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Creamy yogurt porridge with apricot, ginger & grapefruit topping

Stir up a bowl of our creamy oaty breakfast and serve with gingery fruit and walnuts for added crunch

  • Prep: 11 mins
    Cook: 3 mins
  • Makes 3 portions
  • Easy
  • Makes 3 portions
  • Easy
  • Calories 355
  • Carbohydrates 55
  • Saturated Fat 1
  • Sugar 30
  • Protein 17
  • Fat 5
  • Fibre 7
  • Salt 0.4

Nutrition per serving

  • Calories 355
  • Carbohydrates 55
  • Saturated Fat 1
  • Sugar 30
  • Protein 17
  • Fat 5
  • Fibre 7
  • Salt 0.4

Ingredients

  • 300g can apricots in fruit juice
  • 1 tsp finely grated ginger
  • 2 pink grapefruits, segmented, any juice reserved
  • 9 tbsp (75g) porridge oats
  • 550g pot 0% fat probiotic plain yogurt

Method

  1. For the topping: Tip the apricots and juice into a bowl, add ginger. Blitz half the mixture to a purée with a hand blender. Stir in the grapefruit and juice. Can be made ahead and chilled for up to 1 week.

  2. For the porridge: Tip 200ml water into a small non-stick pan and stir in porridge oats. Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.) Stir in yogurt – or swirl in half and top with the rest. Top with the apricot mix.

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