I had to buy thyme recently to make the roasted beet salad for my Oh She Glows cookbook challenge. Whenever I buy an herb for a recipe, I immediately start pondering how I can use it with oatmeal.
The oatmeal itself is cooked with diced red grapes and fresh thyme to make every bite fresh and flavorful. Then, the oatmeal is garnished with a salted, toasted almonds and another pinch of coarse sea salt, just for good measure. BAM. The final result is warm and earthy with the perfect touch of sweet-and-salty flare.
I had this again this morning and it was simply divine. I even added almond butter for extra pizazz. The salt. The grapes. The thyme. Be still, my heart. 💘
- [reads] this article about online harassment of women truly gets me
- [people] the comedian @ariscott on Twitter really makes me laugh
What you'll need:
- 2 tbsp raw slivered almonds
- pinch of salt
- 3/4 cup milk of choice
- 1/4 cup quick cook steel-cut oats
- 1 or 2 sprigs of fresh thyme (about 1 tsp worth)
- 10 (or so) red seedless grapes, halved or quartered
- 1/2 tsp vanilla extract
- pinch of salt
- coarse salt, for topping
How to make it:
- In a small skillet on medium-low heat, spray with nonstick cooking spray.
- Add almonds. Toss or stir frequently. Sprinkle with a little salt.
- After a couple minutes (or once the almonds have turned golden brown), remove from heat and set aside.
- In a saucepan, bring milk 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.)
- Holding the sprigs of thyme at their top, slide your fingers down it, to the bottom, to strip off the leaves. Stir into the oatmeal, along with the grapes.
- Once more of the liquid has absorbed, add vanilla extract and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl and add a splash of your milk of choice, toasted almonds, another pinch of coarse salt, and any other additional toppings (I added almond butter).