Blueberry Porridge Dome with Saffron Yogurt
Procedure
Ingredients · Servings 1
- 40 g Oat flakes
- 100 g Blueberries
- 125g Greek yogurt
- 0.5 sachet of saffron
Method · PT0S
- Cook the oats in 200 ml of water. Add a generous handful of blueberries. Cover a small bowl with plastic wrap, add half the leeks...
- Cook the oats in 200 ml of water. Add a generous handful of blueberries. Cover a small bowl with plastic wrap, add half the leeks...
- Cook the oats in 200 ml of water. Add a generous handful of blueberries. Cover a small bowl with plastic wrap, add half the leeks...
- Cook the oats in 200 ml of water. Add a generous handful of blueberries. Cover a small bowl with plastic wrap, add half the leeks...
- Cook the oats in 200 ml of water. Add a generous handful of blueberries. Cover a small bowl with plastic wrap, add half the leeks...
Cook the oats in 200 ml of water. Add a generous handful of blueberries.
Line a small bowl with cling film and add half of the porridge.
Dilute half a sachet of saffron in a little milk or hot water and add it to the jar of Greek yogurt.
Place the saffron yogurt in the center of the porridge and cover with the remaining blueberry porridge.
Refrigerate overnight. In the morning, turn the bowl upside down, garnish with a few fresh blueberries, and enjoy!
