Banana and Maple Oatmeal with Toasted Seeds
A warm, hearty American-style breakfast combining creamy oats cooked on the stovetop with mashed banana, sweet maple syrup, and a crunchy toasted seed topping for texture and nutrition.
Ingredients
Check ingredients as you go.
- Oatmeal Base
- Flavor and Sweetener
- Toasted Seeds Topping
- Flavor and Sweetener
- 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
Add the rolled oats to the boiling water, reduce heat to medium-low, and cook for 5 to 7 minutes, stirring occasionally, until the oats are tender and most of the water is absorbed.
Toasted Seeds Topping
While oats cook, toast the pumpkin seeds and sunflower seeds in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned, about 3 to 5 minutes. Toast the chia seeds lightly for 1 to 2 minutes if using. Remove from heat and set aside.
Flavor and Sweetener
Once oats are cooked, remove the saucepan from the heat. Stir in the mashed banana, maple syrup, and butter if using. Add cinnamon if desired and mix well.
Serving
Spoon the oatmeal into serving bowls. Sprinkle the toasted seeds evenly over each bowl as garnish.
Tips & notes
Use ripe bananas for natural sweetness and creaminess. Toast seeds just before serving to maintain crunch. Stir oatmeal occasionally while cooking to prevent sticking or burning. Adjust maple syrup to taste. Optional cinnamon adds warm spice notes.
Saving it for later
Store leftover oatmeal in an airtight container in the refrigerator for up to 3 days. Keep toasted seeds separate and add fresh before serving to maintain crunch.
Reheating
Reheat leftovers to 165°F (74°C) on the stovetop or in the microwave, stirring occasionally. Add a splash of water or milk to loosen texture if needed. Add toasted seeds fresh after reheating.
