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Granola and Oats Breakfast Box

Granola and Oats Breakfast Box

10 SKU

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Allergens:
Cereals containing gluten
•Soya
•Milk
•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.

Total
Active
DifficultyEasy

Ingredients

serving amount

240 grams

Instant Oats

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

200 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

1 unit(s)

Orange

1 unit(s)

Mango

2 unit(s)

Lime

240 grams

Granola

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

600 grams

Greek Style Natural Yoghurt

(Contains: Milk)

125 grams

Blueberries

80 grams

Salted Caramel Sauce

(Contains: Milk)

40 grams

Hazelnuts

(Contains: Nuts)

200 milliliter(s)

Coconut Milk

Not included in your delivery

150 milliliter(s)

Boiled Water

200 milliliter(s)

Water

tsp

Sugar

Nutritional information

Energy (kJ)10520 kJ
Energy (kcal)2514 kcal
Fat121.4 g
of which saturates66.6 g
Carbohydrate292.7 g
of which sugars161.7 g
Dietary Fiber24 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
•Small Bowl
•Chopping Board
•Knife
•Juicer

Instructions

1

a) Zest the orange into a mixing bowl, then peel the orange and pull the segments apart.

b) Empty the instant oats in a mixing bowl with the orange zest and most of the chocolate chips. Pour boiling water into the bowl with the oats (see pantry for amount). Add a pinch of salt, then mix with a spoon continuously until the porridge is creamy and the chococlate chips have fully melted, 1-2 mins.

c) TIP - if you like your porridge less thick, add 100 ml more boiling water.

d) Divide the oats between your bowls, pop the orange segments on top and sprinkle over remaining chocolate chips.

2

a) Mix the instant oats with 1tsp of sugar, coconut milk and cold water in a bowl (see pantry for amount), cover and refrigerate overnight.

b) When you are ready to eat, chop the mango into small pieces and pop into a mixing bowl. Zest and juice the lime and mix with the mango and 1tsp of sugar.

c) Divide the coconut oats into 2 serving bowls and top with the zesty mango mixture.

3

a) Zest and juice the lime into a mixing bowl, add the the blueberries and the sugar (see pantry for amount). Mix until the sugar has dissolved.

b) Share your Greek style yogurt between your serving bowls and add the granola and zesty blueberry mix on top.

4

a) Share the Greek style yogurt between your serving bowls and swirl through 3/4 of salted caramel sauce. Then roughly chop the hazelnuts.

b) Top your salted caramel yogurt with the granola, chocolate chips and chopped hazelnuts. Finish by drizzling over remaining caramel sauce.

 

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