Name: 4 Day Breakfast Plan | Fruit & Nut Granola and Oats | 8 Portions Plum & Pistachio Granola, Extra Nutty Granola, Pear & Walnut Oats, Extra Fruity Oats
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 4 unit(s) Plum**; 50 grams Salted Pistachios; 600 grams Greek Style Natural Yoghurt**; 240 grams Granola; 60 grams Dried Cranberries; 80 grams Walnuts; 2 unit(s) Pear**; 240 grams Instant Oats; 2 tsp Sugar; 6 tbsp Honey; 600 milliliter(s) Boiled Water

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4 Day Breakfast Plan | Fruit & Nut Granola and Oats | 8 Portions

Plum & Pistachio Granola, Extra Nutty Granola, Pear & Walnut Oats, Extra Fruity Oats

Recipe Development TeamPublished on October 15, 2024

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Breakfast just got easier with this extra fruity, extra nutty selection of granola yoghurt and oats bowls.

This selection includes two portions of each of the following:

Plum and Pistachio Granola Yoghurt
Extra Nutty Granola Yoghurt
Pear and Honeyed Walnut Oats
Extra Fruity Oats

For recipe specific nutrition, please view individual recipes.

Tags:

Veggie

•Veggie

Allergens:

Nuts

•Pistachio nuts

•Milk

•Barley

•Cereals containing gluten

•Oats

•Walnuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total15 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

4 unit(s)

Plum**

50 grams

Salted Pistachios

(Contains: Nuts, Pistachio nuts May contain traces of: Peanut, Brazil nuts, Cashew nuts, Macadamia Nuts, Pecan Nuts, Hazelnuts, Sesame, Sulphites, Almonds, Nuts)

600 grams

Greek Style Natural Yoghurt**

(Contains: Milk)

240 grams

Granola

(Contains: Barley, Cereals containing gluten, Oats May contain traces of: Brazil nuts, Cashew nuts, Pecan Nuts, Hazelnuts, Almonds, Nuts, Pistachio nuts, Soya, Milk)

60 grams

Dried Cranberries

80 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Peanut, Brazil nuts, Cashew nuts, Macadamia Nuts, Pecan Nuts, Hazelnuts, Sesame, Almonds, Nuts, Pistachio nuts)

2 unit(s)

Pear**

240 grams

Instant Oats

(Contains: Cereals containing gluten, Oats May contain traces of: Cashew nuts, Nuts, Soya, Milk, Cereals containing gluten)

Not included in your delivery

2 tsp

Sugar

6 tbsp

Honey

600 milliliter(s)

Boiled Water

Nutritional information

Energy (kJ)9053 kJ

Energy (kcal)2164 kcal

Fat94.2 g

of which saturates31.6 g

Carbohydrate272.7 g

of which sugars141.7 g

Dietary Fibre28.4 g

Protein52.3 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

Cooking Instructions and Tips

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve 2 plums, remove the stones, then halve each half again. Pop onto a large, lined baking tray and sprinkle over 1 tsp sugar. Once the oven is hot, cook on the middle shelf until tender, 10-12 mins.

c) Meanwhile, remove 1 packet of pistachios from their shells, then roughly chop.

d) Divide 2 packets of yoghurt between 2 bowls, then scatter over 2 packets of granola. Top with the roasted plums, 1 packet of dried cranberries and the chopped pistachios.

e) Drizzle over 1 tbsp honey (see pantry) to finish.

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Add 1 packet of walnuts to a lined baking tray and drizzle over 1 tbsp honey (see pantry). Bake on the middle shelf of your oven until lightly golden and sticky, 5-7 mins.

c) Remove 1 packet of pistachios from their shells and roughly chop.

d) Divide 2 packets of yoghurt between 2 bowls. Scatter 2 packets of granola over your yoghurt, then top with the chopped pistachios and baked honeyed walnuts.

e) Drizzle over 1 tbsp honey (see pantry) to finish.

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Add 1 packet of walnuts to a lined baking tray and drizzle over 1 tbsp honey (see pantry). Bake on the middle shelf of your oven until lightly golden and sticky, 5-7 mins.

c) Quarter 1 pear lengthways (no need to peel), remove the core and chop into small pieces.

d) Boil a half-full kettle. Add 2 packets of instant oats to a large bowl. Pour in 300ml of boiled water. Add a pinch of salt, then mix with a spoon until the porridge is creamy, 1-2 mins. TIP: If you prefer to make your oats with milk, heat 300ml of milk in a small saucepan. Bring to a simmer, then stir into the bowl of oats.

e) Divide the oats between 2 bowls and top with the pear and walnuts. Drizzle over 1 tbsp honey (see pantry) to finish.

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Meanwhile, quarter 1 pear lengthways (no need to peel), remove the core and chop into small pieces.

c) When the plums have 5 mins left, boil a half-full kettle. Add 2 packets of instant oats to a large bowl. Pour in 300ml of boiled water. Add a pinch of salt, then mix with a spoon until the porridge is creamy, 1-2 mins. TIP: If you prefer to make your oats with milk, heat 300ml of milk in a small saucepan. Bring to a simmer, then stir into the bowl of oats.

d) Divide the oats between 2 bowls, then top with the pear, 1 packet of cranberries and the plums. Drizzle over 1 tbsp honey (see pantry) to finish.