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.
Alexandra Shytsman is a New York-based recipe developer, food writer, and photographer, and author of The New Baguette, a blog about plant-based cooking for beginners.