1/2 cup rice bran oil
1/2 cup honey, plus extra to drizzle
1/4 cup apple juice
2 tsp vanilla extract
2 1/2 cups rolled oats
1 cup desiccated coconut
1/2 cup wheatgerm
1 cup flaked almonds
1/4 cup sesame seeds
1 cup dried apricots, finely sliced
6 ripe peaches
1 To make the muesli; pour the oil, honey, apple juice and vanilla into a saucepan. Bring to a boil, stirring to combine.
2 Preheat the oven to 150C. Use a large oven tray or baking dish in which to spread out the oats, coconut, wheatgerm, almonds and sesame seeds.
3 Pour over the liquid and stir thoroughly. Bake for approximately 40 minutes, turning over every 10 minutes until the muesli is golden and toasted.
4 Turn the oven up to 170C. Halve the peaches, remove the stones then spoon muesli into the cavity. Drizzle over a little honey. Roast in a buttered oven dish for 15 minutes or until the peaches are soft, depending on their ripeness.
5 Serve the peaches warm with spoonfuls of yoghurt and fresh mint.