Warm Berry Compote With Yogurt Recipe

Introduction

This warm berry compote with yogurt is a cozy and vibrant breakfast or snack that combines sweet-tart berries with creamy Greek yogurt. It’s easy to prepare and feels like a comforting treat any time of day.

Ingredients

• 3 cups frozen mixed berries (blueberry, strawberry, raspberry, blackberry)
• ¼ cup freshly squeezed orange juice (from 1 large orange)
• 2–3 Tbsp pure maple syrup, to taste
• 1 strip orange zest (2-inch)
• ¼ tsp ground cinnamon
• Pinch fine sea salt
• ½ tsp pure vanilla extract
• 3 cups plain Greek yogurt (2 % or whole)
• ¼ cup sliced almonds or pecans, toasted
• Optional: honey drizzle, fresh mint, pomegranate arils

Instructions

1. Step 1: Toast nuts in a dry skillet over medium heat for 2–3 minutes until fragrant, then set aside to cool.
2. Step 2: In a medium heavy saucepan, combine frozen berries, orange juice, maple syrup, and orange zest. Stir to coat the berries evenly.
3. Step 3: Cook over medium heat until the juices begin to bubble, about 4 minutes. Reduce to medium-low and simmer for 5 minutes, stirring occasionally.
4. Step 4: Stir in ground cinnamon, a pinch of sea salt, and vanilla extract. Taste and adjust sweetness with more maple syrup or add a bit of lemon juice for brightness if desired.
5. Step 5: Divide the Greek yogurt among 4 warmed bowls. Ladle about ½ cup of the hot berry compote over each bowl.
6. Step 6: Top with the toasted nuts and add optional garnishes like a drizzle of honey, fresh mint leaves, or pomegranate arils. Serve immediately.

Tips & Variations

• For extra freshness, thaw berries slightly before cooking to release more juices.
• Swap maple syrup with honey or agave nectar according to your preference.
• Add a splash of lemon or lime juice during simmering for a brighter flavor.
• Try using different nuts such as walnuts or pistachios for varied textures.
• Use full-fat Greek yogurt for a richer taste or plant-based yogurt for a dairy-free version.

Storage

Store leftover compote in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave before serving. Yogurt is best served fresh but can be stored separately in the fridge for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh berries instead of frozen?

Yes, fresh berries work well. Adjust cooking time since fresh berries release juice faster—simmer just until soft and syrupy.

Can I make this recipe vegan?

Absolutely. Use a plant-based yogurt such as coconut or almond yogurt and ensure your sweetener is vegan-friendly, like maple syrup or agave.

Warm Berry Compote With Yogurt Recipe

Print Recipe

★★★★★

5 from 92 reviews

This Warm Berry Compote with Yogurt is a comforting and vibrant breakfast or dessert option featuring a medley of simmered mixed berries infused with orange juice, cinnamon, and vanilla. Served over creamy Greek yogurt and topped with toasted nuts, it combines warmth, freshness, and texture in every spoonful.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Berry Compote

• 3 cups frozen mixed berries (blueberry, strawberry, raspberry, blackberry)
• ¼ cup freshly squeezed orange juice (from 1 large orange)
• 2–3 Tbsp pure maple syrup, to taste
• 1 strip orange zest (2-inch)
• ¼ tsp ground cinnamon
• Pinch fine sea salt
• ½ tsp pure vanilla extract

To Serve

• 3 cups plain Greek yogurt (2% or whole)
• ¼ cup sliced almonds or pecans, toasted
• Optional: honey drizzle
• Optional: fresh mint leaves
• Optional: pomegranate arils

Instructions

1. Toast Nuts: In a dry skillet over medium heat, toast the sliced almonds or pecans for 2–3 minutes until fragrant and lightly browned. Remove from heat and set aside to cool.
2. Combine Base Ingredients: In a medium heavy saucepan, combine the frozen mixed berries, freshly squeezed orange juice, maple syrup, and orange zest. Stir gently to coat the berries evenly with the liquids and zest.
3. Simmer the Compote: Place the saucepan over medium heat and cook until the juices begin to bubble, about 4 minutes. Then reduce the heat to medium-low and let the compote simmer for an additional 5 minutes, stirring occasionally to prevent sticking and ensure even cooking.
4. Season the Compote: Stir in the ground cinnamon, a pinch of fine sea salt, and the pure vanilla extract into the simmering berries. Taste the compote and adjust sweetness by adding more maple syrup if desired, or add a squeeze of lemon juice for extra brightness.
5. Assemble and Serve: Divide the plain Greek yogurt evenly among 4 warmed bowls. Ladle about ½ cup of the hot berry compote over the yogurt in each bowl. Sprinkle toasted nuts on top, and if using, drizzle with honey and garnish with fresh mint leaves and pomegranate arils. Serve immediately while warm.

Notes

• Use fresh or frozen berries; frozen works best for a thicker compote.
• Adjust the maple syrup amount based on the sweetness of your berries and personal preference.
• Warming the bowls before serving helps keep the compote warm longer.
• To toast nuts, watch carefully to prevent burning—nuts continue to cook slightly after removal from heat.
• Optional garnishes add texture and flavor but can be omitted for simplicity.

Keywords: berry compote, Greek yogurt recipe, warm fruit compote, healthy breakfast, maple syrup, toasted nuts, berry dessert