Blackberry and raspberry ginger yoghurt pots

Blackberries and raspberries are packed full of fibre and vitamin C, while oats are a source of B vitamins, and yoghurt provides protein and calcium. You could swap the berries for chopped apple, pear or any other fruit you prefer.

Prep time: 3 minutes
Cook time: 15 minutes

Serves: 4

This dish is: vegetarian ◦ low in fat and salt ◦ contains fibre, protein and vitamin C

Allergens: oats ◦ milk

Ingredients

300g raspberries and blackberries
2 tsp ground ginger
1 piece of fresh ginger, peeled and finely chopped
1 tsp rapeseed oil
100g oats
500g natural yoghurt

Method

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.
Meanwhile, using some kitchen paper, rub a medium non-stick frying pan with the oil and set it over a medium heat.
Add the oats and cook for 4-5 minutes, tossing frequently, until just catching colour. Remove from the heat and leave to cool completely before serving.
Divide the yoghurt, berries and oats among four bowls and serve.

This quick, simple breakfast can be frozen in individual pots to last you through the week.

Lorraine Pascale

Nutritionist's tip

If your digestive system is sluggish as a result of pregnancy hormones, fibre can really help to keep things moving¹.

Nutritional benefits

Raspberries contain vitamin C which can protect your cells and helps to keep them healthy².
Blackberries provide folic acid which can help reduce the risk of neural tube defects such as spina bifida. The NHS recommends taking a folic acid supplement in addition to eating foods high in folic acid during pregnancy³.
Oats provide fibre which can help prevent constipation caused by your hormonal changes⁴.
Natural yoghurt provides calcium which is vital for making your baby’s bones and teeth⁵.