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Breakfast ideas including:

  • Overnight Oats
  • Porridge Bread

Operation Transformation is finally back on our TV screens for 2021!  To help you continue on your health and fitness journey, the team at Operation Transformation have shared a range of healthy and nutritious recipes that you can easily make at home, using ingredients available in all 145 Aldi stores nationwide, every day! Week 3 is all about tasty breakfast recipes that are sure to set you up for the day ahead.  See the Aldi website for these and more


Operation Transformation Overnight Oats

Serves 1 (contains approx. 200kcal)

* Suitable for vegetarians.


  • 30g Kavanagh’s Premium Porridge Oats
  • 100ml Donegal Creameries Light Milk
  • 30g Duneen Dairy Low Fat Natural Yogurt
  • 30g mixed berries (fresh or frozen) or preferred chopped fruit, such as banana, apple or pineapple


  1. Mix all the ingredients in a bowl or Tupperware container
  2. Cover with clingfilm or a lid
  3. Chill for at least 3 hours or overnight is best to soften the oats before eating
  4. Give the oat mixture a good stir and transfer to a bowl to serve

Prepare Ahead:

Oats can be made in larger batches and stored up to 3 days in the fridge without adding the fruit until ready to serve as may discolour. Alternatively freeze in individual containers once they have been allowed to soften to use at a later date. Thaw overnight in the fridge or microwave on high for 1-2 minutes, then fold in the berries or fruit. Bring a spoon if transporting.


Operation Transformation Porridge Bread

Makes 675g loaf or 12 slices (approx. 220 kcal per slice). Each slice with ¼ tsp butter = breakfast portion

* Suitable for vegetarians.


  • 500ml Duneen Dairy Low Fat Natural Yogurt
  • 1 large Healy’s Farm Fresh Egg
  • 2 tbsp. Solesta Rapeseed Oil, little extra (¼ tsp) to grease
  • 2 cartons of Kavanagh’s Premium Porridge Oats (375g)
  • 2 tsp. The Pantry Bicarbonate of Soda (10g)
  • 1/4 tsp Stonemill Salt (1.25g)
  • 3 tsp. Kilkeely Softened Butter, to serve (optional – 15g)


  1. Preheat the oven to 200°C (400°F), gas mark 6.
  2. Put the yoghurt in a bowl, scraping it all out. Then rinse out the yoghurt carton and you will have no need to use scales for this clever bread recipe
  3. Make a well in the centre of the yoghurt and add the egg and oil. Stir until mixed
  4. Then use the carton to measure out 2 cartons of the oats and mix them in with the bicarbonate of soda and salt until evenly combined
  5. Lightly oil a 675g loaf tin and tip in the oat mixture. Bake in the centre of the oven for 45 minutes until golden brown
  6. Remove the bread from the oven and go around the sides with a table knife to loosen out the bread and tip out on to the work surface
  7. Return the loaf to the oven and put straight on the oven shelf without any tin or baking sheet for another 5 minutes to dry the crust out. Leave the cooked loaf to cool down completely on a wire rack and then cut into 12 even-sized slices
  8. Spread each slice of brown bread with ¼ teaspoon of butter, if liked to serve

Prepare Ahead:

This loaf keeps well for up to 3 days unsliced wrapped in tin foil and is excellent toasted or to use in lunchboxes.

The above ingredients are all available in 145 Aldi stores nationwide now.

For more information, please contact the Aldi Press Office on:
T: 01 5252544 or