Start the day with porridge topped with berries, for a breakfast that’ll keep you fuller for longer.
Serves
1
Prep
5 minutes
Cook
5 minutes
Each 256g serving contains (excludes serving suggestion)
KCal
248
Carbs
46.7g
Fibre
7.9g
Protein
12.8g
Fat
10.4g
Saturates
1.30g
Sugars
12.6g
Salt
0.10g
Portion Fruit & Veg
2
Ingredients
Ingredients
50g rolled oats
6 strawberries, sliced
6 raspberries
15 blueberries
100ml skimmed milk
2 tsp toasted flaked almonds
Method
- Add the oats and 250ml water to a pan. Bring to the boil, then turn down the heat and stir regularly for 4–5 minutes.
- Stir in three-quarters of the fruit and add the milk.
- Bring the heat back up, mix well and put into a bowl.
- Top with the rest of the fruit and the almonds, then serve.
Chefs tips
- This porridge is also great made with chopped apples, a few raisins and a good pinch ground cinnamon.
- You can use gluten-free oats or other rolled grains, such as millet, buckwheat or rice, which are available in health food shops.
