Cinnamon bagels with fruit and oat compote

Try a fruity twist to a classic breakfast bagel

Serves: 2

Preparation: 10 minutes

  • 1 ripe pear, cored and diced
  • 250g rhubarb, sliced
  • 100g blackberries
  • 25g caster sugar
  • 2 tbsp oats
  • 2 cinnamon and raisin bagels

1 Place all the fruit and sugar in a medium saucepan with 1 tbsp water. Bring to the boil and cook covered for 5-6 minutes until softened but chunky. 

2 Add the oats and cool.

Meanwhile, slice each bagel into 5 thin discs and lightly toast on both sides.

4 Serve with the fruit compote.

Top tips

-  Replace the rhubarb with fresh plums and add some ground cinnamon to the compote. Serve with low fat natural yogurt.

-  Making the compote ahead of time makes this an ideal breakfast for bringing into work. 

Farmhouse Breakfast Week is taking place from January 23-29. Many thanks to for supplying the featured recipe.

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I prefer porridge
Posted: 20/04/2011 at 03:37

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