This is how to make breakfast actually worth it.
I have a major breakfast problem right now. It’s bad enough that I even planned the laziest recipe for next week because it’s become one of my go-to mornings. That’s when you know it’s real.
But these bowls — these oat bowls — are worth the fuss.
I don’t love traditional oatmeal. Honestly, I usually avoid it unless it’s poured into cookies. The one exception is instant Quaker oatmeal packets. They’re nostalgic and comforting: strawberries and cream or peaches and cream are my sentimental favorites, with apples and cinnamon when I’m feeling a little fancy.
I’ve been surviving on a few of those packets since mid-December — especially after having a baby, when everyone insists you “eat your oats.” Sure, they’re not perfect with all the added sugar, but they count.
Sometimes I still feel the need to make proper stovetop oats. I’ll tolerate them if they have either a generous pile of brown sugar on top or outrageous toppings: fresh fruits, nuts, and anything that adds texture and flavor.
Here’s the method: first, toast the oats in a skillet with butter. The butter browns slightly and the oats pick up a warm, toasty flavor — think brown butter oats. Then cook them like regular oatmeal, but use canned coconut milk with a splash of water. Growing up, my mom always used milk instead of water for oatmeal, and I can’t imagine it any other way. Milk makes everything better — even brownies call for milk in my book. Coconut milk is my personal obsession; it gives the oats a silky richness that other milks don’t quite match.
When the oats are thick and creamy, I drizzle extra coconut milk on top — sometimes a little between bites. Texture is everything for me, so I finish the bowls with chopped nuts like pistachios or sliced almonds and a sprinkle of hemp seeds. Instead of the usual bananas, I went with blood orange segments this time, which add brightness and color.
I also found red currants and tossed them on the bowl — they’re pretty, poppable, and add a tart note that balances the creamy oats. This bowl is forgiving: it’s equally delicious with roasted apples and almond or cashew butter, bananas, pomegranate seeds, or a few dark chocolate shavings if you’re feeling indulgent.
Butter-Toasted Oat Breakfast Bowls
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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
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Add the butter to a skillet over medium heat. Once it’s sizzling, add the oats and stir to coat. Toast the oats, stirring occasionally, for 5 to 6 minutes until fragrant and golden.
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Meanwhile, heat the water and coconut milk in a saucepan over medium-high heat. When it comes to a boil, add the toasted oats and reduce to a simmer. Cover and cook until the liquid is absorbed and the oats are creamy, about 10 to 15 minutes. Stir in the vanilla and cinnamon.
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Divide the oats between bowls. Top with blood orange segments, red currants, hemp seeds, chopped pistachios and Greek yogurt. Drizzle with extra coconut milk and, if you like, a few dark chocolate shavings.
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