Add 1 bag of frozen raspberries and 1 bag of frozen blueberries to a saucepan with 1 tablespoon of rice malt syrup and 1 vanilla pod, split and the seeds scraped in. Simmer on a medium heat until it becomes less runny and more jammy. Stir in 2-3 tablespoons of chia seeds and set aside to cool. Transfer to an airtight container and store in the fridge. Compote can be used as low sugar jam or on top of porridge or muesli. Enjoy!
