No Fuss Risotto Style Sunbutter Oatmeal

Get yourself comfortable for breakfast with this creamy no fuss risotto style sunbutter oatmeal!

Comfort food at its best! For a delish new taste experience, choose coconut syrup or if you are more of a traditionalist go for the familiar, real maple syrup. Lakanto and stevia are great options for diabetics. This recipe is perfect for breakfast, a snack, pre-post workout meal, or even dessert


No Fuss Risotto Style Sunbutter Oatmeal

Prep Time
Total Time


  • 2½ cups old fashioned organic rolled oats or buckwheat flakes
  • 3 cups cold water
  • 2 cups+ non-dairy milk such as coconut
  • ¼–½ tsp sea salt
  • ¼ cup Sunbutter
  • 1 tablespoon coconut or maple syrup


  • Coconut or maple syrup
  • ¼ cup raw sunflower seeds
  • Chopped Almonds
  • Cinnamon


  1. Combine oats, water, and sea salt in an 8 cup saucepan.
  2. Cover and bring to a boil over medium-high heat then reduce heat to low and simmer 5 mins.
  3. Stir oats, add ½ cup non-dairy milk and reduce heat to low.
  4. Leave uncovered and cook over low heat for another 10–20 minutes checking every 5 minutes or so and adding additional milk as needed. This process takes time yet results in such a rich, creamy texture. Of course, you can enjoy it as soon as it’s ready yet this slow cook method is my favorite way to enjoy oatmeal.  
  5. Just before you are ready to serve your oatmeal, stir in the Sunbutter and syrup of choice along with an additional splash of milk.
  6. Serve in bowls you’ve warmed by the stove and top as desired. Then sit down and enjoy this body and spirit nourishing breakfast bowl.

Teri’s Tips

Cook your oatmeal long and slow for the best results. Think risotto-like with only occasional stirring required making Italy’s “slow food” movement doable even with today’s fast pace.


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