Western Cape Poached Peach and Plum Breakfast
4 Plums – pitted & sliced
half a lemon Lemon Zest
3 tbsp Caster Sugar
150g Rolled oats
2 tbsp Chia seeds
2 tbsp Sultanas or raisins
4 tbsp Greek yoghurt
1. Put the 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
2. 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
3. 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 burn!