Joke’s on me! It’s dead now.
Shortly after making the Grape Rosemary Oatmeal (which was delicious!), my rosemary plant went from green and robust to brown and brittle. I don’t even know…
Thankfully, my basil and thyme both made temporary turn-arounds (the fact that as I am writing this post, they are dead again, is another story). I was able to use my basil in some Happy Herbivore Pad Thai for lunch, and some thyme to make this recipe. (Side note: I also bought a new cilantro plant to replace the previous one. After one week, it’s…functioning. It’s yellow instead of brown, so that’s a victory.)
Some of you may be sick of my herb recipes, but I’m telling you: fruit + herbs = magic. You can continue to resist me, but you are MISSING OUT. Please try it soon. What’s the worst that can happen?
P.S. This recipe is made from blackberries and a thyme plant that both came from the Union Square Green Market (the best farmers’ market in the city!). There are just THREE days left to win the #FarmFreshOatmeal giveaway! [Update: Giveaway is over.]
What you'll need:
- 3/4 cup milk of choice, or water
- 1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
- 1/4 tsp vanilla extract
- pinch of salt
- handful of fresh blackberries (I halved mine)
- 1 or 2 sprigs of fresh thyme
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/4 c water) 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.)
- Once more of the liquid has absorbed, add vanilla extract and salt. Stir.
- When you're pleased with the consistency of the oatmeal, fold in blackberries gently.
- Holding a sprig of thyme at its top, slide your fingers down it, to the bottom, to strip off the leaves. Stir one more time carefully.
- To serve, transfer to a bowl and add a splash of your milk of choice and any other additional toppings. Top with another fresh sprig of thyme to look ~fancy~.
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