PEACH & ORANGE YOGURT POTS WITH GINGER OATS

Peach & orange yogurt pots with ginger oats image

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

Provided by Sara Buenfeld

Time 17m

Yield Makes 4

Number Of Ingredients 8

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 bio yogurt

Steps:

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.
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.
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.

Nutrition Facts : Calories 357 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium