Oatmeal Topped with Sunflower Seeds and Bananas

Start your day with a warm and wholesome bowl that's both satisfying and nutritious. This simple oatmeal recipe topped with crunchy sunflower seeds and sweet bananas is perfect for a quick, energy-boosting breakfast.

Cooking Pointers

Use rolled oats for a creamier texture, or steel-cut oats for a chewier bite.
Toast the sunflower seeds lightly to bring out their nutty flavor.
Slice the banana just before serving to keep it fresh and prevent browning.

Ingredients 0/6

1 ¾ cups water ¼ teaspoon Himalayan pink salt 1 cup rolled oats 3 large ripe bananas, mashed 3 tablespoons sunflower seed butter 2 tablespoons agave nectar

Why This Dish Is Amazing

A wholesome way to start your day. It combines creamy oats with crunchy sunflower seeds and sweet bananas, offering a balance of textures and flavors. It’s both nourishing and satisfying, making it perfect for a quick breakfast or a healthy snack.

Directions

Bring the water and a pinch of salt to a boil in a saucepan. Once it’s bubbling, stir in the oats and let them simmer gently until they’re nice and creamy, which usually takes about 5 minutes. Take the pot off the heat, then mix in the bananas, sunflower seed butter, and a drizzle of agave nectar. Give everything a good stir to combine, and you’re ready to enjoy!

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Advice

Try adding a drizzle of honey or a sprinkle of cinnamon on top for extra sweetness and warmth. This dish pairs well with a glass of fresh orange juice or a cup of herbal tea. You can also add a dollop of yogurt for added creaminess.

Food Storage Guide

Store any leftover cooked oats in an airtight container in the refrigerator for up to three days. Keep banana slices separate and add them fresh each time to maintain flavor and texture. Sunflower seeds can be stored at room temperature in a sealed jar to stay crunchy.