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

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

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:
Nuts
Milk
Cereals containing gluten

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.

Preparation Time15 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

4 unit(s)

Plum

50 grams

Pistachios

(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)

600 grams

Greek Style Natural Yoghurt

(Contains Milk)

240 grams

Granola

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

60 grams

Dried Cranberries

80 grams

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

2 unit(s)

Pear

240 grams

Instant Oats

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

Not included in your delivery

2 tsp

Sugar

6 tbsp

Honey

600 milliliter(s)

Boiled Water

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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
Protein52.6 g
Salt0.74 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.