Preheat oven grill to high heat. Whip remaining yoghurt and cream until medium peaks form then spoon onto oats. Sprinkle with coconut sugar and grill for 5-8 minutes until golden and toasted (alternatively, use a brûlée torch or similar).
4.Meanwhile, heat the butter in a shallow, heavy-based pan and sauté the peaches for 1-2 minutes then add the maple syrup and allow the peaches to simmer and caramelise until bubbling and coloured.
5.Serve the sticky peaches on the brûlée oats and sprinkle with extra goji berries. Add a dish of extra coconut sugar for sprinkling if desired.