Let’s just say that being back in Cape Town has been a bit of an adjustment coming from the farm. No more running with the dogs or riding horses, and back to cars, crowds, and construction noise. But also back to the ocean! And Cape Town is an incredibly beautiful city with so much to do and see, even in the middle of winter. (“Winter” is pretty much like “summer” in Vancouver.) On the weekend we drove along the cliffs of Chapman’s Peak Drive out to the countryside. We did cheese tastings and lunched on patios with beer and rosé. It was stunning.
The burst of summer-like weather inspired me to make a breakfast dish that is somewhat wintery in the sense that it involves oats, but it is chilled overnight and has a delicious tanginess from the raspberries. The grated apple adds enough sweetness for my taste, but a drizzle of honey wouldn’t hurt. To compliment the soft pudding-like texture, I also added some toasted almonds and pumpkin seeds, and a little extra cinnamon.
Raspberry Bircher Muesli
1 cup of rolled oats
1 cup of frozen raspberries
3/4 cup of plain yogurt (I used homemade)
1 medium apple, grated with skin on
dash of sea salt
Combine all ingredients in a bowl, mix well, cover and refrigerate overnight. To serve, top with toasted nuts/seeds and honey. Serves 2-3.