Peach Basil Oatmeal

I think I have solved the mystery of how to keep a basil plant alive! So to celebrate, allow me to introduce you to this beauty:

Peach Basil Oatmeal by the #OatmealArtist

I tried watering more and watering less. I tried direct sunlight and indirect sunlight. I tried keeping it in the pot it came in and I tried repotting it in something bigger. No matter what, I slaughtered plant after plant within two weeks of buying it. I could actually fill a graveyard with all the basil plants I have killed–and not because I wasn’t trying!

But I may have figured it out: pruning. You have to prune that sucker. And that means cutting off every leaf when it is ready (they shouldn’t all be ready at the exact same time; leave some “younger” ones behind to encourage photosynthesis). If you leave a leaf on too long, it withers and drags the whole stem with it. Pretty soon, you have a basil plant full of drooping stems and withered leaves.

Prune away, friends. Store the leaves in a baggy or container in the fridge until you’re ready to use them. Don’t leave them on the plant.

Peach Basil Oatmeal #Vegan #OatmealArtist

Sadly, I still had to buy a bag of basil to make this recipe. When I went to Minnesota for a week, my basil plant got a little sad and now I am nurturing it desperately to get the second harvest. That’s right: I used some basil, and then more leaves grew back. This is a groundbreaking and monumental event in my life. ? Even if they look a little sad at the moment. I’m confident they’ll come back if I stay diligent.

Truthfully, I have wanted to make this recipe ever since I made my Strawberry Basil Oatmeal three years ago!! To celebrate the third birthday of that beautiful porridge (July 15, 2013), it seemed fitting to publish its peachy cousin. I think basil pairs well with most fruits, but strawberry and peach are probably my favorite candidates. If you’ve yet to try herbs in non-savory recipes, you are missing out on a whole category of DELICIOUS.

Peach Basil Oatmeal #OatmealArtist #Vegan

Random Recommendations:

Peach Basil Oatmeal

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 3/4 cup milk of choice, water, or peach juice (I used the Ceres brand)*
  • 1/4 cup quick cook steel cut oats*
  • 1 ripe yellow peach, pitted and diced (peeling optional)
  • 1/2 tsp vanilla extract
  • splash of lemon juice
  • 2-5 fresh basil leaves
  • pinch of salt

How to make it:

  1. Bring milk (I use 1/2 c peach juice and 1/4 c almond milk) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
  2. Add most of your diced peach to the oatmeal and reserve a few pieces for topping. Stir occasionally.
  3. Using the chiffonade method, cut your basil into ribbons.
  4. Once more of the liquid has absorbed in the oatmeal, add vanilla extract, lemon juice, a third of your basil ribbons, and salt. Stir.
  5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, remaining diced peach, remaining basil ribbons, and any other additional toppings (nuts, balsamic reduction, coconut, yogurt, coconut whipped cream, etc.).

Just an FYI:

*You can make this with rolled or quick oats by increasing the liquid to 1 cup and the oats to 1/2 cup.

Peach Basil Oatmeal by the #OatmealArtist #Vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

5 Responses to Peach Basil Oatmeal

  1. The Garden Nut says:

    If you want to grow basil for a continuous harvest, stay away from the potted plants you get in the produce section of grocery store. There are so many plants crowded into that tiny pot that they can’t possibly survive when they grow to a decent size.

    Stick to the seedlings you get in the garden center (one plant per pot!), pot up as needed, give them as much direct sunlight as possible, and pinch out any flower buds.

    More sun means more flavourful leaves. If you let the flowers produce, the essential oils will concentrate in the flowers and not in the leaves. Pruning above a set of two leaves will help ensure a bushy plant.

    • Lauren Smith says:

      You totally just solved the mystery. I’ve been buying the potted basil from Whole Foods and Trader Joes all this time. Ugh. No wonder my rosemary plant from the farmers market was so successful.

  2. Lieke says:

    I was a bit skeptical about using basil in my oatmeal but this was amazing! Another great recipe, thank you.

  3. Cassie says:

    Thanks for the tip! I might grow a basil plant when I’m older and I definitely need to know how to keep it alive! It would be great to grow one to make a lot of delicious sweet and savory recipes!

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