Porridge With Blueberry Compote
Created by ImPat on November 1, 2018
- Servings: 2
- Prep Time: 5m
- Cook Time: 5m
- Recipe #30846
Ingredients
- 90 grams rolled oats
- 1 1/2 teaspoon psyllium husk
- 750 ml water, (3 cups)
- 180 grams Greek-style yoghurt, fat-free natural yoghurt (2/3 cup)
- BLUEBERRY COMPOTE
- 250 grams frozen blueberries
- 1 tablespoon water
- 2 teaspoons honey
How to Make
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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.
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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.
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Step 3: Spoon the porridge between serving bowls and top with the blueberry compote.
Nutritional Facts
- 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