Calories
216 kcal
Protein
15 g
Fat
6 g
Carbohydrates
37 g
Cook the oat flakes in a pan with 14.10 fl. oz. of water for about 3 minutes until the mixture is thickened. After removing the oats from the heat, you should add a third of the Greek yogurt.
In the meantime, sauté the blueberries in a pan with 1 tablespoon of water and a bit of honey until tender.
The finished porridge is divided into bowls and topped with the remaining yoghurt and sprinkled with the poached blueberries.
Use rolled oats or steel-cut oats: Both types of oats work well in this recipe, but steel-cut oats will take longer to cook.
Oats can burn easily, so it is important to cook them over medium heat and stir them occasionally to prevent burning.
Bon Appetit!
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