Oatmeal With Pomegranate And Sunflower Seeds
Quick oatmeal with pomegranate, sunflower seeds, and cinnamon. Creamy, crunchy, and full of flavor—ready in 5 minutes.
Ingredients
- ½ cup milk
- ½ cup water
- ¼ cup oatmeal
- 2 tablespoons pomegranate seeds
- 1 tablespoon sunflower seeds
- ⅛ teaspoon ground cinnamon ground
Ingredients you need per step are listed below the step in Italic
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
1. Can I make this oatmeal dairy-free? Yes, use almond, soy, or oat milk instead of regular milk.
2. Variations
- 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
Calories: 201kcal | Carbohydrates: 21g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 57mg | Fiber: 3g | Sugar: 11g | Vitamin A: 206IU | Vitamin C: 3mg | Iron: 1mg
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