Porridge With Blueberry Compote
Recipe: #30846
November 01, 2018
Categories: Breakfast, Oats, Blueberry, 5-Minute Prep, Brunch, Diabetic, No Eggs, Vegetarian, Yogurt, more
"From Australian B.H. & G. Diabetic Living and posted for You Want What. A Recipe Post Game?"
Ingredients
Nutritional
- Serving Size: 1 (565 g)
- Calories 362.3
- Total Fat - 2.8 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 153.5 mg
- Total Carbohydrate - 80.1 g
- Dietary Fiber - 6.8 g
- Sugars - 24.3 g
- Protein - 8.1 g
- Calcium - 50.9 mg
- Iron - 3.6 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Put the oats, psyllium husk and water in a medium saucepan and cook, stirring occasionally, over medium heat for 3 to 4 minutes or until the oats are tender and mixture thickens and then remove pan from heat and stir in yoghurt.
Step 2
Meanwhile, to make the blueberry compote, put the blueberries, water and honey in a small saucepan and cook, stirring occasionally for 3 to 4 minutes over medium heat until the blueberries have thawed and are tender but still holding their shape.
Step 3
Spoon the porridge between serving bowls and top with the blueberry compote.
Tips
No special items needed.