Fruity wet oats

By admin
19 December 2011

Twins Claire and Fiona Ras are the owner-chefs at their family restaurant, The Sprigs Food Shop in Kloof, Durban. This is their second cookbook and includes favourite dishes they’ve refined over the years in their restaurant and during cooking demonstrations.

Delicious for brunch.

TIP: Prepare the oats the night before. Use various dried fruits and nuts or serve with a seasonal fruit salad.

Serves 6-8

Preparation time: 10 minutes

Standing time: overnight

Cooking time: none

300 g oats (or 200 g oats and 100 g brown rice flakes)

100 g dried apricots, roughly chopped

100 g dried apple rings, finely chopped

50 g raisins

50 g whole almonds, roughly chopped

50 g pumpkin seeds

500 g (2 c) natural yoghurt

80 ml milk

6 plums, sliced

dried cranberries

30 ml (2 T) honey

Mix all the ingredients except the plums, cranberries and honey in a bowl and place in the fridge overnight.

The next morning stir the mixture and spoon it into a serving bowl.

Top with the plums, cranberries and honey.

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