Bring to a low boil 1/4 cup water and frozen raspberries. Once it reaches a boil turn down to a low simmer and add sugar, corn starch, lemon juice and stir. Let simmer on medium heat for 15 minutes, stirring occasionally, until raspberries have thickened. Let cool before serving with yogurt.
Lay yogurt in bowl with fresh fruit, granola, seeds, nuts and drizzle compote over top. Enjoy!
Store leftover raspberry compote in a sealed jar or container in refrigerator for up to 1 week.
Raspberry Yogurt Breakfast Bowl
Amount Per Serving
Calories 428Calories from Fat 93
% Daily Value*
Total Fat 10.3g16%
Total Carbohydrates 73.7g25%
* Percent Daily Values are based on a 2000 calorie diet.