Cinnamon Bagels with Fruit and Oat Compote is a simple yet superb recipe that combines fresh fruit with the goodness of oats and the softness of fresh bagels. However, replace the rhubarb with fresh plums and add some ground cinnamon to the compote for a seasonal alternative. I usually this serve this with low fat natural yogurt. Making the compote ahead of time makes this an ideal breakfast for taking to work or for a stress free brunch. Also, I always use the cinnamon and raisin bagels for the fruity spice which combines with the fresh fruit to create a superb flavour experience. Cinnamon Bagels with Fruit and Oat Compote are filling, fruity, refreshing and the smell of a toasted bagel is pure heaven.

Cinnamon Bagels with Fruit and Oat Compote

For a slightly different morning breakfast with some added flavour try these cinnamon bagels with some lovely fruit compote.

4.60 from 72 votes

Print Pinterest Add to Collection

Course: Breakfast, Snacks

Cuisine: American

Keyword: Bagels, Breakfast-Brunch, Fruit, Pears

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: people

Calories: 153kcal

Ingredients

1 large pear ripe, cored and diced
250 g rhubarb sliced
100 g blackberries
25 g caster sugar
2 tbsp Oats
2 fresh bagels cinnamon and raisin

Instructions

Place all the fruit and sugar in a medium saucepan with 1 tbsp water
1 large pear, 250 g rhubarb, 100 g blackberries, 25 g caster sugar
Bring to the boil and cook covered for 5-6 minutes until softened but chunky
Add the oats and cool
2 tbsp Oats
Meanwhile, slice each bagel into 5 thin discs and lightly toast on both sides
2 fresh bagels
Serve with the fruit compote

Nutrition

Cinnamon Bagels with Fruit and Oat Compote