Breakfast: Blackberry and Blueberry–Ginger Yogurt Pots

Recipe by Lorraine Pascale These berries don’t need much cooking time to stew down. However, you can change the fruits to apples, pears or even quinces and cook them in the slow cooker on low for about 5 hours. Let the slow cooker revolution continue! Be

Ingredients

300 grams blueberries (about 2 cups)
300 grams blackberries (about 2 cups)
2 teaspoons ground ginger
1 (1-cm piece) fresh ginger, peeled and very finely chopped
1 teaspoon sunflower oil or a little spray oil
100 grams oats (about 1 1/4 cups)
500 grams natural yogurt (about 2 cups)

Instructions

Put the berries in a wide, medium pan with the ground and fresh ginger and 2 teaspoons of water and place over a low heat. Cook for about 10 minutes, stirring occasionally, until the berries are soft and mushy. Remove from the heat and leave to cool completely before serving.
Meanwhile, using a paper towel, rub a medium non-stick frying pan with the oil or spritz with a little spray oil and set it over a medium heat. Add the oats and cook for 4-5 minutes, tossing frequently, until just catching color. Remove from the heat and leave to cool completely before serving.
Divide the yogurt, berries, and oats among four bowls and serve.

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