Breakfast Plan | Oats and Granola | 4 Meals | 2 Portions Each

Name: Breakfast Plan | Oats and Granola | 4 Meals | 2 Portions Each Choc Orange Oats, Tropical Overnight Oats, Blueberry and Lime Granola Yoghurt, Salted Caramel Granola Yoghurt
Total time: 5 min
Yield: 2
Cuisine: 0
Ingredients: 1 unit(s) Orange**; 240 grams Instant Oats; 200 grams Chocolate Chips; 200 milliliter(s) Coconut Milk; 1 unit(s) Mango; 2 unit(s) Lime**; 125 grams Blueberries**; 600 grams Greek Style Natural Yoghurt**; 240 grams Granola; 80 grams Salted Caramel Sauce; 40 grams Hazelnuts; 300 milliliter(s) Boiled Water; 3 tsp Sugar; 200 milliliter(s) Water

Choc Orange Oats, Tropical Overnight Oats, Blueberry and Lime Granola Yoghurt, Salted Caramel Granola Yoghurt

Recipe Development TeamPublished on November 03, 2023

Get 50% off 1st box + free dessert for 3 months!

These extra special granola yoghurt and oat breakfasts are perfect if you're craving something delicious but are tight on time.

This tasty and super speedy selection includes two portions of each of the following: • Chocolate and Orange Instant Oats • Coconut, Mango and Lime Tropical Overnight Oats • Blueberry and Lime Granola with Greek Style Yogurt • Salted Caramel, Chocolate and Hazelnut Granola with Greek Style Yogurt

Tags:

Veggie

•Veggie

Allergens:

Cereals containing gluten

•Oats

•Soya

•Milk

•Barley

•Nuts

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.

Total5 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Orange**

240 grams

Instant Oats

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

200 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

200 milliliter(s)

Coconut Milk

1 unit(s)

Mango

2 unit(s)

Lime**

125 grams

Blueberries**

600 grams

Greek Style Natural Yoghurt**

(Contains: Milk)

240 grams

Granola

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

80 grams

Salted Caramel Sauce

(Contains: Milk)

40 grams

Hazelnuts

(Contains: Nuts)

Not included in your delivery

300 milliliter(s)

Boiled Water

3 tsp

Sugar

200 milliliter(s)

Water

Nutritional information

Energy (kJ)10620 kJ

Energy (kcal)2538 kcal

Fat121.4 g

of which saturates66.6 g

Carbohydrate298.7 g

of which sugars167.7 g

Dietary Fibre24 g

Protein53.1 g

Salt1.1 g

Trans Fat0.1 g

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

Utensils

•Zester

•Mixing Bowl

•Spoon

•Kettle

•Chopping Board

•Large Bowl

•Peeler

•Knife

•Juicer

Cooking Instructions and Tips

a) Boil a full kettle. Zest the orange into a large bowl, then peel the orange and separate the segments.

b) Add 2 packets of instant oats and three-quarters of 1 packet of chocolate chips to the bowl of zest.

c) Pour in 300ml of just boiled water. Add a pinch of salt, then mix with a spoon until the porridge is creamy and the chocolate chips have melted, 1-2 mins. TIP: If you like your oats a little runnier, stir in an extra 100ml of boiled water.

d) Divide the oats between 2 serving bowls. Scatter the orange segments on top and sprinkle over the remaining chocolate chips from the packet.

a) In a large bowl, mix 2 packets of instant oats with the coconut milk, 1 tsp sugar and 200ml of cold water, then cover and refrigerate overnight.

b) When you're ready to eat, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone). Pop the mango into another large bowl.

c) Zest and juice 1 lime into the bowl of mango. Add another 1 tsp sugar, then stir to combine.

d) Divide the coconut overnight oats between 2 serving bowls and top with the zesty mango mixture.

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

b) Share 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.

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

b) Roughly chop the hazelnuts.

c) In a medium bowl, combine the chopped hazelnuts with 1 packet of chocolate chips and 2 packets of granola.

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

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