Healthy Eats Recipes



It’s that time of year again! it’s January, Christmas is a distant memory and everyone is enthusiastic about making “this year the year” they make a change. Some decide to cut back on the booze with Dry January, this year, it’s a new craze, well that’s the wrong word really.  Everyone is wanting to try to eat more healthy and possibly make a real change once and for all and that includes me and this January the new “craze” is Veganuary – or going Vegan for the month of January.  I’m starting tomorrow but only Monday to Friday, I know I won’t be able to hack it ALL week but that’s better than nothing.  Organisation is the key and if you can get that right, you’re half way there, by that I  mean planning your meals in advance, making lunches and storing them in the fridge ready for work.  One of easiest and most delicious breakfasts I know apart from overnight oats (I’ll post a recipe on that soon) is a yoghurt with fruit compote and granola.  When I say yoghurt, I mean  a full-fat, yes full-fat, don’t go for the wishy-washy thin yoghurts which have no sustenance, you need good fats in your diet for energy and luscious skin, hair, nails,cells and brain function and it’s full of protein too. If you’re worried about the calories, halve your 150g pot of yoghurt so you’re making it last two mornings, with this, add a tablespoon of this delicious compote and a tablespoon of my breakfast granola, the recipe for that is here and you have a really satisfying, filling breakfast full of goodness, natural sugars and vitamins and you’re setting yourself up for the day. This can also be served with soya dairy free yoghurt, Alpro do good ones and there are many in the supermarkets if you are following a vegan diet.

The apples (above) are cooked first before adding the blueberries.

Above, the fruits should look like this once done, the apples have broken down and the blueberries have released their juices but not mush. Below, trasferring the compote to the sterilised jar.

A yummy breakfast! yoghurt with the compote and a sprinkling of my homemade granola.


Blueberry and Apple Compote

A really simple but super healthy breakfast compote, keeps in the fridge for up to a month - if it lasts that long! Serve with yoghurt or quark and homemade granola for a healthy, filling breakfast. If you're following a vegan diet, you can use dairy free yoghurt, there are many in the supermarkets!

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 bramley (cooking) apple
  • 200-250g punnet fresh blueberries
  • 1 stick cinnamon (or use 1 tsp ground cinnamon)
  • 1-2 tablespoons maple syrup or honey (see notes below)


  1. Peel, core and chop the apple into chunks and add to saucepan along with the cinnamon stick/ground cinnamon and sweetner of your choice. 

    Add a tablespoon or two of water, no more, put a lid on and simmer on a very low heat for about 3-4 minutes until apples begin to break down.

    Add the blueberries, replace lid and simmer for another 3-4 mintues until blueberries soften and release their juices.

    Transfer to a large jar with lid which has been sterilised (see below) allow to cool and keep in the fridge.

    Enjoy a tablespoon or two with yoghurt and granola for breakfast. You can even serve this as a simple dessert with cream fraiche or a some double cream.

Recipe Notes

You can use any natural sweetner, I use whatever I have to hand either maple syrup or honey or if you're feeling really adventurous, any of the more unusual date, rice  or carob syrups which you can buy from any health food shop.  One or two tablespoons is usually enough. 

To sterelise your jar, wash in hot water and then place in a low oven gas 1 or equivalent for 20 mins.  If you follow this method, your compote should last about a month in the fridge.


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