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.
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Add to CollectionServings: 2 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 water1 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 cool2 tbsp Oats
- Meanwhile, slice each bagel into 5 thin discs and lightly toast on both sides2 fresh bagels
- Serve with the fruit compote
Nutrition
Calories: 153kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 12mg | Potassium: 549mg | Fiber: 6g | Sugar: 16g
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