Warm Blueberry Oatmeal with Greek Yogurt Swirl

Ingredients

• 400 g plain Greek yogurt
• 120 g rolled oats
• 200 g blueberries
• 25 g almond butter
• 150 ml milk
• 1 tbsp maple syrup
• 0.75 tsp ground cinnamon
• 0.15 tsp fine sea salt

Instructions

1. Tip the rolled oats into a saucepan with the milk, 250 ml water, the ground cinnamon and the fine sea salt. That pinch of salt is not optional — unsalted oats taste flat no matter how much sweetener you add.
2. Bring to a gentle simmer over medium heat, stirring every 30 seconds or so. After 5 minutes the oats will start to thicken and the surface will begin to look glossy rather than watery.
3. Stir in half the blueberries and cook 4-5 minutes more, pressing a few against the side of the pan so they burst and stain the oats purple. The oats are ready when a spoon dragged across the base leaves a channel that closes slowly.
4. Take the pan off the heat and stir in the maple syrup. Let it stand for 2 minutes — the oats keep absorbing liquid and settle into a thicker, creamier body off the heat.
5. Spoon into two bowls and add the plain Greek yogurt in a dollop on each, dragging a spoon through once so it streaks rather than mixes in and disappears.
6. Warm the almond butter for 10 seconds so it pours, drizzle it over the top, and scatter the remaining fresh blueberries across.

Nutrition (per serving)

Calories

573

Protein

33.6 g

Fat

16.5 g

Carbs

76.6 g