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Butter-Toasted Oat Breakfast Bowls

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  • 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.

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