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Mango and oat breakfast pot

  • 4.67 Star
  • Timer Prep 480 min
    Cook 20 min
  • Chart 283.0 cal/
  • Chef hat Easy


Zest and juice the oranges. Coarsely grate the skin and flesh of the large apples. Peel and dice the mango. Shell and roughly chop the pistachios.


  1. 1 Put the oats, milk, 4 tbsp orange juice, orange zest, grated apple, cinnamon and ginger into a bowl.
  2. 2 Mix well and divide among 4 jam jars or containers with lids.
  3. 3 Divide the blueberries among the jars, followed by a layer of yogurt.
  4. 4 Top with the mango and pistachios.
  5. 5 Chill in the fridge for at least 20 minutes to let the oats soak up the milk, or overnight so they're ready to eat in the morning.

3 Reviews

  • Rachel Hardy

    Very tasty and filling. A nice alternative which is refreshing and sweet.

  • Vicki

    My young adult daughters LOVED it. Perfect for a spring early morning breakfast in Sydney

  • Jo

    Easy to make and just delicious!

  • Average per serving
  • Calories 283.0kCal
  • Fat11.2g
  • Saturated4.4g
  • Salt0.15g
  • Carbohydrates38.1
  • Sugar7.2g
  • Protein10.3g
  • Fibre5.2g