Blueberry Porridge Recipes

BLUEBERRY PORRIDGE

Steps:

• First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablespoon of water and allow to come to the boil. Once bubbling, take it off the heat and set aside. Place the porridge ingredients, including the water the oats have been soaked in, into a pan over a medium heat and cook for 3-4 minutes, stirring continuously, until the oats have come together. Spoon into 2 bowls and add the toppings in this order: a tablespoon of blueberries in a line down the middle with a pool of juice around the edge, then the seeds, strawberry slices, coconut flakes, almond butter and amaranth, if using.

BLUEBERRY BAKED OATS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix all of the ingredients together in a large bowl.
• Tip the mixture into a 2-litre ovenproof dish, then bake for 30-35 mins until piping hot in the middle. Serve warm with a little milk or yogurt, honey and extra blueberries, if you like.

BLUEBERRY PIEROGI

Steps:

• Place flour on a clean work surface and make a well in the center. Crack eggs into the well, add butter, and pour in a little of the warm water. Start mixing together, adding a bit more water if needed. Knead well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.
• Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.
• Fill each dough circle with 1 teaspoon of blueberries and a sprinkle of sugar. Fold dough over into a half-moon shape and seal edges. Set aside on a tea towel and repeat with remaining dough, blueberries, and sugar.
• Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and place in a colander to drain.

PORRIDGE WITH BLUEBERRY COMPOTE

Steps:

• Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 2 minutes until thickened. Remove from the heat and add a third of the yogurt.
• Meanwhile, tip the blueberries into a pan with 1 tbsp water and the honey if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape.
• Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.