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British Recipes

Pear and Honeyed Walnut Oats

Pear and Honeyed Walnut Oats

from the Breakfast Plan | Fruit & Nut Granola and Oats | 4 Meals | 2 Portions Each

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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.

Tags:

Veggie

Allergens:

Nuts

•Cereals containing gluten

•Oats

The quantities provided above are averages only.

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.

Total15 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

40 grams

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

1 unit(s)

Pear**

120 grams

Instant Oats

(Contains: Cereals containing gluten, Oats May contain traces of: Nuts, Cereals containing gluten, Milk, Soya, Cashew nuts)

Not included in your delivery

2 tbsp

Honey

300 milliliter(s)

Boiled Water

Nutritional information

Energy (kJ)1850 kJ

Energy (kcal)442 kcal

Fat18.8 g

of which saturates2.3 g

Carbohydrate56 g

of which sugars22.8 g

Dietary Fibre7.6 g

Protein10.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Large Bowl

•Spoon

•Knife

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the walnuts from 1 packet onto a lined baking tray and drizzle over 1 tbsp of honey. Bake on the middle shelf of your oven until lightly golden and sticky, 5-7 mins.

c) Quarter 1 pear lengthways (no need to peel), remove the core and chop into small pieces.

d) Boil a half-full kettle. Add 2 packets of instant oats to a large bowl. 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.

e) Divide the oats between 2 serving bowls and top with the pear and walnuts. Drizzle over 1 tbsp honey to finish.

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