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
Continue After Advertisement
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
Directions
-
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.
See what other Food52ers are saying.