Butter-toasted Oat Breakfast Bowls

March 18, 2019
Breakfast, Recipes

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

Method

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.