Tropical Breakfast Plan | Granola and Oats | 4 Meals | 2 Portions Each
Pineapple & Mango Granola, Kiwi & Lime Granola, Mango & Kiwi Coconut Overnight Oats, Lime & Pineapple Coconut Overnight Oats
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:
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For recipe specific nutrition, please see 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
2 tin(s)
Pineapple Rings
2 unit(s)
Mango
640 grams
Natural Coconut Milk Yoghurt Alternative
240 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
2 unit(s)
Kiwi
2 unit(s)
Lime
240 grams
Instant Oats
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
400 milliliter(s)
Coconut Milk
Not included in your delivery
8 tsp
Sugar
400 milliliter(s)
Water
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 4 packets of coconut milk yoghurt with half the pineapple juice, then divide between 2 serving bowls. Discard the remaining juice.
d) Arrange 1 packet of granola in a line down the centre of 1 bowl of yoghurt,
then repeat with the second bowl.
e) Arrange the mango and pineapple chunks in lines on either side of the
granola to finish.
a) Peel 1 kiwi, then thinly slice.
b) Zest 1 lime, then juice it into a small bowl. Stir in the sliced kiwi and 1 tsp sugar.
c) In a medium bowl, mix 4 packets of coconut milk yoghurt with the lime zest and 2 tsp sugar, then divide between 2 serving bowls.
d) Scatter 1 packet of granola over 1 bowl of yoghurt, then repeat with the second bowl.
e) Arrange the kiwi slices alongside the granola to finish.
a) In a large bowl, mix 2 packets of instant oats with half the coconut milk (saving the other half for the other oats recipe), 2 tsp sugar and 200ml cold
water, then cover and refrigerate overnight.
b) When you're ready to eat, 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) Peel 1 kiwi, then thinly slice.
d) Divide the coconut overnight oats between 2 serving bowls. Arrange the mango and kiwi pieces in sections on top of the oats to finish.
a) In a large bowl, mix 2 packets of instant oats with half the coconut milk
(saving the other half for the other oats recipe), 2 tsp sugar and 200ml cold
water, then cover and refrigerate overnight.
b) When you're ready to eat, remove the pineapple rings from 1 tin and cut into small chunks. Pop the pineapple into another large bowl.
c) Zest and juice 1 lime into the bowl of pineapple. Add 1 tsp sugar, then stir
to combine.
d) Divide the coconut overnight oats between 2 serving bowls, then top with the zesty pineapple mixture to finish.
Enjoy!
