Homemade oatmeal

Too few ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

Easy 👌
15
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
180 g rolled oats
400 ml water
400 ml milk
2 tbsp sugar
100 g crème fraîche
30 g pumpkin seeds
30 g sunflower seeds
pomegranate
20 g dried cranberries
salt
water
Metric
Imperial

Utensils

  • saucepan
  • cooking spoon
  • oven
  • baking sheet
  • cutting board
  • knife

Nutrition per serving

Cal
386
Protein
10 g
Fat
19 g
Carb
33 g
  • Step 1/3

    • 180 g rolled oats
    • 400 ml water
    • 400 ml milk
    • 2 tbsp sugar
    • 100 g crème fraîche
    • salt
    • saucepan
    • cooking spoon

    Add oats, water, milk, sugar, and a pinch of salt to a small saucepan over medium heat. Reduce heat and let simmer for approx. 5 min., stirring regularly, until oatmeal has reached the desired consistency. Add crème fraîche and mix. If oatmeal is too thick, add more milk.

  • Step 2/3

    • 30 g pumpkin seeds
    • 30 g sunflower seeds
    • water
    • oven
    • baking sheet

    Preheat the oven to 160°C/320°F. Drizzle pumpkin seeds and sunflower seeds with some water and salt, stirring to combine. Let bake on a baking sheet for approx. 10 min.

  • Step 3/3

    • pomegranate
    • 20 g dried cranberries
    • cutting board
    • knife

    Halve and deseed pomegranate. Garnish oatmeal with roasted seeds, pomegranate, and cranberries.