Butter-Toasted Oat Breakfast Bowls.
This is how you make breakfast WORTH IT.
I know I know.
I have SERIOUS breakfast issues right now. Like it’s bad. Like it’s so bad that I even made the biggest cop-out recipe to share with you next week because it’s currently one of my favorite breakfasts. That’s when you know it’s bad.
But. These bowls. These freaking oat bowls!
Here’s the deal. I don’t love oatmeal. In fact, I don’t even like oatmeal. I really want nothing to do with oatmeal unless it’s in my cookies.
There is one single exception, and if you’ve read my blog for like five minutes you’re probably aware of said exception because I write about it at least once a month: instant quaker oatmeal packets. YEAH.
My drugs of choice are strawberries + cream and peaches + cream. Maybe a little apples + cinnamon if I’m feeling fancy free.
They just taste like my life at ten years old. All delicious and nostalgia-like.
So I won’t lie. I’ve had a few of those packets since mid-December, because right after you have a baby everyone is all up in your face like OMG EAT YOUR OATS and I figured that those counted.
I mean, they might, all artificial sugars aside.
But then, on a few of those days I would get nervous. And decide that I had to make REAL oats, like the ones you actually cook on a stovetop and not in the microwave like it’s 1987.
I can handle those if they have 1. piles of brown sugar on top and/or 2. crazy ass toppings like wonderful fruits and nuts and things I love.
Let’s get to it!
First, these little oats are toasting in a skillet with BUTTER. The butter sort of browns, so… yeah. Brown butter toasted oats, if you will.
Then I still use the oats like normal. To make, um, oatmeal. Duh. But I use coconut milk. Growing up, my mom always made our oatmeal with milk instead of water and I just cannot do it with water. Ever. It’s so much better with milk.
That’s pretty much my mom’s motto for everything when it comes to baking too: it’s better with milk. Brownies call for water? Add milk. It makes everything sooo much better.
I just happen to use coconut milk because I’m obsessed. Other milks don’t even EXIST.
After the oatmeal has thickened, I drizzle a bunch more coconut milk over top. Sometimes I even drizzle it as I go. Take a bite, pour a drizzle. Take a bite, pour another drizzle.
I always need tons of texture on top, which tends to come in the form of sliced almonds or pistachios. Pistachios won out this time. And hemp seeds – a nice little sprinkling.
Instead of boring bananas, blood oranges it is!
My consumption of blood oranges is becoming quite obnoxious.
I also grabbed a container of red currants at whole foods (where my husband almost had a whole heart attack because a newborn + sunday afternoon + rain + homes in walking distance = nightmares) and threw them on this bowl because they are just SO pretty. And cute. And adorable. Like they are just ready to be popped. They remind me of those popping ball things that you put on your trashed up froyo that simultaneously freak me out and satisfy me.
This bowl is also deliciously boring with roasted apples and almond butter (or cashew butter!) and bananas and pomegranate and dark chocolate shavings which I totally wanted to add here but FORGOT.
It was a sad day.
Don’t worry. I made up for it.
Butter-Toasted Oat Breakfast Bowls
1 cup old-fashioned rolled oats
2 tablespoons unsalted butter
1 cup canned coconut milk, plus extra for drizzling
1 cup water
1/8 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1 blood orange, segmented
1/3 cup red currants
2 tablespoons hemp seeds
2 tablespoons chopped pistachios
a few spoonfuls greek yogurt
Add the butter to a skillet over medium heat. Once sizzling, add the oats and stir to coat. Cook until the oats are toasted, stirring occasionally, 5 to 6 minutes.
Heat the water and coconut milk in a saucepan over medium-high heat. Once it boils, add the oats and reduce to a simmer. Cover and cook until liquid is absorbed, about 10 to 15 minutes. Once the oats are creamy in consistency, stir in the vanilla extract and cinnamon.
Divide the oats evenly between bowls. Top with the oranges, red currants, hemp seeds, pistachios and yogurt. Drizzle on some extra coconut milk. Top with dark chocolate if desired.
Really about that caps lock life today.