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


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