6 tbsp porridge oats
100 ml fat-free natural yoghurt, (Greek-style is best)
½ x 350 g pack frozen blueberries
1 tsp honey (optional)
- Put the oats in a non-stick pan with 400ml water and cook over a medium heat, stirring occasionally for about 2 mins until thickened. Remove from the heat and add the yoghurt.
- Meanwhile, tip the blueberries into a pan with 1 tbsp water, and the honey if using. Gently poach until the blueberries have thawed and they are tender, but still holding their shape.
- Spoon the porridge into bowls and top with the blueberry compote.