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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
DIY Instant Oatmeal

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.


Toasted almonds + Dried apricots + Flaxseeds

Reviews (2)

  • Ellewis6 20 Apr, 2013

    That's a cup of add-ins.

  • 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.

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