Butter-Toasted Oat Breakfast Bowls
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Butter-Toasted Oat Breakfast Bowls
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 cup rolled oats old-fashioned
- 2 tablespoons butter unsalted
- 1 cup coconut milk plus extra for drizzling, canned
- 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 seed
- 2 tablespoons pistachio chopped
- Greek yogurt a few spoonfuls
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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