Breakfast on the go is tough when you’re gluten free and low FODMAP too. That’s where my 3 homemade fruit corner yoghurt pots for weekly meal prep come in handy!
As someone who used to be a serial breakfast skipper (or if you like puns, a ‘cereal’ breakfast skipper), I now know that breakfast really is the most important meal of the day. So even if I’m catching the silly o’clock train to London, I can rest easy knowing that my 3 homemade fruit corner yoghurt pots are just what I need with me.
Yeah ok, a yoghurt and fruit compote might be awesome, but it’s not exactly going to keep you going until lunch time, is it?
Well, think again!
It’s exactly that reason that part of my recipe includes crumbling in gluten free oatcakes right before you eat it. So it’s actually sort of like a crunch corner and a fruit corner in one!
Oats are such good fuel in the morning and they can stave off hunger for a damn long time! Plus, they’re a good source of pre-biotic fibre, which is great for your gut.
These recipes basically involve making 3 batches of fruit compotes and portioning them out for the week ahead. Then, when you want a vibrant breakfast on the go, you’ve already done the hard work. That’s the beauty of meal prep!
When you find your breakfast spot of choice during the week, just mix your compote into your yoghurt and crumble in your gluten free oatcakes. Voila! An instant ray of breakfast sunshine.
If you’re just enjoying your homemade fruit corners at home, old jam jars world perfectly as containers for your compotes. When it comes to eating on the go, I found some awesome round plastic containers which come in different sizes (check the photo above).
You can keep them in the fridge for up to a week. You can either make all three and enjoy a bit of variety during the week, or just double the ingredients and stick to your one fave flavour. Either way, here’s how to make them…
Blueberry Compote
This blueberry compote recipe is a massive favourite of mine – I actually stole it from my own blueberry porridge recipe! It’s incredibly versatile and perfect for my homemade fruit corner yoghurt pots.
Blueberry Compote Recipe
Ingredients
- 115g blueberries*
- 4 tsp maple syrup
- 4 tsp lemon juice
- 4 tsp water
Instructions
- Add all your ingredients to a saucepan.
- On a low heat, allow the berries to become soft and gooey and the liquid to reduce to be more like a syrup. This should take around 15-20 minutes.
- Remove from the heat and leave to cool - it will thicken up more as it cools.
Notes
A fifth of this compote is a safe portion size during the restriction phase of the low FODMAP diet.
Strawberry and Rhubarb Compote
Next up is a real British summer smash hit, my strawberry and rhubarb yoghurt pot. Honestly, it was so hard for me to choose a favourite out of all three, but this has to be it! It’s such an unreal combo and has an almost jam-like quality.
Strawberry and Rhubarb Compote Recipe
Ingredients
- 125g strawberries halved
- 100g rhubarb chopped
- 40g sugar granulated or caster is fine
- 2 tsp lemon juice
- 30ml water
Instructions
- Add all your ingredients into a saucepan and heat until boiling.
- Reduce the heat to a simmer and continue to cook until the fruit has broken down, softened and slightly thickened. This should take about 15-20 minutes.
- Remove from the heat and leave to cool - it will thicken up really well as it cools.
Notes
Pineapple and Passionfruit Compote
Whilst strawberries and rhubarb remind me of British summer, my pineapple and passionfruit yoghurt pot reminds me of summer holidays! It’s totally tropical and with gluten free oatcakes for an added crunch, it’ll definitely brighten your day.
Pineapple and Passionfruit Compote Recipe
Ingredients
- 140g pineapple chopped into small pieces
- 1 passion fruit
- 3 tsp maple syrup
- 2 tbsp water
Instructions
- Add all your ingredients to a saucepan.
- On a medium heat stir them all together, so that the pineapple is nicely coated in the syrup and passionfruit. Heat until the liquid as reduced more and the syrup has slightly caramelised.
- Remove from the heat and leave to cool.
Notes
Thanks for reading how to make my 3 homemade fruit corner yoghurt pots! If you make them, I’d love to see how they turned out. So absolutely make sure that you send me a pic using my social media links below…
Any questions about the recipe? Please do let me know by leaving a comment below or on Facebook / Twitter / Instagram!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
