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
- Nuts
- Milk
- Cereals containing gluten
- May contain traces of allergens
- Sulphites
- Sesame
- Nuts
- Peanut
- Milk
- Soya
- Cereals containing gluten
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.
Ingredients
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: Peanut, Sesame, Nuts)
2 unit(s)
Pear
240 grams
Instant Oats
(Contains: Cereals containing gluten May contain traces of: Milk, Soya, Cereals containing gluten, Nuts)
Not included in your delivery
2 tsp
Sugar
6 tbsp
Honey
600 milliliter(s)
Boiled Water
Utensils
Instructions
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. Once the oven is hot, cook on the middle shelf 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) Add 1 packet of walnuts to a lined baking tray and drizzle over 1 tbsp 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) Add 1 packet of walnuts to a lined baking tray and drizzle over 1 tbsp 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 honey 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 1 tsp sugar. 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.
