Extra Fruity Oats
from the Breakfast Plan | Fruit & Nut Granola and Oats | 4 Meals | 2 Portions Each
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.
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.
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
Not included in your delivery
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve 2 plums and remove the stones, then cut each half in half again. Pop the plums onto a large lined baking tray and sprinkle over half of the sugar (see pantry for amount). Cook on the middle shelf of your oven until tender, 10-12 mins.
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 just boiled water. Add a pinch of salt, then mix with a spoon until the porridge is creamy, 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, then top with the pear, 1 packet of cranberries and the roasted plums. Drizzle over 1 tbsp honey to finish.