- Written by Bhaavyaa.
Blueberries are one of the most powerful foods -they're not only high in Vitamin C, but they also contain antioxidants which are said to reduce cholesterol.
INGREDIENTS
- 2 tablespoons clear honey
- 50 g (2 oz.) porridge oats
- 50 g (2 oz.) flaked almonds
- 25 g (1 oz.) desiccated coconut
- 250 g (9 oz.) blueberries
- Q tablespoon caster sugar
- juice of ½ a lemon
- 1 x 500-g (17-fl oz.) pot natural yoghurt
PREPARATION
For a great way to start off any brunch, this takes some beating. These crisp coconut honey oats keep well if stored in an airtight jar until needed, although, I have to admit that they never last long in my house because they are rather moreish and make a good secret kitchen nibble!
If you can't find blueberries, use other berries or soft dried apricots instead.
Pour the honey into a frying pan. Add the oats, flaked almonds and coconut. Cook over a low heat for about 5 minutes, stirring constantly until golden (watch the pan carefully as the mixture can easily catch and burn if left unattended). Remove from the heat and tip on to a plate lined with baking parchment to get crisp.
Put half the blueberries into a saucepan, add the sugar and lemon juice, and heat until the berries have burst and are really juicy. Add the remaining berries, remove from the heat and leave to cool.
Divide the blueberries between glass tumblers or bowls. Cover with the yoghurt and scatter with the crisp oats. Serve immediately.
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