Best Of-Homemade Instant Oatmeal

It’s been so unseasonably warm here in Upstate NY that I’m only now starting to crave oatmeal for breakfast. I’ve had time the last few weeks to make a large batch of non instant type on Monday mornings for Princess and I (Buddy and Yankee Bill do not full appreciate the joys of warm oatmeal on a cool morning-I’m hoping to convert Buddy. At 44, if Yankee Bill hasn’t been converted I’m not holding out much hope). I just put the extra in the fridge and nuke it for the rest of the week.

However I thought a few of you might appreciate this one from my files:

Reposted from March 21st: Homemade Instant Oatmeal

Did you know you can make your own instant oatmeal packets? This can be much cheaper, especially if you buy your oats at a bulk food store. I used to use this recipe all the time when I worked full time. In the morning I could just grab a pkt, throw the water in and eat.

Homemade Instant Oatmeal
(Makes 8 Packets)
3 Cups Quick Cooking Oatmeal
Salt

Put 1 cup oatmeal in the blender or food processor and blend to a powder
(you may want to do this 1/2 C at a time).

In each of 8 zipper style baggies 1/4 cup un-powdered oats, 2 tablespoons powdered oats, and 1/8 teaspoons salt.

To use: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for
2 minutes. For thicker oatmeal, use less water – for thinner oatmeal, use more
water.

You can adapt this recipe to many different flavors. For brown sugar oatmeal add 1TBS packed brown sugar to each. You can also add raisins, splenda, chopped dried apples, or even make a fruit and cream version by adding 1TBS powdered creamer and 2TBS dried fruit.

Enjoy!

I’ve heard that you can “cold cook” oatmeal by simply placing it raw in the fridge overnight with an appropriate amount of water. Sounds like a bloggable experiment to me. . . .