Loaded Ciabatta Toast & Oats Breakfast Plan | 4 Meals | 2 Portions Each
Smashed Avo Toast & Cheesy Ham Toast | Choc Orange Oats & Tropical Oats
Make mornings extra special with this selection of loaded ciabatta toast and hearty oats bowls.
This tasty and super speedy selection includes two portions of each of the following:
-Chocolate Orange Instant Oats.
-Ham and Cheddar Ciabatta Toast.
-Smashed Avocado, Greek Style Cheese and Chilli Ciabatta Toast.
For recipe specific nutrition, please view individual recipes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Orange
240 grams
Instant Oats
(Contains: Cereals containing gluten May contain traces of: Milk, Soya, Cereals containing gluten, Nuts)
100 grams
Chocolate Chips
(Contains: Soya May contain traces of: Milk)
200 milliliter(s)
Coconut Milk
1 unit(s)
Mango
1 unit(s)
Lime
4 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
40 grams
Mature Cheddar Cheese
(Contains: Milk)
50 grams
Cream Cheese
(Contains: Milk)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
4 slice(s)
Smoked Ham Slices
(May contain traces of: Celery)
1 unit(s)
Avocado
50 grams
Greek Style Salad Cheese
(Contains: Milk)
1 pinch
Chilli Flakes
Not included in your delivery
300 milliliter(s)
Boiled Water
2 tsp
Sugar
200 milliliter(s)
Water
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 most of the chocolate chips to the bowl of zest.
c) Pour in 300ml of boiling 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 your 2 serving bowls bowls. Scatter the orange segments on top and sprinkle over the remaining chocolate chips.
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.
a) If you don't have a toaster, preheat your grill to high. Halve 2 of the ciabatta.
b) Toast the ciabatta halves in your toaster until golden. Alternatively, grill on the top shelf until golden, 2-3 mins.
c) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork. Season with salt and pepper.
d) Spread the smashed avocado equally over your toasted ciabatta, then share between 2 serving plates.
e) Crumble over the Greek style salad cheese and sprinkle over the chilli flakes to finish.
