Oats and Granola Breakfast Plan | 4 Meals | 2 Portions Each
Choc Orange Oats, Tropical Overnight Oats, Choc Caramel Granola, Blueberry Granola
These extra special granola yoghurt and oat breakfasts 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 Yogurt • Salted Caramel, Chocolate and Hazelnut Granola with Greek Style Yogurt
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.
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
(Contains Soya May contain Milk)
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
Greek Style Natural Yoghurt
Red Berry Compote
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
Salted Caramel Sauce
(Contains Nuts May contain Nuts)
Not included in your delivery
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) Remove the pistachios from their shells, then roughly chop.
b) Zest and juice 1 lime into a large bowl, then add the blueberries, pistachios and 1 tsp sugar. Stir to dissolve the sugar.
c) Share two packets of Greek style yoghurt between 2 serving bowls and drizzle over the red berry compote.
d) Scatter 2 packets of granola over your yoghurt, then top with the lime and blueberry mixture.
a) Divide 2 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.