Weekend breakfast is my absolute favorite. My kids love pancakes and waffles…so much that we even have a dinosaur shaped waffle press.
When we make pancakes, we generally like to use the Kodiak Cake mixes….a real time saver to make room for weekend fun! Plus, they’re packed with protein and fiber.
Of course, it’s fun to top our weekend cakes with maple syrup. I like using real maple syrup because it does contain some nutrients like calcium, iron, magnesium, potassium, zinc, copper, and manganese. However, I love to mix it up every once in a while and make my own “syrup” or in this case, my Cherry Berry Compote.
Cherries and berries are PACKED with antioxidants. Cherries have been shown to reduce inflammation, speed up muscle recovery, AND improve sleep. Berries have been shown to reduce blood sugar spikes (they are incredibly high in fiber), improve blood flow, and reduce inflammation.
Of course, you can always top your pancakes, waffles, yogurt, or oatmeal with real fruit. But if you’re looking to try something new because berries aren’t in season, or you’re bored of plain ol’ maple syrup….this is a fantastic recipe!
Make a larger batch and store in the refrigerator to use the rest of the week. It goes well on pancakes, waffles, cereal, yogurt or in yogurt parfaits, or oatmeal.
Cherry Berry Compote
Ingredients
- ½ cup frozen cherries
- ½ cup frozen berry blend
- ¼ cup water
- 1 tsp lemon juice
- 1 tsp corn starch
- ½ tsp ginger, cinnamon, or cloves optional
Instructions
- Add all ingredients to a small pan. Stir together so corn starch is coating entire mixture.
- On medium high heat, bring mixture to a boil, stirring occasionally.
- Once berry mixture comes to a boil, reduce to a simmer for 5 minutes until mixture thickens.
- Remove from heat for 2 minutes (mixture will continue to thicken). Spoon ¼ cup onto pancakes, oatmeal, yogurt, or waffles.