Jazz Up Morning Cereal!

For those heading back to school or just getting back into that workweek grind, Susty’s here to make your morning a party!

Whether you’re reaching for a waffle, almond toast with jam, or sitting down to a nourishing (compostable and non toxic!) bowl of overnight oats - you'll want to add this Gingered Plum & Walnut Compote.

This magically delicious blend of late summer stone fruit & cozy autumn spices will jazz up your morning meal so you can't wait to hop out of bed for breakfast time! Don’t forget your cup of tea or coffee (on the go of course) with our mix & match to-go cups!


Gingered Plum and Walnut Compote [makes 12 servings]
note: for this recipe I used red plums, but any ripe plum will do!

½ cup raw walnuts
5 ripe plums (about 1 ¼ pounds), pitted + roughly chopped
I tablespoon minced fresh ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 tablespoons pure maple syrup

In a small skillet over medium heat, heat the walnuts for 1-2 minutes, stirring constantly, until slightly golden and fragrant. Remove from heat, roughly chop, and set aside. 

In medium saucepan over medium heat, bring the plums, ginger, cinnamon, cardamom, and maple to a simmer (you’ll see the maple and plum juices bubbling on the bottom). Reduce heat to medium-low, cover, and cook the fruit for an additional 10-15 minutes, stirring occasionally, or until the plums are very soft and syrupy.

Allow the compote to slightly cool, then gently stir in the walnuts. Transfer to a tightly sealable glass container and store for up to one week in the refrigerator.

Nutritional Information [per serving = 2 tablespoons]
60 Calories, 3g Fat, 8.3g Carbohydrates, 1g Fiber, 7g Sugar, 1g Protein 

// Guest Post // Alexandra Dawson is a Washington, DC based nutritionist, wellness warrior & passionate vegan. Alexandra writes a lifestyle and recipe site InMyBowl.com, advocating plant based nutrition, healthful and positive living, and #GoddessVibes. You can also find her on her beautifully impassioned Instagram @TallulahAlexandra.