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Ingredients

  • 6 tbsp porridge oats
  • just under ½ x 200ml tub 0% fat Greek-style yogurt
  • ½ x 350g pack frozen blueberries
  • 1 tsp honey (optional)

Method

  • STEP 1

    Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 2 minutes until thickened. Remove from the heat and add a third of the yogurt.

  • STEP 2

    Meanwhile, tip the blueberries into a pan with 1 tbsp water and the honey if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape.

  • STEP 3

    Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.

Recipe from Good Food magazine, February 2015

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A star rating of 4 out of 5.34 ratings
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