Lorraine Pascale's blackberry and blueberry yoghurt pots
I love a healthy breakfast and you can change the fruit as often as you like to give yourself some variety
The best way to make this a quick and easy breakfast is to stew the fruit first and then freeze it in batches.
300g blueberries300g blueberries2 tsp ground ginger1cm piece of fresh ginger, peeled and chopped1 tsp sunflower oil100g oats500g natural yoghurt
Put the berries in a pan with the ginger and 2 tablespoons of water and heat slowly
Stir occasionally until they are soft and mushy
Meanwhile using some kitchen paper, rub a medium non stick frying pan with some oil.Add the oats and cook until they just catch some colour.
Divide the yoghurt, berries and oats among the breakfast bowls. Don’t forget to make sure both your fruit and the oats are cooled down completely before you start building your pot.