Peach and Orange Yoghurt Pots with Ginger Oats

    10m prep time
    17m total time
    Easy level
    8 ingredients

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
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