Peach melba yoghurt bowl
A summery twist on the classic Peach Melba, reimagined as a protein- and fibre-rich breakfast. A thick, creamy Greek yoghurt and chia base is topped with warm, cinnamon-spiced peach — nostalgic pudding flavours doing quiet nutritional work. It's a lovely way to get calcium, protein and slow-release fibre into the morning, which makes it a natural fit if you're eating for energy and bone health through midlife and menopause.
ingredients
serves 1
For the base
200g Greek yoghurt
1 tbsp chia seeds
For the topping
1 ripe peach, sliced
1 tsp oil (coconut or a light olive oil work well)
1 tsp maple syrup
½ tsp ground cinnamon
1 tbsp oats or buckwheat flakes
method
Stir the chia seeds through the Greek yoghurt and leave to sit for 10 minutes (or overnight in the fridge) until thickened and pudding-like.
Heat the oil in a frying pan over a medium heat. Add the peach slices and sauté for 2–3 minutes until lightly golden.
Add the maple syrup, cinnamon and oats (or buckwheat flakes) and toss for a further 1–2 minutes, until fragrant and lightly toasted.
Spoon the warm peach and toasted topping over the chia yoghurt base and serve straight away.
the health boost tip
Those little chia seeds are doing a lot of the work here — they swell into a gel that thickens the yoghurt and adds a gentle dose of soluble fibre and plant omega-3s to keep things steady through the morning. Make the base the night before and you've got a two-minute breakfast waiting for you.
