Oats and Granola Yoghurt Bowls | 8 Portions
Choc Orange Oats | Tropical Overnight Oats | Blueberry Granola Yoghurt | Caramel Granola Yoghurt
- Barley
- Cereals containing gluten
- Oats
- Soya
- Hazelnuts
- Nuts
- Milk
- Nuts
- Pistachio nuts
- Soya
- Brazil nuts
- Pecan Nuts
- Cashew nuts
- Hazelnuts
- Almonds
- Milk
- May contain traces of allergens
- Macadamia Nuts
- Cereals containing gluten
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
Ingredients
240 grams
Granola
(Contains: Barley, Cereals containing gluten, Oats, Nuts, Pistachio nuts, Soya, Brazil nuts, Pecan Nuts, Cashew nuts, Hazelnuts, Almonds, Milk, May contain traces of allergens)
200 grams
Chocolate Chips
(Contains: Soya, Milk, May contain traces of allergens)
50 grams
Hazelnuts
(Contains: Hazelnuts, Nuts, Nuts, Pistachio nuts, Brazil nuts, Pecan Nuts, Cashew nuts, Almonds, May contain traces of allergens, Macadamia Nuts)
1 unit(s)
Mango
600 grams
Greek Style Natural Yoghurt
(Contains: Milk)
180 milliliter(s)
Coconut Milk
125 grams
Blueberries
80 grams
Salted Caramel Sauce
(Contains: Milk)
2 unit(s)
Lime
1 unit(s)
Orange
240 grams
Instant Oats
(Contains: Cereals containing gluten, Oats, Nuts, Soya, Cashew nuts, Milk, May contain traces of allergens, Cereals containing gluten)
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 prefer to make your oats with milk, heat 300ml of milk in a small saucepan, then stir into the oats.
d) Divide the oats between 2 bowls. Scatter over the orange segments and remaining chocolate chips from the packet to finish.
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, then top with the zesty mango mixture to finish.
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 2 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 to finish.
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.
