Bali Inspired Oatmeal Bowl Recipe

Bali, the land of scrumptious food. If you haven’t gone yet, skip the “touristy stuff” and just EAT! My husband and I didn’t get to experience the whole “zen” part of what Bali was supposed to be, however we sure did enjoy every single bite we had here.

Read my “Bali travel guide” to get you started then check out 17 Places You Need To Eat At In Bali to get some food inspiration because the food never ends.

When you travel the world, you usually for the most part stick with the local food because the food we know isn’t the best elsewhere. This is 100% accurate except for Bali. The Balinese food was amazing as well, but going to Bali is literally like stepping into Charlie and The Chocolate Factory but instead of chocolate it’s everything food related. From tacos, to bao’s, fried chicken burgers, poke bowls and literally the BEST breakfast cafes! They have you covered, they even have a fitness cafe where they have dedicate foods to people who want to eat healthy and get their protein intake in.

Breakfast is one of my favourite meals, whether I’m at home or going out for a lovely brunch. Bali had some amazing breakfast foods, with one of them being those beautiful oatmeal or smoothie bowls you see all over IG. I fell in love with both, but mainly loved the oatmeal bowls because it had more carbs and it tasted like cookie dough with fruit on top.

These bowls are the best overnight oats I have ever tasted. It was filling, the oats were blended and had a cookie dough flavour with a more runny texture, but still reminded me of cookie dough. It was sweet but not overly sweet and the toppings were heavenly. We had crunchy textures from the granola, coconut chips and dark chocolate and a beautiful coloured layer of fruits like mango and kiwi.

I have been trying to replicate these bowls for awhile now. I have went on to the website of the cafe with the good bowls (Ithaka) and found that they had their ingredients online, so now I had to just figure out how to get that darn texture!

I tried over and over again and with my husband’s help we finally got it right and it tasted like the exact bowl. I wanted to share the recipe with you because I know some people can find breakfast boring and not always sure on what to eat. As much as I love my eggs and avocado in the morning, these bowls are great to have with your morning coffee. They are even perfect for a mid-day snack. They’re extremely filling and can easily be shared, they are also packed with a lot of ingredients, so I would use this as a “treat, snack or breakfast”.

This is the the bowl I made which includes the macros for each ingredient. Feel free to change it up based on your own preferences.

Ingredients:
  • Oats – 37G
  • Coconut cream – 65ML
  • Almond milk – 0.5 cups
  • Banana – 100G
  • Kiwi – 0.5
  • Mango – 16G
  • Dark chocolate – 11G
  • Granola – 10G
  • Sweetened shredded coconut – 4G
Directions:
  1. Cook desired oats on stovetop with coconut cream and a splash of milk. The cream adds up in fat hence why I mixed some milk that I didn’t track.
  2. Once thickened place in fridge overnight.
  3. Place brick of oats into a blender with the almond milk and a banana. Blend until you get this amazing consistency. I like it in-between thick and runny.
  4. Pour oats into a bowl and top it with whatever you want!
  5. Enjoy!
Macros:

One bowl of this recipe (roughly).

Calories: 508
Fat: 24g
Carbs: 67g
Protein: 11g
Sugar: 22g

The goal was to learn how to make the consistency of the bowls the places in Bali had. Now that I have that down, it’s easier to try and make other amazing bowls. Top it with other stuff such as PB, honey, strawberries, pumpkin seeds etc. There are SO many ways to change up the flavour.

I wouldn’t say this is an unhealthy bowl, but there are ways to lower the fat and sugar content. Coconut cream is what I saw online, however you don’t taste the coconut cream the next day, so you could easily use milk or almond milk instead, and that would make the fat content much lower. As for the sugar it’s coming mostly from fruit, but you can also be mindful of what you top the bowl with. Blending the banana I believe is important to making the oats thick and giving it the consistency we are looking for. These are not every day bowls to have, but it’s great to indulge every once in awhile.

Keep in mind, it’s super filling and you don’t need a lot of oats! Bon Appetit!

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