Written by: Ceri, ZENXIN Masterchef
Turkey is one of the world’s largest producers of dried fruits and nuts such as hazelnuts, figs, apricots and raisins.
In this breakfast delight, we will use these healthy and naturally sweet treats to dress up our bowl of oats.
Oats are thought to have originated in Asia Minor or what is modern day Turkey too. Today, around 35% of the country is used to grow arable crops including oats, which tend to be grown in the cooler regions of Marmara and the northwestern part of Central Anatolia.
With so many people involved in agriculture, Turkey is in the lucky position of being self-sufficient in terms of food. Such a large country has regions with a Mediterranean climate along the southern coast and a more severe continental climate inland. The range in temperatures, fertile soils and abundant rainfall allow many crops to be grown.
Yoghurt was also brought to Turkey by Turcoman nomads from the East and can be made from buffalo, cow, goat or sheep’s milk. It is also diluted to make a drink called Ayran which is similar to Kefir.
This recipe uses raw oats like Bircher Muesli.
- Preparation: Overnight + 5 minutes
- Total: Overnight + 5 minutes
- Serves: 2-4
- 1 cup Simply Natural Finnish rolled oats
- 1 cup filtered water
- ½ cup live Organic thick cultured dairy yoghurt or dairy-free coconut yoghurt
- 2 Simply Natural Organic Smyrna figs, chopped small
- 2 Simply Natural Organic Izmir apricots, chopped small
- 2 Simply Natural Organic Izmir dried plums, chopped small
- 2 tsp Simply Natural Organic Turkish hazelnuts, coarsely chopped
- 2 tsp Simply Natural walnuts, coarsely chopped
- 2 tsp Simply Natural Organic sunflower seeds
- 2 tbsp Simply Natural Organic Acacia honey
- Measure out 1 cup of Simply Natural Finnish rolled oats into a bowl and add 1 cup filtered water.
- Leave to soak overnight. In the morning, drain completely.
- Portion out and top with yoghurt, nuts and chopped fruit.