Recipe by Renee McGregor

Serves: 1

Ingredients:

For the Blueberry Compôte (makes 4 servings):

500g blueberries

For the Bircher Muesli:

Generous serving Blueberry Compôte;
50g rolled oats; 150g Greek yogurt; 2 tsp clear honey

Method:

• Put the blueberries in a saucepan with 4 tablespoons water over a medium heat. Bring to the boil, then turn the heat down to low and simmer for about 10 minutes until the blueberries are soft and slightly thickened.

• Leave the compôte to cool, then transfer to a screw-topped jar and keep in the fridge for up to 3 days.

• To make the Muesli, put a quarter of the Blueberry Compôte in a bowl, stir in the oats, cover and leave to soak in the fridge overnight.

• Stir in the yogurt and honey and enjoy.