Cape Gooseberry Compote Oats

Sweet, tart, rich and creamy. This overnight oats become on of my favourite breakfasts!

A creamy, rich overnight oats, served with a quick and delicious gooseberry compote. So dreamy!

THE INSPIRATION

My godmother makes the most amazing cake, which we refer to as the Gooseberry cake. It has the perfect balance of sweet, tart, rich and creaminess.

Ok, so imagine this: Swiss-roll cut into slices and placed at the bottom of the dish. Next layer is a creamy, fresh cheesecake layer and finished with a layer of gooseberries and a sweet, thick almost jelly like glaze. It is DIVINE!

Sweetness from the cakes and the glaze, creaminess from the cheesecake layer and tartness from the berries. Sadly this cake is not vegan, but I certainly was one of my favourite cakes before going vegan. I think one of my goals will be to one day veganise the recipe.

GOOSEBERRY OR GOLDENBERRY

You might be wondering why I keep referring to the goldenberries as gooseberries. In South Africa (where I grew up) we would refer to them as gooseberries, even though they are actually called Cape Gooseberries.

They are also known as Goldenberry, Inca berry or Physalis.

So for the purpose of this post I will now refer to them as Cape goldenberries, just to avoid the confusion.

Cape gooseberries are a great source of antioxidants, calcium and phosphorous and contains more Vitamin C than lemons. We want the Vitamin C as it promotes a healthy skin and as you know, boosts immunity.

YOU WILL NEED

Rolled oats. Old fashioned rolled oats. Use gluten-free if needed.
Oat milk or almond milk or milk of choice
Plant-based yoghurt A rich, creamy plantbased yoghurt. Preferably plain and unsweetened.
Vanilla extract. A little goes a long way.
Cape gooseberries. A few fresh cape gooseberries, washed.
Liquid Sweetener. Maple syrup, agave or honey. This will be used to sweeten the compote.

THE COMPOTE

This is a quick compote recipe. There are two ways to make this:

ON THE STOVETOP

Simply heat the cape gooseberries with the sweetener of choice. Cook on low heat until they soften and start to break down. Add a slash of water if needed.

IN THE MICROWAVE

Use a microwave safe bowl. Add the berries and liquid sweetener. Microwave for 20 seconds, and give a quick stir. Now microwave in 10 second intervals until the berries start to breakdown. Be careful though as the berries might pop (or explode) if they are microwaved for too long.

CAPE GOOSEBERRY COMPOTE OATS

Sweet, tart, rich and creamy. This breakfast has become on of my favourite overnight oats!

Serves: 1

Time: 15 minutes, plus overnight soaking

INGREDIENTS

FOR THE OATS

1/2 cup rolled oats, gluten-free if needed
1/2 cup oat or almond milk
1 tbsp plant-based yoghurt
1/4 tsp vanilla extract
pinch of salt
1/2 mashed banana or 1 tsp sweetener of choice, such as maple syrup

ADDITIONAL ADD-INS (OPTIONAL)

1 tbsp chia seeds (optional)

FOR THE COMPOTE

50g fresh cape gooseberries
1 tbsp maple syrup or honey or sweetener of choice

INSTRUCTIONS

FOR THE COMPOTE

OPTION 1: Add the berries and sweetener into a microwave safe bowl. Microwave for 20 seconds, and give a stir. Continue microwaving the berries in 10 second intervals until the berries start to breakdown and release their juices. Be careful though as the berries might explode if they are microwaved for too long. Remove from the heat and let cool.
OPTION 2: Simply heat the cape gooseberries with the sweetener of choice in a small pot. Cook on low heat until they soften and start to break down. Add a bit of water if needed. Remove from heat and let cool.

FOR THE OATS

To make the overnight oats, mix all the oats ingredients in a small bowl or jar and let soak overnight in the fridge.
In the morning spoon the compote over the oats and enjoy!