Breakfast Plan | Oats and Granola | 4 Meals | 2 Portions Each
Choc Orange Oats, Tropical Overnight Oats, Blueberry Granola Yoghurt, Salted Caramel Granola Yoghurt
These extra special granola yoghurt and oats breakfast bowls are perfect if you're craving something delicious but are tight on time.
This tasty and super speedy selection includes two portions of each of the following:
-Chocolate and Orange Instant Oats.
-Coconut, Mango and Lime Tropical Overnight Oats.
-Blueberry and Lime Granola with Greek Style Yoghurt.
-Salted Caramel, Chocolate and Hazelnut Granola with Greek Style Yoghurt.
For recipe specific nutrition, please view individual recipes.
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.
Ingredients
1 unit(s)
Orange
240 grams
Instant Oats
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
200 grams
Chocolate Chips
(Contains Soya May contain Milk)
200 milliliter(s)
Coconut Milk
1 unit(s)
Mango
2 unit(s)
Lime
125 grams
Blueberries
600 grams
Greek Style Natural Yoghurt
(Contains Milk)
240 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
80 grams
Salted Caramel Sauce
(Contains Milk)
50 grams
Hazelnuts
(Contains Nuts May contain Nuts)
Not included in your delivery
300 milliliter(s)
Boiled Water
3 tsp
Sugar
200 milliliter(s)
Water
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Zest the orange into a large bowl, then peel the orange and separate the segments.
b) Add 2 packets of instant oats and three-quarters of 1 packet of chocolate chips to the bowl of zest.
c) Pour in 300ml of just boiled water. Add a pinch of salt, then mix with a spoon until the porridge is creamy and the chocolate chips have melted, 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. Scatter the orange segments on top and sprinkle over the remaining chocolate chips from the packet.
a) In a large bowl, mix 2 packets of instant oats with the coconut milk, 1 tsp sugar and 200ml of cold water, then cover and refrigerate overnight.
b) When you're ready to eat, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone). Pop the mango into another large bowl.
c) Zest and juice 1 lime into the bowl of mango. Add another 1 tsp sugar, then stir to combine.
d) Divide the coconut overnight oats between 2 serving bowls and top with the zesty mango mixture.
a) Zest and juice 1 lime into a large bowl, then add the blueberries and 1 tsp sugar. Stir to dissolve the sugar.
b) Share 4 packets of Greek style yoghurt between 2 serving bowls.
c) Scatter 2 packets of granola over your yoghurt, then top with the lime and blueberry mixture.
a) Divide 4 packets of Greek style yoghurt between 2 serving bowls, then swirl through three-quarters of the salted caramel sauce.
b) Roughly chop the hazelnuts.
c) In a medium bowl, combine the chopped hazelnuts with 1 packet of chocolate chips and 2 packets of granola.
d) Top your salted caramel yoghurt with the hazelnut and chocolate granola mixture.
e) Finish with a drizzle of the remaining salted caramel sauce.
