Blueberry Pear Compote Recipe

If you're someone who likes to make the most of summer while making sure to stay fuelled, this recipe is for you!

Adapted from Lyn-Genet Recitas' Metabolism Plan, this delicious breakfast high in protein, fibre and other nutrients.

As the recipe suggests, I've been making double batches to freeze so I always have some on hand on busy mornings. And if you don't like pear, you're welcome to substitute apples in the recipe.

Give it a try and let me know what you think!

Blueberry Pear Compote

Adapted from Lyn-Genet Recitas

(Makes 2–3 servings)

Ingredients:

• 1 cup blueberries

• 1 ripe pear

• 1-1½ cups water (or to make it even more rich and delicious, you can use coconut milk instead or do half and half)

• ½ cups chia seeds

• 2 tablespoons almond slivers (omit if allergic to almonds)

• 1 tablespoon agave

• 1/2 teaspoon cinnamon or to taste (can also add cardamom, nutmeg, or cloves - these are all great digestives)

Instructions:

Chop the blueberries and pear and let simmer for 8-10 minutes in a pot of water (or coconut milk) with cinnamon and agave.

Remove the pot from the heat and add chia seeds, stirring frequently for 2 minutes. You can serve it warm or refrigerate it.

Note: The compote can also be frozen, so feel free to make big batches. Enjoy!

Disclaimer: I am not a dietitian or nutritionist. This recipe is based on general knowledge of brain-healthy foods and is intended for informational purposes only. Always consult a healthcare professional for personalized dietary advice.

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