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5 from 1 vote


Frozen strawberries and raspberries are simmered with a drizzle of pure maple syrup and a bit of filtered water until they break down into a sweet sauce. Ground chia seed is whisked in to naturally thicken. For a vanilla-infused note, I recommend adding a splash of pure vanilla extract.
Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Course: Breakfast, Snack
Cuisine: Compote, Jam, plant-based, Vegan
Servings: 2 cups
Author: Ashley


  • 10 ounces frozen strawberries
  • 10 ounces frozen raspberries
  • 3 to 4 tablespoons pure maple syrup or to taste
  • 3 tablespoons filtered water
  • ½ teaspoon pure vanilla extract (optional)
  • 2 tablespoons ground chia seed*
  • Pinch fine sea salt


  • In a medium saucepan, stir together the frozen strawberries, frozen raspberries, water, maple syrup, and vanilla (if using) over medium heat.
  • Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for 8 to 12 minutes, or until the berries begin to break down into a sauce, stirring occasionally.
  • Turn off the heat and use the back of a fork to thoroughly mash any remaining pieces of fruit.
  • Whisk in the ground chia seed and sea salt, turn the heat on low, and continue to cook for another 1 to 2 minutes, or until it thickens slightly, stirring constantly.
  • Remove from the heat and transfer to the refrigerator for 5 to 10 minutes to cool slightly. Set aside.