Gooseberry and Elderflower Breakfast Compote Yogurt Bowl
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June is gooseberry season, when these tart, jewel-like berries hang heavy on garden bushes just as the first elderflowers fade. This bright breakfast bowl pairs a quick honeyed gooseberry compote with thick yogurt, toasted seeds, and a whisper of floral sweetness. It’s the taste of early summer in a single, refreshing spoonful — tangy, creamy, and ready in minutes.
⏱ Prep 10 min🔥 Cook 12 min👥 Serves 4📊 Level Easy
Ingredients for 4 people
3 cups (400g) fresh gooseberries, topped and tailed
⅓ cup (40g) mixed seeds (pumpkin, sunflower, sesame)
½ cup (45g) rolled oats
1 tbsp (15ml) maple syrup
Zest of 1 lemon
Fresh mint leaves, to garnish
The Recipe
Place the gooseberries, honey, elderflower cordial, and water in a saucepan over medium heat. Stir gently to combine.
Bring to a simmer and cook for 8–10 minutes, until the berries burst and soften into a loose, glossy compote. Stir occasionally to prevent sticking.
Taste and add a little more honey if the gooseberries are very tart. Remove from heat and let cool to lukewarm — it will thicken as it stands.
Meanwhile, toast the oats and mixed seeds in a dry frying pan over medium heat for 4–5 minutes, tossing often, until golden and fragrant. Stir through the maple syrup off the heat and let crisp.
Divide the yogurt between four bowls and smooth into a swirl.
Spoon the warm or cooled gooseberry compote generously over each portion.
Scatter with the toasted oat-and-seed mixture and a fine grating of lemon zest.
Finish with fresh mint leaves and serve immediately, with extra honey at the table.
