Warmed Muesli with Blueberry Compote

If blueberries are your love language, you are absolutely in the right place today. Warmed muesli with blueberry compote is the kind of breakfast that feels indulgent but is actually doing something good for you, and that is a combination I will always get behind. Think hearty oats and grains gently warmed through, then topped with a jammy, deeply flavored blueberry compote that is basically summer in a spoonful. Blueberries are one of those ingredients I genuinely cannot stop cooking with, whether I am making Blueberry Buttermilk Pancakes for a lazy weekend brunch, blending up Banana Blueberry Smoothies for a quick morning, or baking a batch of Blueberry Streusel Muffins for the week ahead. This recipe is the newest addition to that obsession and I have a feeling it is going to become a serious part of your breakfast rotation.

I’m currently having major withdrawals from everything I got to experience in Sweden and Denmark. The cities, the people, the vibes and most importantly the food! We’ve been spending part of our summers in Europe since we were kids, as we have some family that still lives there. Typically the trips consisted of my sister, my parents, my Omi (that’s German for grandma – you guys have heard about her before!) and me! Between having my mom and Omi with us, we’d get schooled in their European ways so we’d be total locals by the end of our trips! This last trip to Sweden and Denmark was my first trip with just my sister and me. Every which way we turned reminded us of Omi and stories she’d tell us about her growing up in Europe as a kid – specifically when it came to breakfast! It was all about the Muesli.

And that’s exactly what our breakfasts looked like during our 2-week trip! Today we’re upping the ante on the Muesli tradition and turning it into something pretty epic! I’m so thrilled to be teaming up with Kellogg’s Origins the next few months to bring you a handful of new breakfast ideas and share some epic new products that are on the shelves. Kellogg’s Origins Muesli is up first!!

It’s loaded with all sorts of nutritious ingredients like rolled oats, wheat, rye, spelt, barley, raisins, dried apricots, dried cranberries, dried dates, cashews, almonds, and pumpkin seeds. It’s exactly what you want when you need a filling but nutritious breakfast to keep you going all day (hello 30k steps worth of sightseeing – my fitbit did overtime!) While some people serve Muesli over yogurt or soak it overnight, I’m partial to cooking it in apple juice to really let it shine. Once it’s cooked, I mix in a few tablespoons of my favorite yogurt and then spoon some homemade fruit compote on top! These days the blueberries at my farmers markets have been insanely sweet, so I’d recommend that for the summer months! Or raspberries, strawberries or cherries! An apple compote works in the fall + winter! You can even find a maple syrup-based compote recipe in my Caramelized French Toast post. Needless to say, you’re 100% covered yearlong with this Warmed Muesli with Blueberry Compote for breakfast!

Warmed Muesli with Blueberry Compote

Author: Gaby Dalkin

5 from 1 vote

Warmed Muesli with Blueberry Compote – get ready… it’s about to be your new (and healthy) bff.

Print Recipe Pin Recipe Review Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 2 servings

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

For the Warmed Muesli

• ▢ 1 cup apple juice
• ▢ 1 ¼ cup Kellogg’s Origins Muesli either flavor
• ▢ 2 tablespoons plain or vanilla yogurt

For the Blueberry Compote

• ▢ ½ cup water
• ▢ ½ cup sugar
• ▢ 2 cups fresh blueberries
• ▢ fresh lemon juice to taste

Instructions

 

• Place the apple juice in a small saucepan and bring to a boil. Once boiling, add the Kellogg’s Origins Muesli and stir to combine. Let the two ingredients cook together for 1-2 minutes and then turn the heat off. Let rest for 5 minutes until all the liquid has been absorbed. Add in the 2 tablespoons of yogurt, stir until slightly creamy and transfer to 2 serving bowls.
• Meanwhile, make the compote:
• Boil water and sugar in a small saucepan, uncovered, until boiling. Add in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice to taste. Let cool slightly before serving.
• Serve a few tablespoons of the compote over the warmed muesli and enjoy.

Notes

Save any extra compote for a later date. Can be stored in an airtight container in the fridge for up to 1 week.

Nutrition Information

Calories: 532kcal | Carbohydrates: 129g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 542mg | Fiber: 8g | Sugar: 96g | Vitamin A: 380IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 5mg

Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Kellogg’s Origins. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**