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BERRY COMPOTE WITH CRUNCHY OAT TOPPING
Serves 4
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 his antioxidant-rich berry dessert proves that desserts don’t need a lot of added sugar to be satisfying and sweet. Cocoa, cinnamon and pomegranate juice add important flavors and phytonutrients while frozen fruit brings its natural sweetness to the dish. You will have some topping left over that can be stored for up to two weeks, so be sure to make this easy dessert again soon!
Ingredients:
- - cooking spray
- 1/2 cup Silver Palate thick and rough cut oatmeal
- 1/4 cup Flanigan Farms slivered almonds
- 1/2 teaspoon Spice Hunter organic ground cinnamon
- 1/2 teaspoon Green & Black’s organic cocoa powder (unsweetened)
- 1 tablespoon Napa Valley organic olive oil
- 1 tablespoon Wholesome Sweeteners raw blue agave, divided
- 1 cup Dole frozen cherries, thawed
- 1 cup Dole frozen peaches, thawed
- 1 package Dole Wildly Nutritious mixed berries(about 2 1/2 cups), thawed
- 2 tablespoons Harvest Freshest Pomegranate juice
Instructions:
Heat oven to 325° Fahrenheit. Spray a small baking pan with cooking spray. In a small mixing bowl, combine oats, almonds, cinnamon and cocoa; stir well. Stir in olive oil and one teaspoon of agave syrup. Transfer to baking pan and spread out. Cook for ten minutes total, stirring once after five minutes. Remove from oven and allow to cool.
Add cherries, peaches and mixed berries to a large pot. Pour pomegranate juice and two teaspoons agave syrup over fruit and mix well. Cook over medium heat for 15 minutes, until sauce is thickened, stirring occasionally.
When compote is ready, scoop a half cup into each serving dish and top with two tablespoons of oat topping. Serve while compote is warm. Compote can be made in advance and reheated before serving.
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