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
- Easy
Nutrition per serving
- kcal 355
- fat 5g
- saturates 1g
- carbs 55g
- sugars 30g
- fibre 7g
- protein 17g
- salt 0.4g
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
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.
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.