Blackberry and Blueberry–Ginger Yogurt Pots
['300 grams blueberries (about 2 cups)', '300 grams blackberries (about 2 cups)', '2 teaspoons ground ginger', '1 (1-cm piece) fresh ginger, peeled and very finely chopped', '1 teaspoon sunflower oil or a little spray oil', '100 grams oats (about 1 1/4 cups)', '500 grams natural yogurt (about 2 cups)']
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 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.
Divide the yogurt, berries, and oats among four bowls and serve.
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