Loaded Ciabatta Toast & Oats Breakfast Plan | 4 Meals | 2 Portions Each

a) In a large bowl, mix 2 packets of instant oats with the coconut milk, 1 tsp of 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 the lime into the bowl of mango. Add 1 tsp of sugar, then stir to combine. 

d) Divide the coconut overnight oats between 2 serving bowls and top with the zesty mango mixture.

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve 2 of the ciabatta.

b) Toast the ciabatta halves in your toaster until golden. If you don't have a toaster, warm in the oven on the top shelf until golden, 2-3 mins.

c) Meanwhile, grate the Cheddar cheese.

d) Once toasted, spread the cream cheese over your ciabatta halves, then spread the mustard evenly over the cream cheese. Top each ciabatta half with a ham slice, then scatter over the Cheddar.

e) Pop your ham and Cheddar ciabatta onto a baking tray and bake on the top shelf until the cheese is melted and golden, 5-7 mins. Share between 2 serving plates.