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. —Y
Ingredients
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1 cup
steel cut oats
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1 teaspoon
sea salt
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1 cup
walnuts
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1/2 cup
unsweetened coconut flakes or chips
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1/3 cup
pumpkin seeds
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6 to 8
dried figs, sliced
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Birch syrup
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Pumpkin seed oil
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Buttermilk, well-shaken
Directions
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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.
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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.
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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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