Double Choc Bircher and Peanuts

Double Choc Bircher & Peanuts

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Serves 4-6


  • 180g (2 cups) Lowan Rolled Oats
  • 500ml (2 cups) full cream milk*
  • 140g (1/2 cup) crunchy peanut butter
  • 25g (1/4 cup) cocoa powder (70% solids)
  • 1 tbs vanilla paste
  • 2 tsp mixed spice
  • 1 cinnamon quill
  • 70g (1/2 cup) peanuts
  • 75g (1/2 cup) sunflower seeds
  • 2 tbs sesame seeds
  • 50g milk chocolate, roughly chopped
  • 50g white chocolate, roughly chopped
  • 450g dairy farmers lemon cream yoghurt
  • 60ml (1/4 cup) honey, slightly warmed, plus extra to serve
  • 1 orange, finely grated on a grater
  • Orange zest, grated dark chocolate & goat's curd, to serve


  1. Preheat oven to 180’C fan-forced. Place soy milk, peanut butter, cocoa, vanilla paste and spices in a saucepan over medium heat. Cook & whisk for 3-5 minutes or until peanut butter has dissolved and mixture is combined. Remove from heat and cool completely.

  2. Meanwhile, combine peanuts and seeds in a small bowl; transfer to a large oven tray and roast for 3-5 minutes or until nuts and seeds are roasted. Remove from oven, stand on a wire rack and sprinkle over salt; cool completely.

  3. Place nut and seed mixture in a large bowl with Lowan oats and the chocolate; toss well to combine. Add milk mixture, yoghurt, honey, and orange zest; stir well to combine. Cover and refrigerate for 5 hours or overnight.

  4. Divide Peanut & Double Choc Oats among bowls and top with a spoon full of goat's curd. Scatter over grated dark chocolate, extra orange zest and drizzle with extra warmed honey.

Lowan Rolled Oats Recipe created by Hayden Quinn

* As an alternative to full cream milk, use your favourite soy, or nut milk.
* Goat's curd is available from specialty food shops and selected supermarkets. Substitute with sheep’s curd or fresh soft ricotta.
* Substitute honey with any type of your favourite natural sweetener; maple syrup or agave syrup.
* If you like a thinner oat mixture, before serving, add extra milk; stir to combine until you reach desired consistency.

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