While traveling in Copenhagen, we stumbled upon this little restaurant/coffee house Bowl Market that had the most insane lemon blueberry explosion oatmeal bowl. It was so good, I made Bill go back with me several days in a row. Warm, so flavorful, packed with so much nutrition… it was a given that when I arrived home I’d be recreating it & here it is!
The secret to their bowl building was that they did a layer of oats, then the compote, then more oats with a final topping of compote and fresh lemon on top. So much flavor! I opted to make a big batch of steel cut oats in my meal prep so we had them ready in the morning. I also mixed the type of blubs I used for optional nutrition. I cannot wait for you to try this recipe!
2 cups of fresh or frozen blueberries (I used 1 cup of wild and 1 cup of regular organic blueberries)
1/4 cup of maple syrup OR coconut sugar
3 tbl of water
Juice of 1/2 of lemon
1 tbl of chia
2 tsp vanilla extract
Over low heat, add all of your ingredients through vanilla, to a smaller saucepan. Stir and bring that mixture to a boil. Once boiling, reduce heat to a low simmer. Cook for 12 minutes stirring occasionally. Once the 12 minutes is past, turn the heat off and allow the mixture to thicken. Once cooled, store in a glass container with a lid or serve immediately.
You can use this compote on toast, croissant, oats, chia pudding or however you prefer. Store in the refrigerator for up to 7 days.
— Knead to Cook