Peach and Orange Yoghurt Pots with Ginger Oats

Name: Peach and Orange Yoghurt Pots with Ginger Oats
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Ingredients: 25g Pine Nuts; 600g Bio Yoghurt; 1 Orange, juiced and zested; 120g Porridge Oats; 4 Peaches, or nectarines, stoned and diced; 0.5 tsp Ground Ginger; 1 tsp Ground Cinnamon; 2 tbsp Sultanas

Vegetarian

Dessert

4.4

10m prep time

17m total time

Easy level

8 ingredients

Peach and Orange Yoghurt Pots with Ginger Oats recipe by Cherrypick

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

25g Pine Nuts 1 x Sainsbury's Pine Nuts 100g
600g Bio Yoghurt 1 x Yeo Valley Organic Natural Creamy Bio Live Yogurt 950g
1 Orange, juiced and zested 1 x Sainsbury's Oranges
120g Porridge Oats 1 x Stamford Street Co. Porridge Oats 1kg
4 Peaches, or nectarines, stoned and diced 1 x Sainsbury's Peach Punnet (Min x4)
0.5 tsp Ground Ginger 1 x Sainsbury's Ground Ginger 38g
1 tsp Ground Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
2 tbsp Sultanas 1 x Sundora Sultanas 500g