Tip the blackberries, lemon juice, sugar and 1 tbsp water into a saucepan. Bring to a simmer over a medium heat. Cook for 5-6 mins until the blackberries have softened and broken down slightly, then remove from the heat. Set aside. Once cool, will keep chilled in an airtight container for up to five days.

Meanwhile, make the porridge. Tip the oats, milk and 800ml water into a saucepan along with a pinch of salt. Cook, stirring often, over a medium heat for 8-10 mins until thickened and creamy – cook for slightly longer if you prefer a thicker porridge, or add a splash of water if you prefer it thinner. The more you stir, the creamier it will become. Stir in the white chocolate until it has completely melted.

Spoon the porridge into bowls and swirl through the blackberry mixture, then scatter over the seeds.