Recipe for a fruity Peach and Plum Breakfast with yoghurt and oats
2 South African peaches, pitted and sliced
4 South African plums, pitted and sliced
Finely grated zest of ½ lemon
3tbsp light muscovado or caster sugar
150g rolled oats
2tbsp chia seeds
2tbsp sultanas or raisins
50g whole almonds, chopped
400ml almond milk (or regular milk)
4tbsp thick Greek yogurt
Put the South African peaches and plums into a saucepan with the lemon zest, 1 tablespoon of sugar and 100ml water. Heat and simmer gently until the fruit is soft – about 5 minutes. Cool, then refrigerate.
Toast the rolled oats in a dry frying pan, or sprinkle them onto a baking sheet and toast them under the grill until lightly browned. Mix them with the remaining sugar, chia seeds, sultanas or raisins, almonds, grated apple and almond milk (or regular milk). Stir well, cover and refrigerate overnight.
Next morning, serve portions of the breakfast topped with thick Greek yogurt and the poached fruits, with the juice spooned over.
Cook’s tip: Take care when toasting the oats – they can soon burn!
Recipe provided by Beautiful Country, Beautiful Fruit.