MARTHASTEWART.COM

DIY Instant Oatmeal

By toasting and grinding rolled oats in advance, you can make your own instant oatmeal, cutting your morning cooking time and allowing you to create novel flavors.
Martha Stewart Living, October 2012
  • Yield Makes 3-4 cups
    Serves 6
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Ingredients

  • 4 cups old-fashioned rolled oats
  • 1/4 cup light-brown sugar
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon ground cinnamon

Directions

  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.

Variations

Toasted almonds + Dried apricots + Flaxseeds

Recipe Reviews

  • Ellewis6
    26 Oct, 2012

    I made this with pecans, dried cranberries and sunflower seeds, throwing in a few flaxseeds for good measure. It's a little chewier than some oatmeal and I loved it.