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Creamy steel-cut oatmeal with blueberry-basil compote

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  • Author: Alexandra Shytsman
  • Yield: 1 serving 1x


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


  1. 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.
  2. 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.
  3. Serve oatmeal with 1/2 cup compote.
  4. Do ahead: Compote can be made up to 3 days ahead and refrigerated in an airtight container.
  • Category: Breakfast, Vegan
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