Oatmeal Cornbread With Blueberry Compote

In this recipe, I combined cornmeal, rolled oats, cinnamon, lemon juice, dates and coconut water to create the ultimate healthy dessert. I topped it with a healthy blueberry compote.
Oatmeal Cornbread Recipe 
¾ cup cornmeal 
1 ¼ cup rolled oats 
1 cup coconut water 
1/3 cup sliced almonds 
8-12 minced dates 
2 tsp baking soda 
3 Tbsp lemon juice (1 lemon) 
1 tsp cinnamon powder 
1 Tbsp Organic Agave Nectar
Preheat your oven to 400 degrees Fahrenheit.  While the oven is preheating, combine all the ingredients in a medium bowl.  Mix very well and let sit for about 5 minutes so the liquids can be absorbed. I used an 8” x 8” pyrex oven safe dish to bake this.  You have a few options. I use parchment paper to line the dish.  It should be about 1” deep when spread out. Bake for 20 minutes. While the cornbread is baking let’s prepare the compote.
Blueberry Compote Recipe 
(replace with your favorite fruit) 
1 cup of blueberries. Raw or frozen. 
¼ cup filtered water 
2 tsp organic agave nectar 
2 tsp cornstarch or arrowroot

Combine in a small saucepan. Bring to a simmer and turn off the heat. By the time your cornbread is done this will have settled into a nice thick consistency. After 20 minutes remove the dish and let it cool for 15 minutes. If using parchment paper gently remove and play on a cooling rack.

Makes about 6 servings.

3 thoughts on “Oatmeal Cornbread With Blueberry Compote

  1. This looks totally delicious and easy enough for even me to try and make! I just need to do some shopping for ingredients. I’ll let you know how it turns out.

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