I realize oatmeal is like the grandma-iest food of all time but I am determined to make it sexy. Prior to discovering steel-cut oats, I was a rolled oats purist, mostly using them to bulk up morning smoothies. Then one fine day, I picked up the wrong carton at the supermarket and ended up with steel-cut oats. The grains are too coarse for smoothies so I was left with no choice but to cook them. Turns out, steel-cut oatmeal is creamier and way more texturally appealing than the traditional kind – it is now in my regular weekday breakfast rotation. Yes, steel-cut oats do take longer to cook, but they just quietly simmer away on the stove, leaving you free to take a shower, check your emails, freak out about being an adult with responsibilities, etc.
Oh, and about the compote: sweet-tart blueberries and floral basil are a killer combo. If I could declare this compote the official sauce of summer, I’d do it in heartbeat.Print
This recipe makes one breakfast but several servings of compote, so you can refrigerate it and enjoy it throughout the week. Not a fan of oatmeal? Try the compote atop thick country toast with cream cheese. In times less bountiful (a.k.a. winter), you may use frozen organic blueberries instead.
- 1 cup unsweetened almond milk
- Pinch of sea salt
- 1/4 cup steel-cut oats
- 3 teaspoons honey, divided
- 3 cups organic blueberries
- 8 large basil leaves, cut into thin ribbons
- 3 tablespoons water
- In a small saucepan, bring almond milk to a boil. Turn heat down to low and add salt. Stir in oats and cook uncovered, stirring occasionally, until thick and creamy, 12-14 minutes. Stir in 1 teaspoon honey.
- Meanwhile, in a separate saucepan, combine blueberries, basil, water and remaining 2 teaspoons honey. Cover and cook over medium-low heat until blueberries begin to burst and soften, stirring occasionally, about 5 minutes. Uncover and cook until liquid thickens and becomes syrupy, about 3 minutes.
- Serve oatmeal with 1/2 cup compote.
- Do ahead: Compote can be made up to 3 days ahead and refrigerated in an airtight container.
What is your go-to weekday breakfast?