For additional crunch, Michael Romano sometimes adds chopped toasted hazelnuts to this oatmeal. More Brunch Dishes
Preheat the oven to 400°. Spread the pumpkin seeds in a pie plate and toast for 4 minutes, or until lightly browned.
In a saucepan, bring the cider and cranberries to a boil. Cover and simmer over moderate heat until the cranberries burst, about 2 minutes. Stir in the oats, apple and cinnamon and simmer over moderate heat, stirring occasionally, until the oats are cooked, about 7 minutes. Stir in the pumpkin seeds and turn off the heat. Let the oatmeal stand for 10 minutes, or until thick. Serve with the yogurt and maple syrup.