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

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

Plum & Pistachio Granola, Extra Nutty Granola, Pear & Honeyed Walnut Oats, Extra Fruity Oats

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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:

.

.

.

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For recipe specific nutrition, please view individual recipes.

Tags:
Veggie
Allergens:
Tree nuts
•Milk
•Gluten

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.

Total15 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

4 unit(s)

Plum

50 grams

Pistachios

(Contains: Tree nuts May contain traces of: Schwefeldioxide und Sulfite, Sesamsamen, Schalenfrüchte, Erdnüsse)

600 grams

Greek Style Natural Yoghurt

(Contains: Milk)

240 grams

Granola

(Contains: Gluten May contain traces of: Schalenfrüchte, Latte, Soja)

60 grams

Dried Cranberries

80 grams

Walnuts

(Contains: Tree nuts May contain traces of: Erdnüsse, Sesamsamen, Schalenfrüchte)

2 unit(s)

Pear

240 grams

Instant Oats

(Contains: Gluten May contain traces of: Latte, Soja, Glutenhaltiges Getreide, Schalenfrüchte)

Not included in your delivery

2 tsp

Sugar

6 tbsp

Honey

600 milliliter(s)

Boiled Water

Nutritional information

Energy (kJ)9195 kJ
Energy (kcal)2198 kcal
Fat96.5 g
of which saturates32.2 g
Carbohydrate271.3 g
of which sugars143.2 g
Dietary Fibre29.6 g
Protein52.6 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper
•Bowl
•Baking Tray

Instructions

Plum and Pistachio Granola Yoghurt
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 1 tsp sugar. Cook on the middle shelf of your oven until tender, 10-12 mins.

c) Meanwhile, remove 1 packet of pistachios from their shells, then roughly chop.

d) Divide 2 packets of yoghurt between 2 serving bowls, then scatter over 2 packets of granola. Top with the roasted plums, 1 packet of dried cranberries and the chopped pistachios.

e) Drizzle over 1 tbsp honey to finish.

Extra Nutty Granola Yoghurt
2

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the walnuts from 1 packet onto a lined baking tray and drizzle over 1 tbsp of honey. Bake on the middle shelf of your oven until lightly golden and sticky, 5-7 mins.

c) Remove 1 packet of pistachios from their shells and roughly chop.

d) Divide 2 packets of yoghurt between 2 serving bowls. Scatter 2 packets of granola over your yoghurt, then top with the chopped pistachios and baked honeyed walnuts.

e) Drizzle over 1 tbsp honey to finish.

Pear and Honeyed Walnut Oats
3

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the walnuts from 1 packet onto a lined baking tray and drizzle over 1 tbsp of honey. Bake on the middle shelf of your oven until lightly golden and sticky, 5-7 mins.

c) Quarter 1 pear lengthways (no need to peel), remove the core and chop into small pieces.

d) 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.

e) Divide the oats between 2 serving bowls and top with the pear and walnuts. Drizzle over 1 tbsp honey to finish.

Extra Fruity Oats
4

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.

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