Tuesday, May 20, 2014

Blueberry Lime Basil Oatmeal

I was with a friend last weekend who asked me, "If they came up with a synthetic food--like a shake--that was proven to be safe and contained all the necessary nutrients for survival, would you eat it?"

Of course, I repeatedly argued that it couldn't possibly be better or even on par with REAL food, which we were designed to eat and gain our nutrients from. Still, he responded each time, "But what if it were proven? Just pretend. Would you eat it?"

Finally, I said, "I think it would be great for feeding populations who are malnourished or food insecure, but I am neither of those things. I enjoy the process of chopping vegetables and cooking recipes and creating nourishing meals on my own. I feel spiritually fulfilled by it."

That's how I feel when I make recipes like this one. Whenever I make oatmeal with herbs, I feel so gourmet and fancy. Each of the three main flavors in this recipe blend together so beautifully. Once combined, they each become subtle and complement each other with perfect harmony.

I must warn you, though: this recipe is a little snobby. She refuses to be served in a plain ol' cereal bowl. Be sophisticated and pull out your best china. :)

Blueberry Lime Basil Oatmeal

by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 5 min
Ingredients (serves 1)
  • 3/4 cup milk of choice, or water
  • 1/4 cup steel-cut oats (I use Country Choice Organic)
  • large handful of blueberries
  • juice of one lime (~2 tbsp)
  • 5 basil leaves
  • pinch of salt
  1. Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
  2. Add a few berries right away. (This turns the oatmeal blue, which I find appealing.)
  3. While the oatmeal is cooking, chop or chiffonade your basil leaves.
  4. Once more of the liquid has absorbed, add lime juice, basil, and salt. Stir.
  5. When you're pleased with the consistency of the oatmeal, gently fold in the remaining blueberries. 
  6. Transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (more basil, lime zest, more blueberries, etc.).
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  1. Wow! Now that is a flavor combination I've never seen before! I'll have to try it when there's fresh basil growing in our garden! <3

  2. Would you say this is more savory or sweer? Such a special combination! How inspiring :)

  3. Mmmm... Will have to try this when I get back in the states! I'm currently studying Spanish in Guatemala and thought you might be interested in how they eat oatmeal. They call it "Mosh," pronounced "mush," and it's a very liquidy and creamy form of oatmeal often served with an abundance of the delicious bananas they have in Guatemala. I'd guess there's a 2 cup-milk to 1/2 cup-oatmeal ratio, with cinnamon sticks and sweetener. They cook it for an extreme amount of time to the point the oats are so soft it's almost a drink. I've appreciated it in loo of my normal everyday bowl of oats. :)

  4. Thanks for this recipe! By the way,I've got an idea for an oatmeal recipe. Would you be interested in trying something with matcha powder? That would be heavenly and I'm no where near as talented as you to try and come up with something on my own :)

    1. I've had many requests for this, but I'm putting off trying it because I had an unpleasant experience with a matcha latte, so I'm not eager to try it again. XD I will eventually.


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