Breakfast Fruit Compote

Preparation Notes

Can be vegan*

Ingredients

for the Compote

• 2 apples peeled, cored and sliced
• 200g ready to eat prunes sliced
• 30g sultanas
• 200ml apple juice

for the Yoghurt mixture

• 50g blueberries or blackberries (reserve a few for the topping)
• 200g zero fat Greek yoghurt (or soya yoghurt for vegan option*)

for the Topping

• 75g oats
• 50g hazelnuts chopped
• Pinch of nutmeg or cinnamon

Method

1. Place the compote ingredients into a large pan and gently simmer for 15 minutes, stirring occasionally.
2. Fold the blueberries into the yoghurt and set aside.
3. Place the oats, nuts and nutmeg or cinnamon into a non-stick pan. Gently heat for five minutes, stirring from time to time.
4. To serve, share out the fruit into four dishes, add a little yogurt then top with the oat mixture and the reserved blueberries.