Make Ahead

Nordic Oats with Pumpkin Seed Oil & Booster Topping

by:
December 26, 2014
5 Stars
Nordic Oats with Pumpkin Seed Oil & Booster Topping
  • Serves 4
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
  • 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
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
Tags:

See what other Food52ers are saying.

Popular on Food52

2 Reviews

B
B January 5, 2021
I happened to have both pumpkin seed oil and birch syrup in my kitchen. I did modify it slightly, but it is my new daily breakfast and I love it!
1/4 c. steel cut oats, 1/2 c. water, 1/4 c. milk, pinch salt. Cook until creamy.
top with 2 diced dried apricots, 2 walnut halves, 10 (or so) pepitas, 1/2 tbsp both pumpkin seed oil and birch syrup.
 
B
B January 5, 2021
I had both pumpkin seed oil and birch syrup. I slightly changed it, but I LOVE it. My go-to for breakfast:
1/4 c steel cut oats, cooked with 1/2 c. water and 1/4 c. milk, and pinch of salt. Cook until creamy.
I topped it with 2 chopped apricots, 2 walnut halves and about 10 pepitas. Drizzle with 1/2 tbsp of both the pumpkin seed oil and birch syrup.