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4 Day Breakfast Plan | Granola Yoghurt and Pancakes | 4 Meals | 2 Portions Each
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4 Day Breakfast Plan | Granola Yoghurt and Pancakes | 4 Meals | 2 Portions Each

4 Day Breakfast Plan | Granola Yoghurt and Pancakes | 4 Meals | 2 Portions Each

Choc Caramel Granola, Blueberry Granola, PB 'n' J Pancakes, Berry Cream Pancakes

Make mornings extra special with this selection of indulgent pancake stacks and delicious granola and yoghurt bowls.

This tasty and super speedy selection includes two portions of each of the following:

• PB 'n' J Pancakes • Red Berry Cream Pancakes • Blueberry and Lime Granola with Greek Style Yogurt • Salted Caramel, Chocolate and Hazelnut Granola with Greek Style Yoghurt

Allergens:
Milk
Egg
Cereals containing gluten
Peanut
Nuts
Soya

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.

DifficultyEasy

Ingredients

serving amount

8 unit(s)

Pancakes

(Contains Milk, Egg, Cereals containing gluten)

60 grams

Peanut Butter

(Contains Peanut May contain Nuts)

140 grams

Red Berry Compote

100 grams

Cream Cheese

(Contains Milk)

1 unit(s)

Lime

125 grams

Blueberries

600 grams

Greek Style Natural Yoghurt

(Contains Milk)

240 grams

Granola

(Contains Cereals containing gluten May contain Nuts, Milk, Soya)

80 grams

Salted Caramel Sauce

(Contains Milk)

40 grams

Hazelnuts

(Contains Nuts May contain Nuts)

100 grams

Chocolate Chips

(Contains Soya May contain Milk)

Not included in your delivery

1 tsp

Sugar

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Nutritional information

Energy (kJ)10732 kJ
Energy (kcal)2565 kcal
Fat118.2 g
of which saturates49.8 g
Carbohydrate308.2 g
of which sugars165.7 g
Protein59.4 g
Salt3.51 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Bowl

Instructions

1

a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the pancakes.

b) Warm 4 pancakes by popping them in the toaster for a couple of mins. If you're using the oven, pop the pancakes onto a baking tray and into the oven to warm through, 2-3 mins.

c) Spread the peanut butter over the warm pancakes.

d) Drizzle 2 packets of the red berry compote over the pancakes.

e) Stack your pancakes (2 per person) on 2 serving plates.

2

a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the pancakes.

b) Warm 4 pancakes by popping them in the toaster for a couple of mins. If you're using the oven, pop the pancakes onto a baking tray and into the oven to warm through, 2-3 mins.

c) In a medium bowl, combine 2 packets of red berry compote with the cream cheese, then spread the red berry cream evenly over the warm pancakes.

d) Stack your pancakes (2 per person) on 2 serving plates.

3

a) Zest and juice the lime into a large bowl, then add the blueberries and 1 tsp sugar. Stir to dissolve the sugar.

b) Divide 2 packets of Greek style yoghurt between 2 serving bowls.

c) Scatter 2 packets of granola over your yoghurt, then top with the lime and blueberry mixture.

4

a) Divide 2 packets of Greek style yoghurt between 2 serving bowls, then swirl through three-quarters of the salted caramel sauce.

b) Roughly crush the hazelnuts in the unopened sachet using a rolling pin. 

c) In a medium bowl, combine the chopped hazelnuts with 2 packets of granola and all the chocolate chips.

d) Top your salted caramel yoghurt with the hazelnut and chocolate granola mixture.

e) Finish with a drizzle of the remaining salted caramel sauce.