This summer version of porridge is a healthy, sustaining way to start your day – contributing 2 portions of fruit towards your 5-a-day target. It’s excellent for diabetic diets with its slow-burn carbs – and it’s a great vegetarian option too.
Preparation: 10 minutes, plus 15 minutes soaking
2 South African pears
2 South African Pink Lady apples
100g jumbo porridge oats
200g low fat Greek-style natural yogurt
100ml unsweetened apple juice
50g pomegranate seeds
50g mixed seeds, toasted
Clear honey or golden syrup, for drizzling
|Per 100g (recipe)||Per serving|
|RI (%) per 100g (recipe)||RI (%) per serving|
|Of which saturates||0.5g||1.3g||3%||7%|
|Of which Sugars||7.7g||22g||9%||24%|
- Peel, core and grate 1 pear, then grate 1 apple (no need to peel). Mix with the porridge oats, yogurt and apple juice, stirring well. Cover and leave to soak for 15-20 minutes.
- Core and chop the remaining apple and pear and combine with the pomegranate and mixed seeds.
- Share the porridge oat mixture between 4 serving bowls and top with the chopped fruit and seeds. Serve, drizzled with honey or golden syrup.
Cook’s tip: For a vegan version, choose one of the many dairy-free yogurt alternatives now available.