2 x Chocolate Orange Oats
from the 4 Day Breakfast Plan | Loaded Ciabatta Toast and Oats Bowls
Make mornings extra special with this selection of loaded ciabatta toast and hearty porridge bowls.
This tasty and super speedy selection includes two portions of each of the following:
• Chocolate Orange Instant Oats • Tropical Overnight Oats • Ham and Cheddar Ciabatta Toast • Smashed Avocado, Greek Style Cheese and Chilli Ciabatta Toast
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.
Ingredients
1 unit(s)
Orange
120 grams
Instant Oats
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
Not included in your delivery
300 milliliter(s)
Boiled 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 two packets of instant oats and most of the chocolate chips to the bowl of zest.
c) Pour in 300ml of 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 like your oats a little runnier, stir in an extra 100ml of boiled water.
d) Divide the oats between your bowls. Scatter the orange segments on top and sprinkle over the remaining chocolate chips. Enjoy!
a) In a large bowl, mix two packets of instant oats with the 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) Zest and juice the lime into the bowl of mango. Add another 1 tsp of sugar, then stir to combine.
c) Divide the coconut overnight oats between your bowls and top with the zesty mango mixture. Enjoy!
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve two of the ciabatta.
b) Toast the ciabatta halves in your toaster until golden. If you don't have a toaster, warm in the oven on the top shelf until golden, 2-3 mins.
c) Meanwhile, grate the Cheddar cheese.
d) Once toasted, spread the cream cheese over your ciabatta halves, then spread the mustard evenly over the cream cheese.
e) Divide your smoked ham slices between your ciabatta halves, then top with the grated cheese.
f) Pop in the oven on the top shelf until the cheese is melted and golden, 5-7 mins. Enjoy!
a) If you don't have a toaster, preheat your grill to high. Halve two of the ciabatta.
b) Toast the ciabatta in your toaster until golden. Alternatively, grill on the top shelf until golden, 2-3 mins.
c) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork. Season with salt and pepper.
d) Share the smashed avocado equally between your toasted ciabatta.
e) Crumble over the Greek style salad cheese and sprinkle over the chilli flakes to finish. Enjoy!
