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.
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.
So, go forth and deviate from recipes. Lauren’s even written a whole post about it! But first try this one…
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:
- 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.
- 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.
- 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.
- While everything cooks, go ahead and chiffonade the remaining basil leaves into ribbons.
- 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!
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