Blueberry and Basil Steel-Cut Oatmeal with Roasted Pecans [Guest Post]

Hello, TheOatmealArtist readers! It’s Monica from My Pink Recipe Book again, back to share another oatmeal recipe, this time for a Blueberry and Basil Steel Cut Oatmeal with Roasted Pecans. Being a full-time med student, my food-focus is typically quick and easy, while always being healthy and full of nutrient-dense ingredients. Thus, oats are a very common staple in my diet.

My love for combining fruits and herbs all started with a Strawberry and Basil smoothie I made at the beginning of this summer. Realizing what a fantastic pairing they were, I vowed to create more recipes pairing fruits and herbs. One evening, as I was pondering what to have for my breakfast the next morning, I glanced over, and similarly to Lauren, spotted my basil plant by my window. (aside: my too has since withered away) Immediately, I knew I wanted to make a steel cut oatmeal in the morning that would pair well with this delicious, slightly sweet and licorice-tasting herb.

Since I had tried strawberries already and knew they were a winner, I thought to venture out to more berries and include blueberries instead. Since I like to keep my breakfasts high in protein, I tossed in a generous amount of chopped pecans. Topping this oatmeal dish off with a drizzle of honey made it feel almost like a dessert, but knowing how healthy it really was made it that much more enjoyable to eat.

To get the recipe, head on over to my blog and read more about the Blueberry and Basil Steel Cut Oatmeal with Roasted Pecans.