Ginger Blueberry Compote

When fruits are cooked down with water and spices to create a syrupy texture you have a compote. Compotes are one of my favorite breakfast foods because they are both so easy to make and so versatile. This Ginger Blueberry Compote is great on oatmeal (overnight oats too), chia seed pudding, they amazing on pancakes or anything else you can think of (maybe not eggs).

This compote is so delicious its hard to believe that its actually good for you. Blueberries are high in antioxidant compounds these do everything from help preventing diseases like cancer to helping you avoid wrinkles. Ginger is an amazing anti-inflammatory and lemon an excellent digestive aid. This recipe also contains cinnamon which can aid in regulating blood sugar. Compotes can often be very high in sugar so I have 'health'd" this up by using less sweetener and a much healthier form (than white sugar) - 1 tablespoon of wild honey.

Give this recipe a try it will change your breakfast forever!

Ginger Blueberry Compote


2 cups of frozen blueberries

1/2 tsp cinnamon

1 tbsp lemon juice

1/2 cup water

1 inch nub of ginger minced finely or grated

1 tbsp honey*


Add all ingredients into a pan on medium high heat, let simmer until thickens (about 10 minutes), stirring regularly.

use a fork to smash some of the blueberries

serve warm

* simply swap the honey for maple syrup if you want to keep this recipe vegan

©2018 Whole Health Kitchen by Jessica McQuoid RHN