Banana and Maple Oatmeal with Toasted Seeds
A warm and comforting stovetop oatmeal infused with ripe bananas and pure maple syrup, topped with a crunchy mix of toasted seeds for added texture and nutrition. Quick and easy breakfast that’s hearty and naturally sweet.
Ingredients
Check ingredients as you go.
- Oatmeal Base
- Flavoring
- Oatmeal Base
- Seed Topping
- Oatmeal Base
Let’s make it
Oatmeal Base
In a medium saucepan, bring the water and salt to a boil over medium-high heat.
Oatmeal Base
Stir in the rolled oats, reduce heat to medium-low, and cook uncovered, stirring occasionally, for about 5 minutes until the oats are tender and have absorbed most of the water.
Seed Topping
Meanwhile, lightly toast the pumpkin seeds, sunflower seeds, and chia seeds (if using) in a dry skillet over medium heat until golden and fragrant, about 3 minutes. Set aside.
Flavoring
Remove the oatmeal from heat, stir in the mashed banana and maple syrup. If desired, add milk for a creamier texture and stir to combine.
Serving
Spoon the oatmeal into bowls and sprinkle the toasted seeds evenly over the top. Serve immediately.
Tips & notes
To mash the banana evenly, use a fork until smooth but still slightly chunky for texture. Toast seeds carefully, stirring constantly to prevent burning. For extra flavor, sprinkle a pinch of cinnamon or nutmeg when adding banana and maple syrup.
Saving it for later
Store leftover oatmeal in an airtight container in the refrigerator up to 3 days. Keep toasted seeds separate and add fresh when serving to maintain crunchiness.
Reheating
Reheat leftover oatmeal gently in a saucepan over low heat, stirring often. Add a splash of milk or water as needed to loosen the texture. Do not overheat to avoid burning.
