Pear and Honeyed Roasted Walnut Oats
| Serves 2
Breakfast just got easier with this extra fruity, extra nutty selection of granola yoghurt and oats bowls.
This selection includes two portions of each of the following:
- Plum and Pistachio Granola Yoghurt
- Extra Nutty Granola Yoghurt
- Pear and Honeyed Walnut Oats
- Extra Fruity Oats
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
40 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1 unit(s)
Pear
120 grams
Instant Oats
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
30 grams
Honey
Not included in your delivery
300 milliliter(s)
Boiled Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the walnuts onto a lined baking tray and drizzle over half honey.
c) Bake on the middle shelf of your oven until lightly golden and sticky, 5-7 mins.
a) Quarter the pear lengthways (no need to peel), remove the core and chop into small pieces.
b) Boil a half-full kettle. Add the instant oats to a large bowl.
c) Pour in 300ml of just boiled water. Add a pinch of salt, then mix with a spoon until the porridge is creamy, 1-2 mins. TIP: If you like your oats a little runnier, stir in an extra 100ml of boiled water.
a) Divide the oats between 2 serving bowls and top with the pear and walnuts.
b) Drizzle over the remaining honey to finish.
