Tropical fruit salad with oats & yogurt
Start your day with a little sunshine! This bright breakfast is bursting with seasonal flavours and ripe fruits
40 g, rolled oats
300 g, peeled and sliced
2 medium, peeled and sliced
Freshly squeezed orange juice
1 tablespoon(s), chopped, plus extra leaves, to serve
Plain Soya Yogurt
Plain Soya Yogurt with Coconut
- Toast the porridge oats and desiccated coconut in a pan over a medium heat for 2 minutes until golden, then remove from the heat.
- Put the mango, kiwi, the pulp and seeds from the passion fruit and 2 tbsp orange juice in a bowl and stir in 1 tbsp chopped fresh mint. Combine the coconut yogurt alternative, plain soya yogurt and ½ tbsp freshly squeezed orange juice.
- Serve the yogurt mixture with the fruit spooned over, and the oats and extra fresh mint leaves scattered over.