Tropical Granola and Oats Box
Pineapple & Mango Granola, Kiwi & Lime Granola, Mango & Kiwi Overnight Coconut Oats, Lime & Pineapple Overnight Coconut Oats
- Cereals containing gluten
- Oats
- Barley
- Milk
- Cereals containing gluten
- Milk
- Nuts
- Soya
- Cashew nuts
- May contain traces of allergens
- Pistachio nuts
- Brazil nuts
- Pecan Nuts
- Hazelnuts
- Almonds
Ingredients
240 grams
Instant Oats
(Contains: Cereals containing gluten, Oats May contain traces of: Cereals containing gluten, Milk, Nuts, Soya, Cashew nuts)
240 grams
Granola
(Contains: Cereals containing gluten, Oats, Barley May contain traces of: Milk, Nuts, Soya, Cashew nuts, Pistachio nuts, Brazil nuts, Pecan Nuts, Hazelnuts, Almonds)
600 grams
Greek Style Natural Yoghurt
(Contains: Milk)
400 milliliter(s)
Coconut Milk
2 tin(s)
Pineapple Rings
2 unit(s)
Mango
2 unit(s)
Kiwi
2 unit(s)
Lime
Not included in your delivery
7 tsp
Sugar
400 milliliter(s)
Water
Utensils
Instructions
a) Remove the pineapple from the tin, keeping the tin and juice for later, and cut into small chunks.
b) 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).
c) In a medium bowl, mix 2 packs of Greek style natural yoghurt with half the pineapple juice, then divide between two serving bowls.
d) Scatter two packets of granola over your yoghurt, then top with the pineapple and mango. Enjoy!
a) Zest and halve the lime.
b) Peel the kiwi, then cut into 1cm chunks. Juice the lime into a small bowl, then combine with the kiwi and 1 tsp of sugar.
c) In a medium bowl, mix 2 packs of Greek style natural yoghurt with the lime zest and 2 tsp of sugar, then divide between two serving bowls.
d) Scatter two packets of granola over your yoghurt, then top with the kiwi and lime mixture. Enjoy!
a) In a large bowl, mix 2 packets of instant oats with 1 tin of coconut milk, 1 tsp of 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) Peel the kiwi, then cut into 1cm chunks and pop it into the bowl of mango. Add 1 tsp of sugar, then stir to combine.
d) Divide the coconut overnight oats between 2 serving bowls and top with the kiwi and mango mixture.
a) In a large bowl, mix 2 packets of instant oats with 1 tin of coconut milk, 1 tsp of sugar and 200ml of cold water, then cover and refrigerate overnight.
b) When you're ready to eat, remove the pineapple from the tin and cut into small chunks. Pop the pineapple into another large bowl.
c) Zest and juice the lime into the bowl of pineapple. Add 1 tsp of sugar, then stir to combine.
d) Divide the coconut overnight oats between 2 serving bowls and top with the zesty pineapple mixture.
