Hello, TheOatmealArtist readers! It’s Monica from My Pink Recipe Book again, back to share another oatmeal recipe, this time for a Blueberry and Basil Steel Cut Oatmeal with Roasted Pecans. Being a full-time med student, my food-focus is typically quick and easy, while always being healthy and full of nutrient-dense ingredients. Thus, oats are a very common staple in my diet.
My love for combining fruits and herbs all started with a Strawberry and Basil smoothie I made at the beginning of this summer. Realizing what a fantastic pairing they were, I vowed to create more recipes pairing fruits and herbs. One evening, as I was pondering what to have for my breakfast the next morning, I glanced over, and similarly to Lauren, spotted my basil plant by my window. (aside: my too has since withered away) Immediately, I knew I wanted to make a steel cut oatmeal in the morning that would pair well with this delicious, slightly sweet and licorice-tasting herb.
Since I had tried strawberries already and knew they were a winner, I thought to venture out to more berries and include blueberries instead. Since I like to keep my breakfasts high in protein, I tossed in a generous amount of chopped pecans. Topping this oatmeal dish off with a drizzle of honey made it feel almost like a dessert, but knowing how healthy it really was made it that much more enjoyable to eat.