Peach Orange Yogurt Pots With Ginger Oats Recipes

Steps:

• Place all ingredients in a blender and blend until smooth.

Steps:

• In a small bowl, whisk together yogurt, 2 tablespoons honey, and orange zest; divide among four (8-ounce) serving glasses.
• Divide orange segments among glasses. Drizzle with 1/4 cup honey, and sprinkle with crystallized ginger, dividing evenly. Serve immediately.

Steps:

• Bring water to boil in a small saucepan; add oatmeal and cook 1 minute (if you want you can use the peach juice as part of your 2 cups of liquid).
• Add finely chopped ginger to the pot (be sure to cut small as it swells quite a bit); continue to cook another 2-3 minutes.
• Add peaches and cook oatmeal until desired doneness, about 2-4 minutes depending on your grain and eating preferences.
• Serve topped with sweetener, milk, yogurt or cream, again according to your tastes.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.
• Tip the apricots, oil and egg whites into a bowl (see tip box for how to use up the egg yolks), then blitz with a hand blender until very smooth. Stir in the oats, cinnamon and vanilla, then fold through the desiccated coconut, almonds and pumpkin seeds.
• Pinch clusters of the mixture together to create texture in the granola, then scatter over the lined baking tray in a single layer. Bake for 15 mins, then toss (turning the larger pieces) and bake for a further 10 mins until golden and crunchy.
• Cool the granola completely on the tray, then pack into a large airtight jar or container. If you're following our Healthy Diet Plan, serve two portions over three days, filling the base of each bowl with yogurt (½ pot for each portion) and topping with half a peach, sliced.