Blueberry Pear Compote

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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