Plum compote with creamy chia overnight oats

This plum compote makes a delicious topping for a simple breakfast - ideal for grabbing on busy mornings when you just have to get out the door! Use almond milk and coconut yoghurt if you prefer a dairy-free version.

By Sophie Gray
  • 15 mins preparation plus overnight refrigeration
  • Serves 4
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  • 4-6 ripe plums
  • juice of ½ an orange
  • pinch of ground cinnamon
  • 4 whole cloves, or pinch of ground cloves
  • 3-4 tbsp demerara sugar
  • 1 1/3 cups rolled oats or muesli
  • 4 tsp chia seeds
  • 2 cups milk or almond milk
  • 1 1/4 cups Greek yoghurt


  • 1
    Halve the plums around the natural crease and place in a small saucepan; add orange juice. spices and sugar and heat gently.
  • 2
    Simmer covered for 3- 4 minutes, stirring once or twice, then simmer uncovered until the fruit is tender and can easily be mashed – another 3-4 minutes. Remove plum stones and set mixture aside.
  • 3
    Place ⅓ cup of oats or muesli in the bottom of 4 serving dishes or glasses. Add the chia seeds and mix, then pour in the milk. Add a large spoonful of plum compote and a scoop of Greek yoghurt. Leave in the fridge overnight.
  • 4
    To serve, top each with a spoonful more of Greek yoghurt and a dollop of plum compote.


Drag your spoon across the bottom of the pot. If the compote separates for a moment, long enough to make a line, it's done. You can use any muesli in place of the oats.