Blackberry and Blueberry–Ginger Yogurt Pots

From the kitchen of Carly

Warm ginger cuts through jammy berries in these simple yogurt pots, while toasted oats add a nutty crunch that keeps things interesting. Cool, creamy, and naturally sweet, they're perfect for breakfast or a light dessert.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1300 grams blueberries (about 2 cups)
  • 1300 grams blackberries (about 2 cups)
  • 12 teaspoons ground ginger
  • 11 (1-cm piece) fresh ginger, peeled and very finely chopped
  • 11 teaspoon sunflower oil or a little spray oil
  • 1100 grams oats (about 1 1/4 cups)
  • 1500 grams natural yogurt (about 2 cups)

Instructions

  1. Put the berries in a wide, medium pan with the ground and fresh ginger and 2 teaspoons of water and place over a low heat. Cook for about 10 minutes, stirring occasionally, until the berries are soft and mushy. Remove from the heat and leave to cool completely before serving.

  2. Meanwhile, using a paper towel, rub a medium non-stick frying pan with the oil or spritz with a little spray oil and set it over a medium heat. Add the oats and cook for 4-5 minutes, tossing frequently, until just catching color. Remove from the heat and leave to cool completely before serving.

  3. Divide the yogurt, berries, and oats among four bowls and serve.