OH-SO-EASY OVERNIGHT PORRIDGE POT

Serves 1 ● Prep 5 mins + overnight chilling

● Cook 5 mins

● 20g porridge oats

● 75ml reduced-fat coconut milk

● ¼tsp vanilla extract

● 200g blueberries

● 2tsp agave syrup

● 1tsp lemon juice

Combine the porridge oats, coconut milk and vanilla extract in a bowl. Chill in the fridge overnight.

Bring the blueberries, agave syrup and lemon juice to the boil in a small pan. Reduce the heat and simmer until the mixture is thick and jammy – about 5 minutes. Leave to cool, then chill in the fridge overnight.

In the morning, stir the blueberry compote through the coconut porridge.