RECIPES FOR SUCCESS! OPERATION TRANSFORMATION MEALS FROM ALDI
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 https://www.aldi.ie/c/recipes
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
- Mix all the ingredients in a bowl or Tupperware container
- Cover with clingfilm or a lid
- Chill for at least 3 hours or overnight is best to soften the oats before eating
- Give the oat mixture a good stir and transfer to a bowl to serve
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)
- Preheat the oven to 200°C (400°F), gas mark 6.
- 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
- Make a well in the centre of the yoghurt and add the egg and oil. Stir until mixed
- 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
- 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
- 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
- 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
- Spread each slice of brown bread with ¼ teaspoon of butter, if liked to serve
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.