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
Scale
- 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
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 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.
- Category: Breakfast, Vegan