Tart and tangy fruit compote topped with creamy delicious chia yoghurt. These pots make the perfect afternoon snack, after dinner sweet fix or even a great breakfast option. I keep old glass jars to make individual portions (which are also convenient to take with you on the go) but you could just make a large batch in a Tupperware and take out an individual serving each time you want it. They will store in the fridge, in a sealed container, for 3 to 4 days.

The two recipes below are based on my personal flavour preference (and the fact that we have a never-ending supply of rhubarb from our garden). But again you can use almost any soft fruit you would like in these.

Compote pots

Blueberry (L), rhubarb and apple (R)

Easy | Gluten-free | Vegan | Refined sugar-free

Serves 2 (but I suggest making extra compote and freezing it for another week)


  • About 1 cup diced fruit. I used 50% fresh rhubarb and apple for one pot and 100% frozen blueberries for the other
  • 1 tbsp maple syrup (optional to sweeten fruit – I found I needed this with the rhubarb which is very tart but not with the blueberries but it will depend on your personal taste)
  • 6 tbsp plain natural yoghurt of your choice (I used coconut but you can use dairy or goat’s if you prefer)
  • 2 tbsp milk of your choice (I used almond but again use whatever suits your tastes/requirements)
  • 2 tbsp chia seeds
  • 1/2 tsp vanilla extract


  1. In a small saucepan add the diced fruit and the maple syrup, using a low heat allow the fruit to cook down until it’s soft. Stir regularly to prevent burning. Should take 5-8 minutes
  2. Once cooked down allow the fruit to cool
  3. Mix together the chia seeds, yoghurt, milk and vanilla extract in a bowl, I find the ratio of 3 spoons of yoghurt to 1 chia and 1 milk gives a nice consistency.
  4. Layer the compote and chia yoghurt mixture into your chosen container. You can put all the compote at the bottom as I did with the blueberry pot or make layers as I did with the rhubarb and apple pot. Have some fun.
  5. Store in a sealed container in the fridge for up to 4 days.

Option to bulk it our for a breakfast pot replace half the chia seeds with oats.

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