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. 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.
I realize oatmeal is like the grandma-iest food of all time but I am determined to make it sexy, and that’s where this gorgeous blueberry-basil compote comes in. Sweet-tart blueberries and floral basil are a killer combo, and farmers markets are overflowing with both ingredients this time of year. If I could declare this compote the official sauce of summer, I’d do it in heartbeat.
Find more great breakfast recipes to start your day here. 
Creamy steel-cut oatmeal with blueberry-basil compote
- Total Time: 25 minutes
- Yield: 1 serving 1x
Description
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.
Ingredients
- 1 cup (240 ml) unsweetened almond milk
- Pinch of sea salt
- 1/4 cup (60 ml) steel-cut oats
- 3 tsp honey, divided
- 3 cups organic blueberries
- 8 large basil leaves, cut into thin ribbons
- 3 tbsp water
Instructions
- 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 tsp honey.
- Meanwhile, in a separate saucepan, combine blueberries, basil, water and remaining 2 tsp 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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Vegan
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with compote
- Calories: 280
Originally published on Chez Sasha
Frequently Asked Questions
How long does it take to cook the steel-cut oats for this recipe?
Steel-cut oats typically take about 20-30 minutes to cook, as they need to simmer on the stove until they’re creamy.
What should I do if I can’t find fresh blueberries for the compote?
If fresh blueberries are unavailable, you can use frozen blueberries; just adjust the cooking time slightly and add a bit more water if needed.
How do I incorporate the basil into the compote without overpowering the blueberries?
Chop the basil finely and add it to the blueberry mixture towards the end of cooking, allowing just a few minutes for the flavors to meld without becoming too intense.
