Oatmeal with pomegranate, sunflower seeds, and cinnamon is the kind of breakfast that keeps you going all day. Creamy oats, crunchy seeds, sweet pomegranate, and a hint of warm spice-it's simple but full of flavor.
Ready in just five minutes, this recipe always works and is endlessly adaptable. This oatmeal is the perfect start to a busy morning.
A Quick Look at the Recipe
Recipe name: Oatmeal with Pomegranate, Sunflower Seeds and Cinnamon
🕒 Ready in: 5 minutes
⏲️ Prep time: 2 minutes
🍳 Cook time: 3 minutes
👪 Servings: 1 person
🥄 Calories: ± 166 kcal per serving
🥘 Main ingredients: Oatmeal, milk, water, pomegranate seeds, sunflower seeds, cinnamon
👩🏻🍳 How does it taste: Creamy, fresh, crunchy, and warm with spice
⭐ Difficulty level: Cooking Basics - very quick, minimal steps, perfect for everyday breakfast.
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Creamy Oatmeal Bowl With Fresh Pomegranate
When I started eating oatmeal for breakfast, it quickly became a regular part of my mornings. Especially on cold days, there's nothing like a warm bowl of oats. What I add depends on what's in my kitchen. Sometimes it's an apple, a mango, or a handful of currants.
Today it was fresh pomegranate seeds-the little jewels that burst with juice. I mixed in sunflower seeds for crunch and a sprinkle of cinnamon, just because I love it. That's how I begin the day full of energy. What about you-what did you have this morning?
What Do You Need?
The exact amounts are listed in the recipe card below.
- Oatmeal: the base, creamy when cooked.
- Milk & water: for cooking the oats.
- Pomegranate seeds: fresh, juicy, a sweet-tart topping.
- Sunflower seeds: add crunch.
- Cinnamon: warm spice to finish.
How to Make It?
The full step-by-step method is in the recipe card below.
Heat milk and water in a small pan. Stir in oats and cook until thickened.
Top with sunflower seeds.
Spread pomegranate seeds on top.
Sprinkle with cinnamon and serve.
Top Tip
- Use quick oats for speed.
- For extra protein, cook with milk only.
- Add honey or maple syrup for sweetness.
- Toast the sunflower seeds for deeper flavor.
- Double the recipe for meal prep and reheat later.
- Certified gluten-free oats make it safe for gluten-free diets.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- ½ cup milk
- ½ cup water
- ¼ cup oatmeal
- 2 tablespoons pomegranate seeds
- 1 tablespoon sunflower seeds
- ⅛ teaspoon ground cinnamon, ground
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Put milk and water in a saucepan and bring to a boil.½ cup milk, ½ cup water
- Stir in oatmeal and cook for 1 minute, stirring.¼ cup oatmeal
- Remove from heat and mix in pomegranate and sunflower seeds.2 tablespoons pomegranate seeds, 1 tablespoon sunflower seeds
- Sprinkle with cinnamon and serve warm.⅛ teaspoon ground cinnamon
Notes
- Replace sunflower seeds with pumpkin seeds or chopped nuts.
- Use honey or maple syrup for sweetness.
- Add a spoonful of yogurt for creaminess.
- Fridge: Store cooked oatmeal in a container for up to 2 days. Reheat with milk or water.
- Freezer: Not recommended, as the texture changes.
Nutrition
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