Peach and Orange Yoghurt Pots with Ginger Oats
Try these tasty breakfast pots with fruit, bio yogurt and oats for a fuss-free start to the morning. They provide calcium, vitamin C and one of your 5-a-day.
Method
Based on 4 servings, adjust as needed.
Step 1
Put the peaches and orange juice in a small pan. Put the lid on and cook gently for 3-5 mins, depending on their ripeness, until softened. Set aside to cool.
Step 2
Tip the oats and pine nuts into a pan and heat gently, stirring frequently until they’re just starting to toast. Turn off the heat and add the spices, zest and sultanas.
Step 3
Spoon the peaches and juices into four tumblers and top with the yoghurt. Cover and chill until needed. Keep the oat mixture in an airtight container. When ready to serve, top the peaches and yoghurt with the oat mixture.
- Ingredients
- Based on 4 servings
-
4 Peaches, or nectarines, stoned and diced 1x Sainsbury's Peach Punnet (Min x4) -
1 Orange, juiced and zested 1x Sainsbury's Oranges -
25g Pine Nuts 1x Sainsbury's Pine Nuts 100g -
0.5 tsp Ground Ginger 1x Sainsbury's Ground Ginger 38g -
1 tsp Ground Cinnamon 1x Sainsbury's Ground Cinnamon 38g -
2 tbsp Sultanas 1x Sundora Sultanas 500g -
600g Bio Yoghurt 1x Yeo Valley Organic Natural Creamy Bio Live Yogurt 950g -
120g Porridge Oats 1x Stamford Street Co. Porridge Oats 1kg