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Breakfast recipe · from the recipe book

Maple Orange Vanilla Berry Compote with Chia

Jammy, two-texture berries, half simmered soft and half folded in whole, thickened with chia and brightened with orange and maple for spooning over warm pancakes.

Maple Orange Vanilla Berry Compote with Chia

Ingredients

  • 2 cups300 gFrozen strawberries, unsweetened
  • 1⅓ cups200 gBlueberriesdivided
  • 1 cup120 gRaspberries
  • ⅓ cup (80 ml)80 gOrange juice
  • 1½ tbsp30 gMaple syrup
  • ½ oz12 gChia seeds
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Rinse the fresh blueberries and raspberries and let them drain. Set half the blueberries aside for folding in later.
  2. In a medium saucepan, combine the frozen strawberries, the other half of the blueberries, the orange juice, the maple syrup and the salt.
  3. Bring to a simmer over medium heat, then cook for 8 to 10 minutes, stirring often and mashing some of the strawberries with a spoon, until the fruit is soft and saucy.
  4. Take the pan off the heat and stir in the chia seeds and the vanilla.
  5. Fold in the raspberries and the reserved half of the blueberries so they stay mostly whole.
  6. Let the compote stand for 15 minutes, stirring once or twice, until the chia thickens it to a spoonable, jammy texture.
  7. Spoon the compote warm over pancakes. Cool any leftovers for no more than 1 hour, then cover and refrigerate. Use within 3 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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