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Fall Breakfast Bowl Recipe with Oats & Root Veggies

Fall breakfast bowl with root vegetables and winter greens

Fuel for school or work, this fall breakfast bowl pairs savory porridge with root veggies, and winter greens. Topped with Made In Nature Nuts Over Fruit and a sunny egg for the perfect seasonal start to your day. 




  • 2 tsp. Butter
  • 2 Tbsp. Minced Yellow Onion
  • ½ C. Quick-cooking steel cut oats
  • 1 C. Water
  • ½ C. Milk
  • Salt and Pepper, to taste




  1. Melt the butter in a skillet over medium heat. Add the minced onion and sauté until translucent. Meanwhile, boil the water in a small saucepan.
  2. Add the oatmeal to the boiling water and reduce the heat. Stir and cook for 2-3 minutes, until thickened.
  3. Spoon the cooked oats into a serving bowl and add toppings as desired.


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