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

Name: 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
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 4 unit(s) Plum; 50 grams Pistachios; 600 grams Greek Style Natural Yoghurt; 240 grams Granola; 60 grams Dried Cranberries; 80 grams Walnuts; 2 unit(s) Pear; 240 grams Instant Oats; 2 tsp Sugar; 6 tbsp Honey; 600 milliliter(s) Boiled Water

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

Recipe Development TeamPublished on September 05, 2023

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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:

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:

Nuts

•Milk

•Cereals containing 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: Nuts May contain traces of: Sulphites, Sesame, Nuts, Peanut)

600 grams

Greek Style Natural Yoghurt

(Contains: Milk)

240 grams

Granola

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

60 grams

Dried Cranberries

80 grams

Walnuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

2 unit(s)

Pear

240 grams

Instant Oats

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

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

Cooking Instructions and Tips

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.

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.

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.

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.