Thursday, April 18, 2013

Homemade Instant Oatmeal

My kids love to eat instant oatmeal for breakfast, but I hate all the junk in it.  In the October Martha Stewart there was this recipe for homemade instant oatmeal.  We are loving it.  They suggested mix-ins like dried apricots, coconut, flax seed, almonds, dried cranberries, etc . . . I made it without any mix-ins and we've been eating it with fresh fruits; bananas, apples, pears.  It's easy and so much yummier than the store bought version.

Yield Makes 3-4 cups

  • 4 cups old-fashioned rolled oats
  • 1/4 cup light-brown sugar (I doubled the sugar to 1/2 cup, it wasn't sweet at all)
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet; bake until lightly toasted but not browned, about 15 minutes. Let cool. Pulse in a food processor until coarsely chopped. Mix in 1 cup of a combination of add-ins (see our suggestions below), and stir in sugar, salt, and cinnamon, or more to taste, before storing in an airtight container for up to 2 weeks.
  2. To Serve, stir in boiling water until desired consistency is reached. Let stand 2 to 3 minutes. (We add a little milk or cream in it at this point, but you don't have to)

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