Stovetop Apple Cinnamon Oatmeal with Toasted Seeds
A warm and comforting American breakfast oatmeal cooked on the stovetop, featuring tender cinnamon-spiced apples and crunchy toasted seeds for extra texture and nutrition.
Ingredients
Check ingredients as you go.
- Oatmeal Base
- Fruit and Spice
- Oatmeal Base
- Seed Topping
- Serving
Let’s make it
Oatmeal Base
In a medium saucepan, combine the oats, water, milk, and salt. Bring to a gentle boil over medium heat, then reduce heat to low and simmer, stirring frequently, until oats start to thicken, about 5 minutes.
Fruit and Spice
Add the diced apple, brown sugar, and ground cinnamon to the oatmeal. Continue cooking and stirring frequently for another 5 to 7 minutes, until the apples are tender and oats are creamy.
Seed Topping
Meanwhile, heat a small skillet over medium heat. Add the butter and let it melt, then add the mixed seeds. Toast them, stirring often, until golden brown and fragrant, about 3 to 4 minutes. Remove from heat and set aside.
Serving
Serve the oatmeal hot topped with the toasted seeds. Drizzle maple syrup over the oatmeal if desired for extra sweetness.
Tips & notes
Use firm apples like Fuji or Honeycrisp for better texture. Stir frequently towards the end to prevent sticking and ensure a creamy texture. Toast seeds gently to avoid burning and enhancing their nutty flavor.
Saving it for later
Store leftover oatmeal in an airtight container in the refrigerator for up to 3 days. Keep toasted seeds separate to preserve their crunchness and add fresh before serving.
Reheating
Reheat oatmeal gently in a saucepan over low heat, adding a splash of milk or water to restore creaminess. Stir occasionally until warmed through. Add toasted seeds after reheating to keep them crunchy.
