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.
Did you make this recipe?
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Really about that caps lock life today.
110 Comments on “Butter-Toasted Oat Breakfast Bowls.”
OH MAH GAHSH! I eat oatmeal everyday, sometimes multiple times and I have never thought to BUTTER TOAST the oats before!
You are seriously changing everything I know about breakfast and sometimes dinner. LUHVE.
I love breakfast, its my favourite part of the day! This looks so yummy, and the perfect way to start the morning x
This is so gorgeous!!!! Seriously, I am in love with these photographs Jessica! Particularly the first one. The colors and contrast are stunning. I want a big bowl of this–and extra red currants, because I’m equally as obsessed with them!!!
Thanks so much for this. I need to take the leap to good and healthy oats (as opposed to a fried egg on toast) – you totally had me with the butter! :)
OMG those currants! Gorgeous!! Oatmeal is all about the toppings. This bowl is so pretty, I don’t know if I could eat it.
I really can’t with oatmeal, even with the little sugary packets. I might put oats in a smoothie from time to time but even that is rare. However, your bowl looks so good and professional that it makes me want to try it. However, my expectations and how it will actually turn out maybe be completely different than what I would hope for!
~ Building The Confidence
Brown butter toasted oats sounds amazing! When I was nursing I ate so much.oatmeal.all.the.time. I mean I craved it. Like at a deep level. And it’s really good for supply. Sorry way TMI for a food blog but it’s true :) This is such a gorgeous breakfast – still amazed at how gorgeous your food is with a 6 week old!! Incredible!
I also hate oatmeal. My parents made me eat plain oatmeal everyday for breakfast as a child because ‘it was good for me’ and I swore, as soon as I moved out I would never eat oatmeal again. This recipe on the other hand looks like a version of oatmeal that I would enjoy!
the one morning I am thankful I have not had my breakfast! I am dying over the butter toasted. The only way oats can be consumed now!
Dang girl! Only you can make a bowl of oatmeal look so gorgeous. This is certainly worth getting up for! XO
I can’t believe you find the time to cook while having a newborn! Thats crazy! But I love oatmeal, I’m eating a delicious bowl right this instant. I love to add fresh fruit, pecans, brown sugar and what germ. Ugh love love love it! I love blood oranges, have to try that in my next bowl!
Toasting oats in butter is just plain GENIUS! (it seems to be a caps lock kinda day today :) )
These are beautiful and butter-toasted oats sound absolutely heavenly. Total must-make!
I don’t think I’ve ever seen such a pretty bowl of oatmeal. It’s totally the blood oranges contrasted with the pistachios. Puts my cereal-for-breakfast routine to shaaaame
BUTTER TOASTED OATS!!!!
This bowl makes me happy – seriously, i need this stuff since there’s only 10863873 inches of snow outside :(
CURRANTS. Those are freaking beautiful. I want some. This bowl is beautiful!
This looks all trashed up and delicious…love it.
Hmmmm…I might actually be able to stomach oatmeal made this way. For some reason it never occurs to me to use coconut milk in things but it sounds soooooo good. And HEALTHY. :-D
I’ve never had currants – will definitely have to try them.
And those “popping ball things” that you put on Froyo really do freak me out. haha
um yum!!! These are beautiful and love all the delicious and healthier ingredients!! Must try!
Wow that is such a beautiful spread! YUM
Yes please, give me some already it’s tea time x
This looks like a delightful changeup for our morning routine! Can’t wait to try it out!
Funny, I always toast my steel cut oats in butter, but never my rolled oats!! Change is needed…like, now!
I love me some OATS! And coconut…hello – sold! Gonna make it this week!
I always feel like I have to jazz up oatmeal a bit so I can definitely get on board with this brown butter stuff@
This is AMAZING. Anything with coconut milk, and I am sold!
Funny, I always try to avoid eating breakfast foods (I usually eat dinner leftovers for breakfast), but this is something I would definitely do – it looks d e v i n e. Thank you!
Oh man…after yet ANOTHER microwaving plain oats incident this weekend, it’s time for me to not be lazy and make them on the stove in a large batch. WHY didn’t I think to make them with coconut milk, which I put in/on EVERYTHING else?! Gah. Plus pomegranate seeds. And more coconut milk. Duh. CANNOT WAIT TO MAKE THIS. And change my recently-turned-oats-life forever! Thank you!
That looks so delicious! I’ll have to try it one day :)
Brittany x | Bringing Up Brittany
Just tried the toasting technique with steel cut oats- it gave such a wonderful nutty flavor to the oatmeal. I’m hooked!!
butter toasted oats, yes please! These bowls looks gorgeous!
There will be blood…oranges…
Butter (in my case vegan butter) really takes oats to the next level! I’m so with you.
This is my kind of oatmeal! Love the idea of punching things up with zingy currants and citrus. I am definitely a sucker for red fruit of all kinds with oatmeal, though — raspberry jam and yogurt on oatmeal is my favorite. So good!
Ok, so I LOVE oatmeal but after reading this, I’m pretty sure I’ll never love it again if I make this bowl…so, basically I am going to make this tomorrow. :)
Butter in my oats??? HALLELUJAH.
We love all the ingredients, pistachios are delicious!!!
I usually toast mine in coconut oil but…..this browned butter thing has to happen. Bullet proof oatmeal?
I’m not an oatmeal person either (or breakfast, for that matter), but butter toasted oats? I’M THERE. Looks amazing.
I am completely obsessed with this! The colors are crazy beautiful!
I love oatmeal…I love how you put EVERYTHING on the oatmeal! And yes, now I must try toasting oats in butter…sounds incredible!
I swear, this breakfast bowl is worth waking up for. And I loved that you used blood oranges!
*puts all ingredients on shopping list* :-D
It looks amazzzingggggg! So delicious! Need to try this recipe.
Oh my!! I don’t think I’ve seen fresh currants or blood oranges lately. I’m in Pittsburgh too!! Please tell me where did you find yours Jessica? I must make these gorgeous bowls stat!!! :)
Sounds amazing, gorgeous pics!! I”m also obsessed with blood oranges, I have at least 2-3 a day right now!! Need to try currants, haven’t seen them in the store!
This i what I want for breakfast everyday this week! I looks amazing!
this was breakfast today…except I used blueberries, pumpkin seeds and justin’s vanilla almond butter. also, chocolate chips. SO good!