Breakfast Fruit Compote

  • Serves 4

  • Preparation 10 mins

  • Cooking 25 mins

Can be vegan*

Breakfast Fruit Compote
  • Dairy-Free

  • Egg-Free

  • Low Fat

  • Vegan

  • Wheat-Free

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.

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