This recipe from a sweet pea chef is delicious, nutritious, and so easy to make (i’ve already made it twice in less than a month!
I’ve had it served with yogurt (I use plain fage greek yogurt 2%) and granola, as well as homemade pancakes and waffles
Here’s Lacey Baier’s recipe:
Homemade Blueberry Compote
Ingredients
- 2 cups frozen blueberries divided
- 3 tbsp water
- 2 1/2 tbsp honey (sub with maple syrup to make it vegan)
- 1/4 tsp ground cinnamon
- 1/2-1 tsp fresh lemon juice (optional)
Instructions
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Pour half the blueberries (1 cup) into a medium sauce pan and set aside the remaining 1 cup. Add the water, honey and cinnamon and cook over medium-high heat. Once boiling, reduce to a simmer and cook for an additional 10 minutes.
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After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through.
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Add lemon juice, if desired, to taste. (This will make the blueberry flavor pop a little bit more but isn’t necessary.)
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Serve warm.
ahavabite 
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