Blackberry Chia Compote – No Added Sugar

Blackberry chia compote with no added sugar.

For those of you that have been following my blog, you know breakfast is my favorite meal of the day. I love me a big bowl of steel cut oats topped with fresh berries and some almond butter, to me this is breakfast perfection.  As we all know, fresh berries are seasonal, so when summer comes to a close, so do the berries. That’s why I’m elated about this blackberry compote, because I can have berries in the winter. This compote is my newest obsession, and I’ve been making it and topping it on everything. I even made a blackberry jam that I will be posting soon too, so stay tuned.

This blackberry compote uses just 4 simple ingredients, frozen blackberries, water, salt and chia seeds, and takes under 15 minutes to make. Are you sold yet?  I don’t add sugar or sweetener to this compote because honestly, you don’t need it. Think about fresh berries, they don’t contain added sugar, so why would you add sugar to a compote?  The chia seeds are the thickening agent here, and they also add some fiber, anti-anti-imflamatory omega-3 fatty acids, protein and calcium to boot!  This blackberry compote isn’t just for your morning oats, top it on your favorite pancakes, yogurt or ice cream, truly anything you would top fresh berries with. Check out the “cute” video I made that shows you how quickly this comes together.

Blackberry chia compote on oats.

Blackberry Chia Compote – No Added Sugar

  • 1 1/2 cups frozen blackberries, you can also use frozen raspberries, strawberries or blueberries
  • 1/2 cup filtered water
  • Pinch of pink Himalayan sea salt
  • 1 tablespoon chia seeds

Add the frozen blackberries, water and pink Himlayian salt to a saucepan set over medium-high heat, and bring to a boil. Once boiling, reduce heat to low, and simmer for 10 minutes, or until blackberries are softened.  Feel free to break up some of the blackberries with a spoon if you want the compote to be smoother.

Carefully pour blackberry compote into a small glass jar (one that has a lid) and add the chia seeds. Give compote a good stir and let sit out until it cools. Once cooled, cover and place in the fridge for up to 5 days.

Blackberry chia compote cooling in a jar.

I love this blackberry compote on my overnight buckwheat porridge. 

Buckwheat porridge.

I love this blackberry compote topped on my overnight steel cut oats.

easy overnight steel cut oats

I also love topping it on my almond flour pancakes. 

almond flour pancakes stacked with bowl of blueberry compote and jar of milk

With love Jackie

Blackberry Chia Compote – No Added Sugar

5.0 from 2 votes
Recipe by Jackie
Cook time

15

minutes
Total time

15

minutes

This blackberry compote uses just 4 simple ingredients, blackberries, water, salt and chia seeds, and takes under 15 minutes to make.

Ingredients

  • 1 1/2 cups frozen blackberries, you can also use frozen raspberries, strawberries or blueberries

  • 1/2 cup filtered water

  • Pinch of pink Himalayan sea salt

  • 1 tablespoon chia seeds

Directions

  • Add the frozen blackberries, water and pink Himlayian salt to a saucepan set over medium-high heat, and bring to a boil. Once boiling, reduce heat to low, and simmer for 10 minutes, or until blackberries are softened.  Feel free to break up some of the blackberries with a spoon if you want the compote to be smoother.

  • Carefully pour blackberry compote into a small glass jar (one that has a lid) and add the chia seeds. Give compote a good stir and let sit out until it cools. Once cooled, cover and place in the fridge for up to 5 days.

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    2 thoughts on “Blackberry Chia Compote – No Added Sugar”

    1. Do you have a cookbook I could buy? My wife and I love your recipes. Also, ever try submitting some recipes to the NYT cooking app?

      1. Awww.. Thanks John! You’re too sweet! I have actually been thinking about doing one, as I have too many recipes on this website and they seem to get lost in the archives. Again, it’s on the bucket list, but I have no idea on how or where to start, so it remains on the list for now, but I’ve been hearing a lot of whispers about doing it, so who knows!? 🙂 I have never tried submitting recipes to the NYT app, as I didn’t even know that you could do that, so thanks for the tip! I may take a look into that and see what it entails. I do post a lot of recipes on instagram and even give meal ideas for some of the older ones. It’s the platform I play on the most as it’s easy, so if you don’t follow me on there, maybe start! I share a ton of ideas, meal prep, tutorials etc. Overall, I just play and have fun on there. Anyway, thanks so much for taking the time to say hi, and to send such a sweet message. It means a lot! xoxo, Jackie

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