Oatmeal with milk, blueberries and walnuts

Ingredients

• dry oats: 3-5 tbsp, about 50 g
• 1% milk: 1 cup, about 200 ml
• blueberries: 1 small bowl, about 80 g
• walnuts: 1 small handful, about 15 g

Instructions

1. Start the oats in cold milk and only then put the pan on the heat: dropped into hot milk they clump together on contact.
2. Bring it to the boil over medium heat, stirring, then turn it right down. Milk catches faster than water — run the spatula across the bottom every half minute.
3. Cook for 5–7 minutes for rolled oats, 2–3 for quick ones. Porridge thickens again in the bowl, so take it off looser than you want it.
4. Off the heat, cover it and leave it 3 minutes: the flakes finish in their own steam and turn creamy without more cooking.
5. Put the blueberries and walnuts on top rather than cooking them in: boiled, the berries lose their colour and become syrup, and the nuts go soft.

Nutrition

Contains: Gluten, Dairy, Tree nuts

Swaps

• Oats can be swapped for buckwheat flakes or 1 slice of whole-grain bread.
• For porridge: dry grain 40-45 g instead of oats.
• The milk can be swapped for kefir, drinkable yogurt or unsweetened plant-based milk in the same amount.
• Berries can be swapped for 1 medium apple or 1 medium pear.
• Frozen berries work at the same weight; thaw them without sugar.

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