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Nutrition: per bowl

  • kcal184
    low
  • fat2g
    low
  • saturates0g
  • carbs26g
  • sugars13g
  • fibre3g
  • protein13g
  • salt0.4g
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Method

  • step 1

    Tip 200ml water into a small non-stick pan and stir in porridge oats.

  • step 2

    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.)

  • step 3

    Stir in yogurt – or swirl in half and top with the rest. Serve plain or with one of our toppings (see 'goes well with').

Recipe from Good Food magazine, February 2014

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Comments, questions and tips (3)

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Overall rating

A star rating of 4 out of 5.7 ratings
Samantha Ali 1 avatar

Samantha Ali 1

Really nice breakfast and so easy to prepare. I topped with sweet cherries, was delicious.

1ouLou

A star rating of 5 out of 5.

I really like this porridge for breakfast in the summer since it's less heavy and warming as traditional porridge. I like it with a small helping of raisins and a sprinkling of mixed spice. Yummy!

llighton

Better cooked the night before - gets thicker overnight. Then reheat the following morning for a couple of minutes in the microwave and swirl yoghurt through the porridge. Makes a big bowlful, especially if you add any of the suggested toppings (I especially liked the pear, walnut and cinnamon),…

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