Greek yoghurt and maple oats breakfast cup, with mulberry compote, fresh from the garden! (gf,v)

Hey guys, in my last Steemit post, I talked about fresh Antalya fruit! Ready to be picked, and I've been taking advantage of that this season.
The local mulberries are so juicy and fresh, some locals and I had to go and take our fair share!

I wanted to make a fresh breakfast and share it with you all, because it's not fair if I get such a great fresh breakfast and you don't, is it?

I decided on a mulberry compote, something nice and simple, that still brings out the fresh taste of these delicious berries! And what better way to have it than with some fresh greek yoghurt. A must have on every Turkish meal table, and with the beautiful sunny weather we get in mediterranean Turkey, you're going to need something fresh to cool you down!

If you want this recipe vegan, just replace the greek yoghurt with vegan yoghurt, it still tastes amazing and don't forget, this recipe is completely gluten free!

The Mulberry Compote

To make the mulberry compote we will need:

1/2 cup of Apple Cider Vinegar (can be substituted with red wine, or white depending on the berries).
I'm using red wine and will use a half cup
2 tablespoons of maple/agave syrup
2 Cinnamon Quills
4 cups of Mulberries
2 Sprigs of Fresh Mint
1 lemon juiced

Method:

Heat a pan and mix the berries, cinnamon quills and apple cider vinegar/wine, and simmer on a low heat until the berries start to release their juices and the mixture thickens.

Next add the lemon juice, mint sprigs and maple/agave syrup. You want to keep a constant stir at this point, as all the sugar can quite easily stick to the bottom of the pan and burn.

When it's nice and thick, and fragrant of the mint and maple/agave syrup, it should be ready. Let it cool in the fridge for 1 hour, then remove cinnamon quills and mint sprigs, give it another good stir, and it should be ready for our yoghurt cups!!

Maple Oats

These are too simple, just maple/agave syrup and instant oats. First bake the oats until golden brown in a fry pan. Then put them in a bowl, and pour enough maple/agave syrup over to lightly cover all the oats. Once you're done, put the oats into the bottom of your cup, and make a wall around it by pushing the oats into the sides of the glass, leaving a 'well' for your yoghurt and compote. Leave the glass in the fridge to set for 1 hour.

Okay Steemit community! You should all be ready to put your greek yoghurt and maple oats breakfast cups together now! I like to mix a little compote into the greek yoghurt first before assembling, but either way it tastes great!!

Get your cups out of the fridge, pour your greek yoghurt, then compote, until you have a beautiful cup, filled with goodness. Dress the top with a little mint sprig, and some maple oats and you're ready to have a great, refreshing breakfast!

I'm the backpacking chef and I hope you enjoyed this recipe, try it out, and send me photos of your beautiful food. Please don't forget to follow and upvote me, I love hearing from you guys too, if you have any questions about my traveling or food, I'd love to let you know al I can. And look out for my next Steemit post, I'll be writing to you all about my travels in Tokyo, Japan, and I even have a few money saving tips for you when you visit!!

Thanks for the continued support Steemit community, I look forward to hearing from you all and sharing many more stories and recipes with you!

Please check out my partner @jessbear's latest post. It's about the volunteer work we are doing, for 2 kind hearted, beautiful Turkish animal lovers!