Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Make-ahead Greek yoghurt pots layered with mango, oats, walnuts, and lemon.
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Ingredients
mixing bowl, zester, knife, chopping board
Method
Chop the mango, zest half the lemon, and keep the walnuts ready for topping.
Stir the Greek yoghurt with lemon zest, ground ginger, maple syrup, and 1 tsp lemon juice until smooth.
Fold the rolled oats through the yoghurt and stand for 8 to 10 minutes so the oats soften without becoming stodgy.
Spoon half the yoghurt into four pots, add most of the mango, then repeat with the remaining yoghurt.
Scatter over the walnuts and reserved mango. Serve straight away or chill for up to 24 hours.
Contains
Milk, Tree nuts
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