- 4 clementines
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- 2 tsp vanilla extract
- 140g porridge oats
- 1 grapefruit, peeled, seeded and chopped
Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…
- small handful mint leaves
- 2 tbsp sunflower seeds
- 6 walnut halves, broken
- 4 x 120g pots bio yogurt
Peel the clementines, then finely chop 1 tbsp of the peel. Put the peel in a large bowl with the vanilla, oats and 800ml water. Cover and set aside to soak overnight.
To make the salsa, chop the clementines and mix in a bowl with the grapefruit and mint leaves. Cover and chill.
The next morning, tip the porridge into a pan and cook until bubbling and thick.
If you're following our Healthy Diet Plan, pour half of the porridge into two bowls and tip the remainder into a container ready to chill, topped with half the salsa, seeds and nuts. Divide the other half of the salsa between the two bowls of porridge along with half the yogurt. Scatter with the remaining nuts and seeds. The leftover porridge can be reheated the next day with a splash of water. Top with the remaining salsa and yogurt.
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