Bulgur & quinoa lunch bowls
These meal prep grain bowls use one base and two deliciously different toppings. Choose from avocado, olives and rocket or chickpeas, beetroot and orange
Peach & orange yogurt pots with ginger oats
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4
Skip to ingredients
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
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 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.
