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 Danone Skyr Plain Yoghurt

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

17 min total 10 min prep 7 min cook Makes 4 357 cal

Ingredients

4 serv.

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 Danone Skyr Plain Yoghurt

Instructions

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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 Danone Skyr Plain 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.