Creamy Oats with Crunchy Maple Topping

This combo works great for a leisurely breakfast or weekend brunch. But don’t stop there, you can turn it into dessert by sweetening the oats and even adding raisins if you like.

The topping – crunchy with nuts and pumpkins seeds is sticky and sweet baked with the maple syrup with a hint of salt; it’s really good. Like me, you might find yourself eating the topping and forgetting that it has to go with the oats.

For this recipe, please use rolled oats also called old-fashioned or whole oats because they absorb liquid well, stand up to the length of cooking time, and yield the creaminess needed to contrast with the crunchy topping. While you can use water to cook the oats, whole milk will make it richer.

This recipe will serve 2 people

Creamy Oats with Crunchy Maple Nut Topping (Photo by Cynthia Nelson)


For topping:

  • ½ cup blanched peanuts
  • ¼ cup pumpkin seeds
  • 5 tablespoons maple syrup
  • 3 tablespoons melted butter (unsalted)
  • ¼ teaspoon ground cinnamon
  • A pinch of salt


For oats:

  • 2 ½ cups whole milk
  • ¼ stick of whole cinnamon
  • 2/3 cups rolled oats
  • Sugar to taste (optional)



For topping:

  1. Preheat oven to 325 degrees F.
  1. Lined a baking sheet with parchment paper.
  1. Mix together the nuts and seeds.
  1. Whisk together the syrup, butter, cinnamon and salt and pour over the nuts and seeds mixing everything together.
  1. Pour the mixture onto the lined pan and spread  in an even layer; scrape the bowl to get all of the

syrupy liquid.

  1. Bake for 20 minutes. Remove from oven and set  aside.

For oats:

  1. While the topping is in the oven, add the milk or water along with the piece of cinnamon stick to                 a pot and place over medium heat. Bring to a

boil and oats, whisking as you go along to

ensure that there are no lumps. Let the pot come

to a boil and then reduce heat to very low and

cook uncovered for 15 minutes.

  1. Add sugar to taste if using and stir to dissolve.
  1. Add oats to bowls and top generously with the crunchy topping.


  • Substitute the blanched peanuts with walnuts, raw cashew or raw almonds coarsely chopped. Instead of pumpkin seeds, you can use sunflower seeds.
  • If making for a dessert add the raisins after stirring in the oats. This recipe will easily serve 4 as a dessert.
  • Sweeten with sugar and add a little more milk to loosen the porridge; it will thicken as it cools.
  • Divide the mixture into small dessert glasses or bowls and cover with plastic wrap – put the plastic wrap directly onto the oats to prevent a skin from forming. Cool to room temperature and refrigerate.
  • When ready to serve, remove from the refrigerator and top with maple-nut topping.

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