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Peach & orange yogurt 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

  • Prep: 10 mins
    Cook: 7 mins
  • Makes 4
  • Easy
  • Makes 4
  • Easy
  • Calories 357
  • Carbohydrates 47
  • Saturated Fat 3
  • Sugar 27
  • Protein 14
  • Fat 11
  • Fibre 5
  • Salt 0.3

Nutrition per serving

  • Calories 357
  • Carbohydrates 47
  • Saturated Fat 3
  • Sugar 27
  • Protein 14
  • Fat 11
  • Fibre 5
  • Salt 0.3

Ingredients

  • 4 peachesor nectarines, stoned and diced
  • 1 orange, juiced and zested
  • 120g porridge oats
  • 25g pine nuts
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 2 tbsp sultanas
  • 4 x 150ml pots bio yogurt

Tip

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Method

  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.

  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.

  3. Spoon the peaches and juices into four tumblers and top with the yogurt. Cover and chill until needed. Keep the oat mixture in an airtight container. When ready to serve, top the peaches and yogurt with the oat mixture.

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