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"How to Make a Quick and Easy Blueberry Compote at Home"


a bowl of oatmeal with blueberry compote, a cup of green tea, and vitamins

A lot of you know by now that I eat this blueberry compote almost every day. Since I got a lot of questions about it, I figured I would share this easy recipe with you.  Now, I know my usual meal you see me with is steel cut oatmeal with blueberry compote, a cup of green tea and my vitamins, but there are many ways you can enjoy this compote too.

 

I typically buy my blueberries in bulk, and I clean and freeze them to store for a while. Blueberries can be expensive, so I keep my eyes open for sales. The best deal per pint for me is usually $1.99. So, watch your sales ads because buying in bulk is what helps me when there are no current deals, and I'm unwilling to pay the crazy prices.

 

This recipe is super simple, and once you make it, just store it in an airtight container for about a week. This recipe is also a larger portion, so feel free to cut it in half or just make what you need. If you have any questions just let me know.

 

 

a bowl of steel cut oatmeal with blueberry compote, a cup of green tea, and vitamins

Ingredients:

6 cups of blueberries

1 tablespoon brown sugar (optional)

I tsp nutmeg

1 tablespoon vanilla

1 ½ cup water

 

Directions:


  1. Add 4 cups of blueberries to pot along with nutmeg, vanilla, water, and sugar* if you’re using it.

  2. Bring to a slight boil and let cook for about 10 minutes. Watch it to make sure it doesn’t burn or thicken up too much.*

  3. After 10 minutes, add last two cups of blueberries, and cook for an additional five minutes stirring consistently.

  4. Check for desired thickness and remove from fire.

  5. Make adjustments as necessary (see notes)

  6. Let cool, and reheat a little at a time to use on oatmeal, pancakes, desserts etc .

  7. Store in an airtight container and refrigerate. I use about a half a cup daily so my berries store for about a week in the fridge with no problem.



 *Notes:


1.        This recipe calls for brown sugar, and it is what I have used for some time. Recently, I stopped adding it in the beginning and tasting the compote when it is finished to see if sugar is necessary. Do what works for you and make adjustments as needed.


2.        While you are cooking the bleuberries during that first 10 minutes, add a little water at a time if it starts to thicken up too much. Of course, you can go for whatever consistency works best for you, and you’ll determine that each time as you make it.

 


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