Remember less than a week ago when I said that my rosemary plant was the only one still thriving?
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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