Apple Cinnamon Oatmeal with Toasted Seeds
A comforting bowl of creamy stovetop oatmeal infused with warm apple and cinnamon flavors, topped with crunchy toasted sunflower and pumpkin seeds for extra texture and nutrition. Perfect for a wholesome American breakfast that’s easy to prepare.
Ingredients
Check ingredients as you go.
- Oatmeal
- Toppings
- Finishing
Let’s make it
Oatmeal
In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil over medium-high heat.
Oatmeal
Stir in the oats, diced apple, ground cinnamon, and brown sugar. Reduce heat to medium-low and cook, stirring occasionally, until the oats are tender and the mixture is creamy, about 8-10 minutes.
Toppings
While the oatmeal cooks, place sunflower seeds and pumpkin seeds in a small dry skillet over medium heat. Toast, stirring frequently, until seeds are golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
Finishing
Once the oatmeal is cooked, remove the saucepan from heat and stir in the milk for added creaminess. Adjust sweetness with more brown sugar or maple syrup if desired.
Serving
Serve the oatmeal hot in bowls topped with the toasted seeds. Drizzle additional maple syrup on top if you like a sweeter finish.
Tips & notes
Use a sweeter apple variety like Fuji or Honeycrisp for best flavor. Toast seeds gently to avoid burning which can make them bitter. Stir oatmeal frequently to prevent sticking and to achieve creamy texture.
Saving it for later
Store leftover oatmeal in an airtight container in the refrigerator for up to 3 days. Keep toasted seeds separate in a dry container to maintain crispness.
Reheating
Reheat oatmeal gently on the stove over low heat, adding a splash of milk or water to loosen it as needed. Stir frequently until warmed through. Avoid microwave reheating without stirring to prevent uneven heating.
