Breakfast Bowls Recipe

Cook the oats

In a small saucepan, combine 1 cup rolled oats, 1.5 cups water, 0.5 cups milk, and 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until oats are creamy and the liquid is absorbed, about 6–8 minutes for old-fashioned oats.

Once cooked, remove from heat and stir in 0.5 tsp ground cinnamon and 0.5 tsp vanilla extract. Taste and adjust sweetness later with honey or maple syrup.

Prepare fruit

While oats cook, slice 1 banana into rounds, core and dice half an apple into small cubes, and if using large strawberries, quarter them. If using frozen berries, heat briefly in microwave (20–30 seconds) or thaw under running warm water and drain.

Measure 1 cup mixed berries and 0.25 cups chopped nuts. Toast nuts briefly in a dry skillet over medium heat for 2–3 minutes, shaking the pan until fragrant and lightly browned. Set aside to cool.

Measure 1 tbsp chia seeds to sprinkle on top later.

Prepare yogurt and nut butter

In a small bowl, whisk 1 cup Greek yogurt with 2 tbsp peanut butter (or almond butter) and 1 tbsp honey or maple syrup until smooth and slightly loose. If mixture is too thick, stir in 1–2 tsp water or milk to reach a drizzleable consistency.

Reserve an extra 1 tbsp honey or maple syrup for drizzling the assembled bowl.

Assemble the breakfast bowls

Divide the warm oatmeal between 2 bowls (about 0.5 cup cooked oats per serving if making 2 servings; adjust if making more). Top each bowl with half of the yogurt-nut butter mixture, arranged dollop-style or drizzled.

Arrange the sliced banana, diced apple, and mixed berries on top of each bowl. Sprinkle the toasted chopped nuts and 1 tbsp chia seeds evenly across bowls.

Drizzle remaining honey or maple syrup (about 1 tbsp per bowl) over the fruit and yogurt, then garnish with toasted coconut flakes and fresh mint leaves if using.

Serve immediately while oats are warm so textures contrast (warm oats, cool yogurt and fresh fruit).