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.
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.
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.
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.