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Snack recipe · from the recipe book

Triple Berry Orange Compote over Oatmeal

Jammy blueberries, strawberries and raspberries simmered with bright orange spill over creamy oatmeal topped with crunchy almonds.

Triple Berry Orange Compote over Oatmeal

Ingredients

  • 1⅔ cups250 gFrozen blueberries, unsweetened
  • 1½ cups sliced250 gStrawberriesquartered
  • 1 cup125 gRaspberries
  • ¼ cup (60 ml)60 gOrange juice
  • 1 tbsp25 gHoney
  • 2¼ tsp6 gCornstarch
  • 1 tsp2 gLemon zest
  • 2 cups160 gOld-fashioned rolled oats
  • 2 cups (470 ml)480 gMilk, 2%
  • 1 cup220 gWater
  • ⅛ tsp1 gSalt
  • 3½ tbsp whole30 gAlmondssliced

Steps

  1. Quarter the strawberries. In a small cup, stir the cornstarch into 2 tablespoons of the orange juice to make a slurry; set aside.
  2. In a saucepan over medium heat, combine the blueberries, strawberries, the remaining orange juice, the honey and the lemon zest. Simmer, stirring often, until the berries soften and release their juices, about 8 minutes.
  3. Stir the cornstarch slurry, add it to the pan and simmer 1 minute until glossy and thickened. Fold in the raspberries and cook 1 minute more so they just soften. Transfer the compote to a bowl and rinse the pan.
  4. In the same pan, bring the milk, water and salt to a gentle simmer. Stir in the oats and cook, stirring, until creamy, about 5 minutes.
  5. Toast the almonds in a dry corner of the stove in a small skillet, or skip toasting and use them as is.
  6. Divide the oatmeal among 4 bowls, spoon the warm compote over the top and scatter with the almonds.
  7. Cool any leftover compote briefly, refrigerate promptly in a covered container and use within 3 days.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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

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