4 Day Breakfast Plan | Apple & Blueberry Granola & Oats | Serves 2
Apple Crumble Granola, Blueberry Pie Granola, Cinnamon Swirl Oats, Blueberry Apple Oats
Breakfast just got easier with this extra special selection of granola and oats bowls, taking influence from classic breakfast pastries and pies.
This selection includes two portions of each of the following:
For recipe specific nutrition, please view individual recipes.
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
4 unit(s)
Apple
4 sachet(s)
Ground Cinnamon
600 grams
Greek Style Natural Yoghurt
(Contains Milk)
240 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
250 grams
Blueberries
80 grams
Salted Caramel Sauce
(Contains Milk)
240 grams
Instant Oats
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
Not included in your delivery
14 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Peel, quarter, core and finely chop 2 apples. Add the apples, 2 sachets of cinnamon, 2 tbsp of water and 5 tsp sugar to a medium saucepan.
b) Heat the apple mixture on medium heat until the apple begins to soften, 7-8 mins. Set aside to cool, 5 mins.
c) Divide 2 packets of Greek style yoghurt between 2 serving bowls.
d) Mix 2 packets of granola through the apple mixture, then evenly spoon over the yoghurt to finish.
a) Add 1 packet of blueberries, 2 tbsp water and 5 tsp sugar to a medium saucepan.
b) Heat the blueberry mixture on medium heat until it turns a deep purple colour and slightly thickens, 4-5 mins. Set aside to cool, 5 mins.
c) Divide 2 packets of Greek style yoghurt between 2 serving bowls. Add one quarter of the blueberry mixture to each bowl, then lightly mix to create a swirl.
d) Scatter 2 packets of granola evenly over the yoghurt, then spoon over the remaining blueberry mixture to finish.
a) Boil a full kettle.
b) Add 2 packets of instant oats to a large bowl. Pour in 300ml of just boiled water. Add 2 packets of cinnamon and 2 tsp sugar, 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.
c) Divide the oats between 2 serving bowls. Using the salted caramel sauce, create a swirl on the top of your oats to finish.
a) Boil a full kettle. While the kettle boils, quarter, core and thinly slice 2 apples (no need to peel).
b) Add 2 packets of instant oats to a large bowl. Pour in 300ml of just boiled water. Add 2 tsp sugar, 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.
c) Divide the oats between 2 serving bowls. Lay the apple slices evenly across the oats, then scatter 1 packet of blueberries over the bowls to finish.
Enjoy!
