Melt butter in a saucepan over medium heat. Add honey, lemon juice, a dash of ground cinnamon, and mixed berries; bring to a boil. Reduce heat; simmer 5 minutes. Spoon 1/3 cup compote over prepared oatmeal; top with basil. Refrigerate remaining compote; reheat as needed.
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Did not like this recipe at all, couldn't even finish it. Now I will admit I don't like plain oatmeal without some kind of added sweetner so that may have something to do with it, but I found the oatmeal too bland, the berry mixture too tart, not sweet, and didn't like the combination.
I like that this recipe makes enough compote for a generous number of bowls of oatmeal. It's also super easy and super fast to make - a huge plus. It keeps well in the refrigerator - it was two weeks by the time I used up the last of it, and it was still good. (Although I'd recommend using it up in one week.) I also used Trader Joe's mixed berries. The strawberries were whole and oversized compared to the other berries, and I'm not a huge fan of all those seeds in the raspberries and blackberries, but it was still a nice change of pace. (Blueberry compote is my favorite.) I'd make it again.
This is my new favorite breakfast. The compote has kept well for three days in the refrigerator. I used a bag of Trader Joe's brand frozen, mixed berries and weighted 12 ounces to use, but next time I will just use the whole 16 ounces. My 10 month old daughter also loved this. I might also try it with maple syrup instead of honey to see if it makes a suitable vegan version for friends.