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Nordic Oats with Pumpkin Seed Oil & Booster Topping

Nordic Oats with Pumpkin Seed Oil & Booster Topping
Yields
4 servings

Both pumpkin seed oil and birch syrup are decidedly unsweet drizzles that pair exceptionally well with my new-favourite, savoury-sweet condiment: Booster Topping. My Booster Topping combines walnuts, pumpkin seeds, and coconut flakes, all toasted until aromatic and a little bit sun-kissed. I’ve used the topping on salads and as the crunch-factor on a bowl of brown rice––delicious.

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ingredients

Oats

1
cup steel-cut oats
1
tsp sea salt

Booster Topping

1
cup walnuts, chopped
½
cup unsweetened coconut chips or flakes
cup pumpkin seeds

For Serving

6
- 8 dried figs, sliced
Birch syrup
Pumpkin seed oil
Buttermilk, well shaken
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directions

Step 1

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.

Step 2

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.

Step 3

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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My rating for Nordic Oats with Pumpkin Seed Oil & Booster Topping
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