Stovetop Banana Maple Oatmeal with Toasted Seeds
A warm and creamy stovetop oatmeal made with rolled oats, mashed ripe bananas, and sweet maple syrup, topped with a crunchy mix of toasted pumpkin and sunflower seeds. This easy American breakfast recipe is hearty, naturally sweetened, and perfect for a comforting morning start.
Ingredients
Check ingredients as you go.
- Seed Topping
Let’s make it
In a medium saucepan, bring the water and salt to a gentle boil over medium heat.
Add the rolled oats to the boiling water, reduce heat to low, and simmer uncovered, stirring occasionally, until the oats begin to thicken, about 5 minutes.
Stir in the mashed banana, maple syrup, and ground cinnamon if using, continuing to cook on low heat for another 2 to 3 minutes until creamy and heated through.
Seed Topping
While the oatmeal cooks, heat a small dry skillet over medium heat. Toast the pumpkin and sunflower seeds, stirring frequently, until golden brown and fragrant, about 3 to 5 minutes. Remove from heat and set aside.
Seed Topping
Spoon the cooked oatmeal into bowls and sprinkle the toasted seeds generously over the top. Serve warm.
Tips & notes
Use ripe bananas for natural sweetness and creaminess. Toast seeds just before serving to maintain crunch. Stir oatmeal occasionally to prevent sticking. Substitute water with milk or plant-based milk for richer texture.
Saving it for later
Store leftover oatmeal covered in the refrigerator for up to 3 days. Store toasted seeds separately at room temperature in an airtight container to keep them crisp.
Reheating
Reheat oatmeal gently over low heat on the stovetop or microwave covered with a splash of water or milk, stirring occasionally until warm. Add additional maple syrup if needed.
