1

Put the frozen blueberries in a pan with 2 tablespoons water and the honey and put over a medium-low heat. Cook for 4-5 minutes until heated through, crushing the berries slightly with a wooden spoon. Set aside.

2

Put the porridge oats and skimmed milk in a large pan and bring to a boil. Reduce the heat to a simmer and cook for 4-5 minutes, stirring, until the porridge is thick.

3

Divide the porridge between 4 bowls and stir through the blueberry compote to serve.