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Oatmeal with Apples and Pumpkin Seeds


Oatmeal with Apples and Pumpkin Seeds

We love fall flavors, and this warm morning bowlful contains two of them!Because you do most of the work the evening before, this is a great breakfast for a school morning.
Prep Time 20 minutes
Total Time 40 minutes
Servings 2 people

kitchen gear

  • Cutting board
  • Sharp knife (Adult needed)
  • Measuring cups
  • Measuring spoons
  • Small pot with lid
  • Pot holders
  • Large spoon


  • 1/2 cup steel-cut oats
  • Pinch salt
  • 2 1/2 cup water
  • 1 apple (any kind you like) cored and diced or shredded
  • 2 tbsp green pumpkin seeds (pepitas) raw or roasted


  • The night before: Put the oats, salt, and water in the pot and put it on the stove. Turn the heat to high and bring the mixture to a boil (you’ll know it’s boiling when you see bubbles breaking all over the surface). Turn off the heat and let it sit until it cools to room temperature, about 20 minutes.
  • Cover the pot with the lid and refrigerate at least overnight and up to 2 nights.
  • In the morning: Remove the lid. Put the pot on the stove, turn the heat to high, and bring to a boil.
  • As soon as it boils, lower the heat to low and cook, stirring frequently, until the water is gone and the oatmeal is tender, about 5 minutes. Add the apple and pumpkin seeds and stir until warmed throughout, about 1 minute.


Add to each bowl any or all of the following:
  • 1/4 cup milk
  • 1 tablespoon lightly toasted chopped walnuts, pecans, or almonds
  • 1 tablespoon raisins or dried cherries
  • 1 teaspoon maple syrup, honey, agave syrup, or brown sugar
  • A pinch of ground cinnamon
No steel-cut oats? No problem! Use regular oatmeal and follow the directions on the package.
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