Skip to main content

Extra Fruity Oats with Red Berry Compote

from the Breakfast Plan | Fruit & Nut Granola and Oats | 4 Meals | 2 Portions Each

Recipe Development TeamUpdated on November 04, 2025

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

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

Allergens:

Cereals containing gluten

•Oats

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Plum

30 grams

Dried Cranberries

1 unit(s)

Pear

120 grams

Instant Oats

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

35 grams

Red Berry Compote

Not included in your delivery

2 tsp

Sugar

1 tbsp

Honey

300 milliliter(s)

Boiled Water

Nutritional information

Energy (kJ)1646 kJ

Energy (kcal)393 kcal

Fat5.4 g

of which saturates0.8 g

Carbohydrate76.1 g

of which sugars41 g

Dietary Fibre8.9 g

Protein8 g

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

Utensils

•Chopping Board

•Baking Tray

•Large Bowl

•Knife

Instructions

1

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 the red berry compote and 1 tbsp honey to finish.

Meal right image

Explore Our Meal Kits

Meal Boxes for 1 Person

Vegetarian Meal Delivery

Calorie Smart Meal Delivery

Family Food Boxes

Meal left image

More delicious recipes with similar ingredients

Hoisin Chicken and Prawn Plum Stir-Fry

with Zesty Rice

Oregano and Cranberry Sausage Burger

with Wedges and Rocket Salad

Chickpea burgers (v)

with Festive Slaw and Roasted Potatoes

Double Serrano Ham, Blue Cheese and Pear Salad

with Smashed Potatoes, Baby Gem and Mustard Dressing

Sticky Cranberry Pork

with Mustard Mash and Broccoli

Hoisin Chicken Breast and Plum Stir-Fry

with Pak Choi and Basmati Rice

Very Merry Cranberry Pulled Duck Buns

with Rosemary Chips and Balsamic Dressed Cranberry Rocket Salad

Roasted Chicken Breast with Broccoli Florets in Plum Hoisin Sauce

with Spring Onion Mash and Roasted Bok Choy

Honey Harissa Root Vegetable Tray Bake

with Bulgur, Cranberries and Goat's Cheese

Harissa Diced Chicken Breast on Jewelled Bulgur

with Charred Courgette and Mint Yoghurt

Chicken Breast Diced & Plum Stir-Fry

with Bok Choy and Noodles

Chermoula Beef Stew and Herby Bulgur

with Dill Yoghurt and Roasted Carrots

Fig Jam and Goat's Cheese Salmon en Croute

with Rosemary Roast Potatoes and Pear Salad

Tah-antilising Butternut Tahini Salad

Feta & Barley Bowl

with Cranberries and Roasted Sprouts

Hoisin Chicken & Plum Stir-Fry

with Zesty Rice

Festive Pan-Fried Turkey

with Sweet Potato, Nut Stuffing & Sage Sauce

Serrano Ham, Blue Cheese and Pear Summer Salad

with Smashed Potatoes, Baby Gem and Mustard Dressing

Chicken Breast and Plum Stir-Fry

with Pak Choi, Noodles and Peanuts

Highest-rated dinner recipes

Surf and Turf: Fillet Steak and King Prawns

with Asparagus, Wedges and Lemon Garlic Butter

King Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Seared Duck Breast in Balsamic Gastrique Sauce

with Rosemary Roast Potatoes and Garlic Cavolo Nero

Prawn and Serrano Linguine

Coconut Dal with Roasted Butternut Squash,

Onion Textures and Warm Flatbreads

Tempting Tiger Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Pan-Fried Venison Steaks

with Rosemary Potatoes and Creamy Mustard Sauce

Penne Beef Ragu Alforno

with Cucumber and Tomato Salad

BBQ Pulled Chicken Loaded Cheesy Fries

with Fresh Avocado, Coriander and Chilli Salsa

Roasted Duck Breast and Redcurrant Jus

with Rosemary Roasties, Tenderstem® Broccoli, Cavolo Nero and Carrots

Creamy Fish Curry

with Sweet Potato and Cheat's Chapatis

Truffled Chicken, Bacon and Mushroom Pie

with Honey Butter Glazed Chantenay Carrots

Ultimate Creamy Coronation Chicken

with Garlic Butter Rice and Green Beans

Venison Steak and Creamy Mustard Sauce

with Rosemary Potatoes, Tenderstem® Broccoli and Roasted Pear Salad

Chilli ‘n’ Cheese Topped Smoky Sausage

with Bacon Jam, Fries & Slaw

Presto Bacon Pesto Pasta

with Peas, Tenderstem® and Italian Style Cheese

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Rocket and Cheese

Rosemary Scented Lamb Loin

with Blue Cheese, Leek and Potato Gratin

Creamy Linguine

with Prawns and Serrano Ham

Cajun Spiced Bass

with Sweet Potato & Cavolo Mash with a Chive Dressing

This week's must-try HelloFresh recipes

Easy Honey Mustard Sausage Traybake

with Fig & Balsamic Roasted Veg and Greek Style Cheese

Cheesy Mash Topped Rich Pork Pie

with Green Beans

Speedy Thai Inspired Pork Noodles

with Stir-Fried Pepper and Carrot Ribbons

Cashew Beef Stir-Fry and Noodles

with Bell Pepper and Carrot Ribbons

Sweet Potato and Refried Bean Burrito Bowl

with Chipotle, Soured Cream and Cheese

Southern Style Fried Chicken & Poutine Inspired Fries

with Rocket and Tomato Salad

Pork Steak and Chorrillana Style Sauce

with Sweet Potato Wedges, Rocket and Coriander

Sri Lankan Style Beef Kothu

with Cabbage, Carrot and Tortilla 'Roti'

Crispy Chorizo Topped Oven-Baked Tomato Risotto

with Garlicky Courgette and Ricotta

Cheesy Sausage Stuffing Smashed Tacos and Chips

with Redcurrant & Caramelised Onion Drizzle and Crisp Green Salad

Indonesian Style Fried Chicken and Peanut Sauce

with Kiwi & Coriander Slaw and Sticky Rice

Presto Bacon Pesto Pasta

with Peas, Tenderstem® and Italian Style Cheese

Creamy Cajun Spiced Butter Beans

with Roasted Sweet Potato and Garlic Bread

Butternut Squash and Sage Lasagne

with Cheddar, Spinach and Wild Rocket

Chilli Glazed Salmon and Sticky Veg

with Garlic Yoghurt Drizzle and Salad

Scandi Style Roasted Salmon, Beetroot and Potatoes

with Lemon Mayo and Cranberry Butter Cabbage

Malaysian Prawn Kapitan Style Curry and Jasmine Rice

with Roasted Sweet Potato, Green Beans and Coconut Milk

Cambodian Inspired Basa Amok Parcel

with Coconut Rice, Carrot Pickle and Sweet Soy Pak Choi

Herby Chicken Thighs and Chermoula Couscous

with Roasted Carrots and Greek Yoghurt Drizzle

Indian Style Spiced Beef and Pepper Tacos

with Mango Chutney Slaw and Baby Leaf Salad