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Oats with Stewed Fruit and Spiced Almonds

A healthy start to a Brunch, or suitable on its own, for any weekday breakfast. Most of the preparation can be done the day before.
Oats with Stewed Fruit and Spiced Almonds
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You Will Need:

Dried fruit (day before)
  • 250 g mixed dried fruit
  • 1 cup (250 ml) boiling water
Nuts
  • 1 t (15 ml) canola oil
  • 100 g raw almonds, skin on and roughly chopped
  • 1 t (5 ml) cinnamon
  • ½ t (2,5 ml) ginger
  • pinch of nutmeg
  • 1 T (15 ml) sugar (optional)
  • 500 ml double cream yoghurt
Oats (day before)
  • 1 cup (250 ml) rolled oats
  • 1 cup (250 ml) apple juice

Method:

Snip the dried fruit into more manageable bites. Pour water over and simmer for 10 minutes until just tender.

Pour into a glass or ceramic bowl, cover and refrigerate overnight.

Measure the oats into a bowl, add the apple juice and stir to mix. Cover and refrigerate overnight.

Heat the canola oil, briefly stir fry the almonds, add the spices and sugar if using, and shake until just aromatic. Store in a glass jar at room temperature.

To serve:

Dish stewed fruit into a bowl. Top with a spoonful or two of oats, then yoghurt and finally a sprinkling of spiced nuts.

Oats with Stewed Fruit and Spiced Almonds

A healthy start to a Brunch, or suitable on its own, for any weekday breakfast. Most of the preparation can be done the day before.
Oats with Stewed Fruit and Spiced Almonds
  • Serves: 4
  • Recipe Category: Breakfast eggs
  • Products in this recipe:

You Will Need:

Dried fruit (day before)
  • 250 g mixed dried fruit
  • 1 cup (250 ml) boiling water
Oats (day before)
  • 1 cup (250 ml) rolled oats
  • 1 cup (250 ml) apple juice
Nuts
  • 1 t (15 ml) canola oil
  • 100 g raw almonds, skin on and roughly chopped
  • 1 t (5 ml) cinnamon
  • ½ t (2,5 ml) ginger
  • pinch of nutmeg
  • 1 T (15 ml) sugar (optional)
  • 500 ml double cream yoghurt

Method:

Snip the dried fruit into more manageable bites. Pour water over and simmer for 10 minutes until just tender.

Pour into a glass or ceramic bowl, cover and refrigerate overnight.

Measure the oats into a bowl, add the apple juice and stir to mix. Cover and refrigerate overnight.

Heat the canola oil, briefly stir fry the almonds, add the spices and sugar if using, and shake until just aromatic. Store in a glass jar at room temperature.

To serve:

Dish stewed fruit into a bowl. Top with a spoonful or two of oats, then yoghurt and finally a sprinkling of spiced nuts.

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