Porridge with blueberry compote
- Sara Buenfeld
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Serves 2
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 4 out of 5.45 ratingsRate
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Top high-fibre porridge oats with creamy Greek yogurt and healthy blueberries – buy frozen to help cut the cost of this filling breakfast
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
6 tbsp porridge oats
-
just under ½ x 200ml tub 0% fat Greek-style yogurt
-
½ x 350g pack frozen blueberries
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1 tsp honey
(optional)
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Nutrition: per serving
-
kcal214
low
-
fat4g
low
-
saturates1g
-
carbs35g
-
sugars9g
-
fibre7g
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protein13g
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salt0.05g
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Method
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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 5.45 ratings
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