Ask For It: Bartolo’s Breakfast Bowl


Not every person is an eggs-for-breakfast kind of person, including Dishing editor Allison Arthur. So when she loves an egg-free breakfast, she’s quick to request the recipe. Take Chef Alex Bartolo’s version of overnight oats, for example:

Editor’s Request: “I often make overnight oats for an easy, on-the-go breakfast, but mine are nowhere nearly as good as the dish Chef Alex serves at Bartolo’s. I am so excited to try these at home!” — Allison Arthur

bartolos breakfast

Bartolo’s Breakfast Bowl


  • 4 cups rolled oats
  • 2 tablespoons raw pepitas
  • 2 tablespoons slivered almonds, toasted
  • 2 tablespoons pecans, toasted
  • 2 tablespoons raw sunflower seeds
  • 2 tablespoons golden raisins
  • 2 tablespoons raisins


  1. Soak overnight in just enough coconut milk to cover mixture.
  2. Mix with chopped dates and dairy-free vanilla yogurt.
  3. Garnish with banana chips, shaved green apples, Vermont maple syrup and micro herbs.


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