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
Ingredients
- 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
Instructions
- 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.
Did you make this recipe?
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Really about that caps lock life today.
110 Comments on “Butter-Toasted Oat Breakfast Bowls.”
Wow! You’ve outdone yourself. I’m a breakfast fanatic myself. I’ve never had currants (other than in wine form), but will definitely have to try them. The color of the blood orange is perfect. Now, I want to eat breakfast again… :)
Blood oranges Are. To. DIE!!! So delish!!!! And oatmeal.. Mmmmm …. There’s also no bake chocolate oatmeal cookies.. *hint, hint*
Oh wow. I love oatmeal and I’ve never even considered cooking them in coconut milk before. That sounds divine.
I’ve been on quite the oatmeal kick lately myself. My version is whole oats (TOTALLY doing the brown butter toasting thing!) made with (boring) water, but while it’s cooking I also add chopped apple and pear, plus some chopped hazelnuts and a sprinkle of cinnamon and nutmeg. Cook it til it’s thickened and then add a generous dash of almond milk. Want to get really decadent? CHOCOLATE almond milk! Hey, it’s healthy, right!?! I also make an extra large amount of it and put it in mason jars for single servings over the next couple of days. It’s even better after it sits. Heat it up, add your milk and dig in! Delish!
This looks utterly amazing! My love of oatmeal started with those sugary packets filled with dried berries and tons of sweetness. I have slowly graduated to more “refined” oatmeal options, but I do love a good instant pack every now and then. This is a great recipe for a more mature take on sweet oats. I can’t wait to try these out!
This might be the most gorgeous thing I have seen all day. Even with my boss making me rate the hotness of different actors…
I’m the same way with oats!! I feel like I should eat them (damn Bob Harper always telling us it’s important) but I just can’t get into it. I’ll like them for about 3 days then I’m over it for about 6 months. But these look yummy!
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This is completely unrelated to this post (although this breakfast looks AWESOME!!!!) but in your tuscan white bean pasta, do you use jarred sun dried tomatoes or actually dry ones? I wasn’t sure if you’d see my comment since it was such an old post. I’m making it tonight!! :)
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Everything is better with butter. I love oatmeal and eat it 4 or 5 times a week. Delightful recipe.
Okay, so I don’t even like oatmeal bowls. But this is making me curious. Btw, cinnamon apple + cinnamon & spice Quaker Oat packets (1 of each) is my everything.
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Yep, this looks fabulous! Unlike you I looooove oatmeal, but no one else in my family does, so maybe I’ll make this all for myself. Yum!
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Hey there! I’m making this as we speak and very much looking forward to the results. Did I miss where the salt comes into play? I’m not too worried about it, but wanted to ask anyhow! Can’t wait to enjoy this breakfast!
ah so sorry! i just throw it in when making the oatmeal in the pot.
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The above picture is just a mere snapshot into the bliss that I discovered IS chocolate oatmeal. Sure, I’d heard around town that adding a little cocoa http://dailycome.com/a-serious-bowl-of-oats-pregnancy-happenings/
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I used this as a base recipe, but after toasting the oats for a bit I added some cocoa powder and let that toast for a bit before adding liquid. I put a dollop of vanilla Greek yogurt and drizzled with milk. It was hearty and nutty and satisfied my chocolate craving!
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After finding this on Pinterest last night and realised I was stocked up on all he ingredients I made this for breakfast this morning! And oh wow, this is possibly the best way to eat oatmeal, the toasted butter is inspired and the blood orange and pistachio is a fab combination! Thank you for the recipe, it will be getting me through the winter months!!
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