Porridge with blueberry compote
6 tablespoon porridge oats
200ml 0% fat greek-style yogurt
350g frozen berries
1 teaspoon honey (optional)
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.
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.
Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.
Contribute to normal fat metaoblism
Contribute to normal digestion
Help maintain normal blood glucose concentrations
Contribute to reduced tiredness and fatigue