Nordic Oats with Pumpkin Seed Oil & Booster Topping
Author Notes: Inspired by my Danish heritage, this breakfast bowl combines steel cut oats, pumpkin seed oil, birch syrup, and a crunchy topping of walnuts, seeds, and coconut. Served with buttermilk, this a true scandi breakfast. —Allison Day
Serves 4
- 1 cup steel cut oats
- 1 teaspoon sea salt
- 1 cup walnuts
- 1/2 cup unsweetened coconut flakes or chips
- 1/3 cup pumpkin seeds
- 6 to 8 dried figs, sliced
- Birch syrup
- Pumpkin seed oil
- Buttermilk, well-shaken
- Make the oats: In a large pot, bring oats, salt, and 4 cups water to a boil, reduce to medium, and cook, uncovered, for 25 minutes, stirring once or twice. Lower temperature nearing end of cooking time to avoid splatters, if necessary.
- Make the Booster Topping: In a large skillet, add walnuts, coconut, and pumpkin seeds. Toast over medium for 1 to 2 minutes, until fragrant and beginning to brown (watch carefully to avoid burning coconut). Transfer to a bowl and cool before storing in an airtight container or jar in the pantry or refrigerator for up to 2 months.
- To serve: Divide cooked oats evenly between 4 bowls. Top with Booster Topping, dried figs, and a drizzle of birch syrup and pumpkin seed oil. Serve with buttermilk.
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