Method

1. 1

   Put the oats in a non-stick pot with the milk and cook over medium heat, stirring occasionally for 5 minutes until thickened and the oats are soft. Turn the heat off.

2. 2

   Meanwhile, tip the blueberries into a pan with 2 tbsp of Rowse Honey, lemon juice and zest, and gently cook on a low heat until the blueberries are cooked but still holding their shape.

3. 3

   Spoon the porridge into 2 bowls, top with the blueberry compote, strawberries, coconut shavings and drizzle on the remaining delicious Rowse Honey.