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Honey and thyme roasted stone fruit, coconut yoghurt, toasted oatmeal and macadamias

A fruit-filled breakfast feast

min prep 20 min
min prep 10 min
serves 4


4 plums, halved and stone removed

4 yellow peaches, halved and stone removed

1 tbsp honey

1 punnet thyme (pick the leaves from half the punnet)

Juice of half a lemon

400g coconut yoghurt (alternatively you can use Greek yoghurt)

3 sachets Uncle Tobys Oats Superblends Protein Cranberry, toasted

1⁄3 cup macadamias


Preheat oven to 180°C fan-forced.

Place the peach and plum halves into a large bowl, drizzle with a tablespoon of honey, add the thyme leaves and toss to coat. On a greaseproof paper lined baking tray, place the peach and plum halves flesh side up, cover in extra thyme sprigs and squeeze half a lemon over the fruit and herbs.

Roast for 8-10 minutes until sticky and soft.

Remove from the oven and allow to cool slightly. (Alternatively char the peach and plum halves in a griddle pan for a few minutes on each side).

In a medium-hot dry frying pan, toast the Uncle Tobys Oats Superblends Protein Cranberry until golden. Remove from the pan and allow it to cool. In the same pan on the same heat, toast the macadamias whole for 2-3 mins, then remove them from the pan and chop them roughly.

To assemble the dish, spoon some yoghurt into a bowl or onto a plate and then place 2 peach halves and 2 plum halves in the centre. Top with toasted oatmeal, extra macadamias and finish a drizzle of the leftover thyme honey.

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