I must admit, I rarely make this in winter. Once spring has begun to show itself, I usually make this on a weekly basis for our breakfasts on the go. I like to make over night oats in a small tub, place a spoon of coconut yogurt, a dollop of compot and a few nuts and seeds for texture on top, then I pop a lid on the box and place it in my bag. Most mornings (weather permitting) I take five minutes sitting on the seafront of Sandycove after the creche run and before work to fuel myself for the busy morning ahead.
BLUEBERRY COMPOT
- 200 g frozen blueberries
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla bean extract
- 1 tbsp maple syrup
- zest of half a lemon
THE HOW
Place the blueberries into a saucepan along with the lemon, cinnamon, vanilla and maple.
Place over a medium heat and simmer for about 10 minutes, until everything has melted and combined flavours.
Sometimes I mash-up the berries using a potato masher for a smoother consistency but often, like today, I have left them whole. Depending on my mood and what I am using them for.
This compot is great as it can be dolloped on top of morning oats or used to fill puff pastry for a quick hand pie, but also is quite lovely on top of French toast or pancakes.
