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Pineapple and Mango Granola with Coconut Yoghurt

from the Tropical Breakfast Plan | Granola and Oats | 4 Meals | 2 Portions Each
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
715 kcal
Protein
: 
9.2g protein
Total
: 
5 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Oats
  • Nuts
  • Pistachio nuts
  • Soya
  • Brazil nuts
  • Pecan Nuts
  • Cashew nuts
  • Hazelnuts
  • Almonds
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 tin(s)

Pineapple Rings

1 unit(s)

Mango

120 grams

Granola

(Contains: Barley, Cereals containing gluten, Oats May contain traces of: Nuts, Pistachio nuts, Soya, Brazil nuts, Pecan Nuts, Cashew nuts, Hazelnuts, Almonds, Milk)

320 grams

Natural Coconut Milk Yoghurt Alternative

Energy (kJ)2991 kJ
Energy (kcal)715 kcal
Fat38.9 g
of which saturates29.1 g
Carbohydrate83 g
of which sugars48.6 g
Dietary Fibre8 g
Protein9.2 g
Salt0.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Peeler
•Medium Bowl
•Knife

Instructions

1

a) Remove the pineapple from 1 tin (keeping the juice in the tin for later), then cut the rings into small chunks.

b) Peel 1 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).

c) In a medium bowl, mix 2 packets of coconut yoghurt with half the pineapple juice, then divide between 2 serving bowls.

d) Arrange 1 packet of granola in a line down the centre of 1 bowl of yoghurt, then repeat on the second bowl with another 1 packet of granola.

e) Arrange the mango and pineapple chunks in lines on either side of the granola to finish.

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