Breakfast Plan | Fruit & Nut Granola and Oats | 4 Meals | 2 Portions Each
Plum and Pistachio Granola Yoghurt, Extra Nutty Granola Yoghurt, Pear and Honeyed Walnut Oats, Extra Fruity Oats
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)
Plum
50 grams
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
600 grams
Greek Style Natural Yoghurt
(Contains Milk)
240 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
60 grams
Dried Cranberries
80 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
2 unit(s)
Pear
240 grams
Instant Oats
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
Not included in your delivery
2 tsp
Sugar
6 tbsp
Honey
600 milliliter(s)
Boiled Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve 2 plums and remove the stones, then cut each half in half again. Pop the plums onto a large lined baking tray and sprinkle over 1 tsp sugar. Cook on the middle shelf of your oven until tender, 10-12 mins.
c) Meanwhile, remove 1 packet of pistachios from their shells, then roughly chop.
d) Divide 2 packets of yoghurt between 2 serving bowls, then scatter over 2 packets of granola. Top with the roasted plums, 1 packet of dried cranberries and the chopped pistachios.
e) Drizzle over 1 tbsp honey to finish.
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) Remove 1 packet of pistachios from their shells and roughly chop.
d) Divide 2 packets of yoghurt between 2 serving bowls. Scatter 2 packets of granola over your yoghurt, then top with the chopped pistachios and baked honeyed walnuts.
e) Drizzle over 1 tbsp honey to finish.
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.
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve 2 plums and remove the stones, then cut each half in half again. Pop the plums onto a large lined baking tray and sprinkle over half of the sugar (see pantry for amount). Cook on the middle shelf of your oven until tender, 10-12 mins.
b) Meanwhile, quarter 1 pear lengthways (no need to peel), remove the core and chop into small pieces.
c) When the plums have 5 mins left, 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.
d) Divide the oats between 2 serving bowls, then top with the pear, 1 packet of cranberries and the roasted plums. Drizzle over 1 tbsp honey to finish.
