Plain old oatmeal is a bummer, but oatmeal breakfast bowls are where it’s at! Topping oatmeal with fruit, nuts, and your favorite sweeteners can truly take this dish to the next level. For today’s Books and Brunch I am pairing a lovely Oatmeal Breakfast Bowl with the book Count Me In by Varsha Bajaj.
I love to start this dish with a simple bowl of oatmeal so I can add all my favorite toppings at the end. Toppings are the best part of oatmeal, so take joy in customizing each bowl by mixing and matching ingredients. For extra fun, host an oatmeal breakfast bar for you and your family.
How to make amazing oatmeal breakfast bowls!
Ingredients for 4 servings
2 cups old fashioned rolled oats
4 cups vanilla oat milk
1 teaspoon of cinnamon
1 tablespoon of nut butter (peanut, almond, cashew)
Nuts (almonds, pistachios, pecans, almonds, walnuts, cashews)
Sweetener (honey, brown sugar, maple syrup, agave, coconut sugar)
Dried fruit (raisins, cranberries, blueberries, mango, cherries)
Fresh fruit (blueberries, blackberries, strawberries, sliced peaches, mango, apples)
- In a small saucepan, bring 4 cups of milk to a boil. My favorite is Chobani vanilla oat milk.
- Next, add brown sugar and oats, then reduce heat. Stir oats frequently to prevent lumping and sticking to the bottom of the pan.
- Continue to cook and stir for about 10 minutes or until your oats are nice and creamy.
- Turn off heat and add additional sweeteners to get your desired effect.
- Transfer your oats to a bowl, then it’s time to add toppings!
If you want to set up an oatmeal breakfast bar place toppings in separate bowls or an appetizer platter. For the oatmeal bowl pictured, I used fresh peaches, strawberries and blueberries then added slivers of almonds and chopped pecans. There is no wrong combination of toppings in my opinion, so remember to have fun with it!
What do you like to add to your oatmeal breakfast bowls?