Pineapple and Mango Granola with Coconut Yoghurt
from the Tropical Breakfast Plan | Granola and Oats | 4 Meals | 2 Portions Each
Bring tropical flavours to your breakfast with this extra special, super easy selection of granola yoghurt and oats bowls.
This selection includes two portions of each of the following:
• Pineapple and Mango Granola Yoghurt, • Kiwi and Lime Granola Yoghurt, • Mango and Kiwi Coconut Overnight Oats, • Lime and Pineapple Coconut Overnight 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
1 tin(s)
Pineapple Rings
1 unit(s)
Mango
120 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
320 grams
Natural Coconut Milk Yoghurt Alternative
Nutritional information
Utensils
Instructions
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.
