Porridge with blueberry compote
Top high-fibre porridge oats with creamy Greek yogurt and healthy blueberries - buy frozen to help cut the cost of this filling breakfast
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
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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.
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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.
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Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.
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