Dairy-free | Gluten-free
One of my favourite ways to dress up breakfast is with a little homemade berry mix.
This cinnamon berry topping is ridiculously simple, uses ingredients we almost always have on hand, and is particularly handy when we’re travelling because frozen berries work perfectly.
I make this to go with everything from our banana-oat protein pancakes to porridge, and you can adjust the consistency depending on what you’re serving it with.
Ingredients
- Frozen berries: as much as you’d like to make, I use between 1-2 cups
- Enbom Honey: to taste, anywhere from 1 tsp to 1 tbsp
- 1 tsp cinnamon
- If using fresh berries: add a splash of water
You really don’t need to be precise with this one.
Want it sweeter? Add more honey. Making a smaller batch? Use less cinnamon. Have a heap of berries that need using? Throw them all in.
Method
Add the berries, honey and cinnamon to a saucepan and place over a medium heat.
If you’re using fresh berries, add the splash of water to help get things started.
Let the berries simmer on a low heat, stirring occasionally as they soften. I start with the lid on to speed up the process.
Once they’re nice and soft, start mashing them with the back of a wooden spoon or a potato masher.
Keep simmering until the mixture reaches your preferred consistency. You’ll need to take the lid off here.
We like ours somewhere between a berry sauce and jam. Thick enough to sit nicely on pancakes, but still runny enough to spoon over porridge.
My bestie, on the other hand, likes hers much more liquidy.
So really, there’s no wrong answer!
How to use it
This cinnamon berry topping is particularly good with:
You could also spoon it over YoPRO yoghurt, toast, overnight oats or anything else that could use a little berry sweetness.
And because it keeps well in the fridge for a few days, you can make a batch and have breakfast sorted for more than one morning.
Simple, versatile and very little effort. Exactly the kind of recipe we like on the road.
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