INGREDIENTS

BAKED OATMEAL

• 2 tbsp coconut oil
• 30 g ground flaxseeds
• 4 tbsp maple syrup
• 3 tbsp natural peanut butter
• 1 pinch salt
• 1 level tsp cinnamon
• 250 g whole grain flake mix (e.g. wheat, oat, rye, spelt and barley flakes)
• 2 tbsp sunflower seeds
• 2 tbsp chia seeds
• 50 g cranberries
• 400 ml oat drink
• 1 banana
• To serve: 60 g blueberries, seeds from ¼ pomegranate

ROASTED PEACHES

• 4 ripe peaches
• 1 sprig rosemary
• 30 g brown sugar
• salt
• 200 ml apple juice
• vegetable oil for greasing

CARAMELIZED NUTS

• 80 g sugar
• 40 ml water
• 200 g nut mixture
• 1 tbsp butter
• 1 pinch salt
• ½ tsp cinnamon

HOW TO MAKE IT

BAKED OATMEAL

Preparation time: approx. 60 minutes

1. Preheat the oven to 200 °C (fan) and grease the STAUB Stackable Braiser with some coconut oil.
2. Mix the flax seeds with 5 tbsp water and let soak for 5 minutes.
3. In a bowl, whisk together maple syrup, peanut butter, remaining coconut oil, salt and cinnamon. Mix in flake mix, sunflower seeds, flax and chia seeds, and cranberries. Finally, add the oat drink and mix everything together well. Pour the mixture into the braiser and spread evenly.
4. Bake in the oven for about 40-45 minutes until golden brown. Just before the end of the baking time, peel the banana, cut in half lengthwise and place on the oatmeal.
5. At the end of the baking time, take out the oatmeal and serve warm or let cool, according to taste. Sprinkle with fresh blueberries and pomegranate seeds. Goes well with vanilla yogurt, roasted peach halves and chopped caramelized nuts as a topping.

TIP: Instead of cranberries, other dried fruits, such as raisins or apricots, can also be used.

ROASTED PEACHES

Preparation time: approx. 15 minutes

1. Wash the peaches, cut them in half and remove the stone.
2. Wash the rosemary, pat dry, pluck off the leaves and chop finely. Mix the rosemary leaves well with the sugar and a pinch of salt and set aside.
3. Brush the bottom of the STAUB Stackable (Grill-)Pan thinly with oil and heat it.
4. Roast the peach halves in the pan from both sides. When the peaches have taken on colour, sprinkle with the rosemary sugar and caramelize just slightly. Add the apple juice and toss the peaches in it.
5. If desired, boil down the liquid to a syrupy consistency. For this, remove the peach halves and put them back for reheating when the syrup is finished.

Serve the roasted peach halves with the baked oatmeal.

TIP: Depending on the season, the fruits can be varied. For example, apples, pears or plums also work well.

CARAMELIZED NUTS

Preparation time: approx. 40 minutes

1. Line a baking tray with baking paper.
2. Boil the sugar together with the water in the STAUB Stackable Cocotte until the water has completely evaporated and the sugar begins to slightly change colour. Reduce the heat and add the nuts. Caramelize until golden brown, stirring constantly, so that the nuts are lightly coated. Add butter and spices and mix well.
3. Spread the nuts on the baking sheet so that they lie separately and let them cool completely.

Snack on the nuts just as they are or chop them and use as a topping, e.g. for the baked oatmeal.

TIP: Instead of a nut mix, you can also use just one type of nut, such as almonds or cashews.