Blueberry compote with yoghurt and chia seeds

Blueberry compote with yoghurt and chia seeds: wild blueberries, Greek yoghurt and vanilla – a quick, fruity recipe for a creamy breakfast or dessert.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 220 kcal per serving
• Protein: 16 g
• Fat: 8 g
• Carbs: 18 g

Ingredients

• 200 g Greek yoghurt
• 150 g wild blueberries
• 1 tbsp chia seeds
• 1 pinch of vanilla extract

Method

You’ll need: saucepan · wooden spoon

1. Put the blueberries in a pan and warm over a medium heat until they soften and the first berries burst.
2. Stir in the vanilla extract and simmer the blueberries gently for a moment so the flavour spreads.
3. Stir in the chia seeds and reduce the heat. Leave the compote to swell for a few minutes until it thickens slightly.
4. Divide the Greek yoghurt between glasses or bowls.
5. Let the warm blueberry compote cool briefly so the contrast with the yoghurt stays pleasant.
6. To serve, spoon the compote over the yoghurt and enjoy straight away.

Good to know

Sometimes the simple things are the best. Warm blueberry compote on cool yoghurt has that gentle, honest quality that always works.

Swaps

Greek yoghurt → skyr (thicker, also provides protein). Blueberries → raspberries (also provide fibre). Chia seeds → ground linseed (also provides fibre and plant omega-3 fatty acids). Vanilla extract → Ceylon cinnamon (aromatic).

Allergens

Contains milk (Greek yoghurt). For small children, only use chia seeds that have swelled well, and in pregnancy the ingredients are fine in normal kitchen amounts.