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.
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