Savory Corn, Blueberry, and Basil Oatmeal [Guest Post]

Hi there! I’m Kelsey (@amindfulvegan on Instagram), if we haven’t met yet, and I’m thrilled to be sharing another recipe with you. This recipe is a take on Lauren’s Sweet Corn, Basil, and Blueberry Oatmeal, but where the original was sweet, this take on it is totally savory.

Savory Corn, Blueberry, and Basil Oatmeal #vegan

This recipe came to be when my roommate (Hi Kristin) brought me a gallon of blueberries from her grandmother’s house. I remembered seeing Lauren’s recipe and knew I wanted to try it, since there’s so much fresh basil around right now. I guess I hadn’t actually read it though, because I was definitely expecting a savory porridge. When I did read the recipe and found out it was more of a sweet flavor profile, I played around with the ingredients and made the savory oatmeal you see below.

You should know that this is something I never used to do: go rogue while following a recipe. I remember the first time I made muffins with my best friend (Hi Shannon). We were using a boxed mix that just called for adding water, but instead she added orange juice, seltzer water, and vanilla. We didn’t know each other very well yet so I let her, all the while thinking, “She’s going to mess these muffins up and I am NOT going to be happy about it.” Of course, the muffins were delicious. And I guess this recipe is proof that, three years later, her inability to leave a recipe alone has finally rubbed off on me.

Savory Blueberry, Corn, and Basil Oatmeal #vegan

So, go forth and deviate from recipes. Lauren’s even written a whole post about itBut first try this one…

Savory Corn, Blueberry, and Basil Oatmeal [Guest Post by Kelsey]

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 2-3 cups spinach
  • 1/4 - 1/2 cup basil, plus an extra 5 leaves or so for garnish*
  • 1 cup of water
  • 2/3 cup of sweet corn (white or yellow works!)
  • 1/2 cup rolled oats
  • a generous pinch of salt
  • handful of blueberries

How to make it:

  1. If your corn is frozen (mine was), microwave it for a minute to get it defrosted. If your corn is fresh, no need to microwave.
  2. Blend spinach, basil (don’t forget to save five leaves for garnish!), 1/3 cup of the corn, and water in a blender until smooth.
  3. Transfer this liquid into a pot and bring to a boil. Add your oats, along with a generous pinch of salt (about twice what you would use in a sweet recipe), and reduce to a simmer.
  4. While everything cooks, go ahead and chiffonade the remaining basil leaves into ribbons.
  5. When you’re happy with the consistency of your oats, transfer them to a bowl and top with the rest of your corn, a handful of blueberries, and your basil leaves.

Just an FYI:

*If you don’t like a robust basil flavor, stick to ¼ cup of basil. I love basil so I went for the ½ cup. I don’t think it’s overpowering, but if you’re sensitive to the taste of fresh herbs, scale it back.

>> Check out Kelsey’s Instagram account below!

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.

3 Responses to Savory Corn, Blueberry, and Basil Oatmeal [Guest Post]

  1. I drink green smoothies every day, but for some reason I’m still a bit grossed out by the sight of green oatmeal. Of course, I thought the same thing the first time I saw a green smoothie, so I should probably just give it a try. Thanks for giving me the push to try something new Kelsey!

  2. Great recipe!! I’m such a sucker for sweet bowls, I really have to branch out and try a savory one!

  3. This looks delicious !
    I’ve just written a new blog, A million ways with oats. You will never be bored of oatmeal again ! Savoury, baked, cauliflower, protein you name it you can have it.

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