Snack

Rolled Oats, Pineapple and Yoghurt Breakfast is for Breakfast, Snack.

Rolled Oats, Pineapple and Yoghurt Breakfast takes several minutes to prepare.

Rolled Oats, Pineapple and Yoghurt Breakfast takes several minutes to cook.

Rolled Oats, Pineapple and Yoghurt Breakfast makes 5 servings.

The ingredients for Rolled Oats, Pineapple and Yoghurt Breakfast are:

1 cup, 250g Rolled Oats
Homebrand Tinned Pineapple, 440 gram (drained and syrup/juice set aside)
Water as required
non-fat yoghurt (BlackSwan, Greek-style), 100 gram(s)

Here is how you make Rolled Oats, Pineapple and Yoghurt Breakfast:

Add enough water to the syrup/juice from the pineapple to make 750mil fluid.Pour fluid onto oats in a pot and bring mixture to boil while stirring.Reduce heat and simmer gently until mixture is your preferred consistency.Allow to cool then portion control. (5 SERVES)Serve with approximately 88 grams pineapple pieces and 20 grams yoghurt.Serving Size: Makes 5 serves (between 1/4 and half a cup oats plus fruit)Number of Servings: 5Recipe submitted by SparkPeople user GANDER.

The nutritional information for Rolled Oats, Pineapple and Yoghurt Breakfast is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 109.3

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 20.7 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 1.2 g
• Protein: 4.4 g

The dietary needs meet for Rolled Oats, Pineapple and Yoghurt Breakfast is Low Fat