New This Month

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.

  • Servings: 6
  • Yield: Makes 3-4 cups

Photography: Kate Mathis

Source: Martha Stewart Living, October 2012


  • 4 cups old-fashioned rolled oats
  • 1/4 cup light-brown sugar
  • 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.

Cook's Notes

Try these other variations: Toasted almonds, dried apricots, flaxseeds; coconut flakes, diced mango, pepitas; walnuts, dried cranberries, sunflower seeds

Reviews Add a comment

  • MS11511477
    20 APR, 2013
    That's a cup of add-ins.
  • MS11511477
    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.