6 tbsp porridge oats
400ml lactose free milk
½ x 350g pack frozen blueberries
1 tsp maple syrup (optional)
Put the oats in a non-stick pan with 400ml milk and cook over the heat, stirring occasionally for about 2 minutes until thickened. Reduce from the heat and gently stir.
Meanwhile, tip the blueberries into a pan with 1 tbsp water and the maple syrup if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape.
Spoon the porridge into bowls and spoon over the blueberries.
Recipe adapted from: Good Food