Glass pots filled with peach, oranges and yogurt topped with ginger oats

Peach & orange yogurt pots with ginger oats

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(11 ratings)

Prep: 10 mins Cook: 7 mins


Makes 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: per pot

  • kcal357
  • fat11g
  • saturates3g
  • carbs47g
  • sugars27g
  • fibre5g
  • protein14g
  • salt0.3g


  • 4 peaches or nectarines, stoned and diced



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 1 orange, juiced and zested



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 120g porridge oats
  • 25g pine nuts
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 2 tbsp sultanas
  • 4 x 150ml pots bio yogurt


  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 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.

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Comments, questions and tips

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19th Jul, 2018
Really delicious and filling breakfast, worth a short amount of prep. I substituted sultanas for a few dried apricots which worked well.
11th Jul, 2018
This makes for a tasty and filling breakfast. I would advise prepping the fruit and oats in advance, we had to wait for them to cool before assembling. When making again I’ll do this the night before. I added extra cinnamon as I love it and they were great.
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