Our standard breakfast is homemade granola, yoghurt, and berries. But during the winter months, I can't bring myself to buy berries flown in from overseas.

We could, of course, use frozen fruit defrosted from the freezer, but I find they often taste and look a bit sad. Plus, I tend to forget to take them out in time.

In the past, I made blueberry compote for B&B breakfasts. I had a great recipe, but when I dug it out recently, I realised it was very high in sugar. So, I set out to find a healthier alternative.

This recipe uses honey for sweetness, and it works out as a small amount per portion—sweet but not overly so. The chia seeds boost the fibre content, help thicken the compote, and add extra nutrients. If you prefer, you can thicken it with a teaspoon of cornflour mixed with a tablespoon of plain water, stirring it in while the compote is hot and allowing it to simmer until thickened.

I make a batch at the start of the week and store it in a Kilner jar. It lasts the two of us about a week. It’s delicious with natural Greek yoghurt, on multigrain porridge, or topped with walnuts.

These lidded glass storage containers have been one of my favourite and most-used purchases this year. The smaller sizes are ideal for freezing just the right amount of compote for a small B&B's breakfast buffet. Practical, stylish, and eco-friendly!

Notes on the Ingredients

You can use any combination of berries you like. I mix things up to help with my goal of eating 30 plants a week. The quantities don’t need to be too precise either.

We love cinnamon, so I use ground cinnamon in this recipe, but a cinnamon stick or even a star anise would give it a lovely Christmassy aroma. To make it vegan, swap the honey for maple syrup.

If this makes too much, you can halve the recipe or freeze portions, defrosting them overnight in the fridge.

Ingredients

• 350g frozen raspberries
• 350g frozen blueberries
• 350g frozen blackberries
• 3 tablespoons honey (or maple syrup for a vegan version)
• 1.5 teaspoons ground cinnamon
• Juice and zest of 2 oranges
• 6 tablespoons chia seeds

Method

1. Place all ingredients except the chia seeds into a large saucepan.
2. Bring to a simmer and cook for about 10 minutes, until the blueberries soften.
3. Remove from heat and allow to cool slightly, then stir in the chia seeds. The compote will thicken as the seeds swell.
4. Store in the fridge for up to a week or freeze in portion-sized containers.

This compote is versatile, healthy, and perfect for a cosy winter breakfast!

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