A light, summery breakfast recipe kindly donated by Livia’s Kitchen.
To make the overnight oats, simply combine all the ingredients, mix well and place in a jar.
To make the compote, first, slice the peaches into bite-size chunks. Melt the coconut oil in the pan and add to this the peaches, maple and vanilla. Heat the peaches on a medium-low heat for about 10 minutes until the peaches have softened.
Add the peach compote to the oats mixture, then place in the fridge overnight.