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Peach & orange yogurt pots with ginger oats

Glass pots filled with peach, oranges and yogurt topped with ginger oats

Peach & orange yogurt pots with ginger oats

Name: Peach & orange yogurt pots with ginger oats
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: Makes 4
Ingredients: 4 peaches or 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 yoghurt

Sara Buenfeld

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Makes 4

Easy

Prep: 10 mins

Cook: 7 mins

A star rating of 4.8 out of 5.19 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 peaches

or 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 yoghurt

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Nutrition: per pot

kcal357
fat11g
saturates3g
carbs47g
sugars27g
fibre5g
protein14g
salt0.3g

Method

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 yogurt with the oat mixture.

RECIPE TIPS

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Recipe from Good Food magazine, June 2018

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A star rating of 4.8 out of 5.19 ratings

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