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

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Kate Mathis

Recipe Summary

Servings:
6
Yield:
Makes 3-4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (2)

62 Ratings
  • 5 star values: 17
  • 4 star values: 16
  • 3 star values: 17
  • 2 star values: 11
  • 1 star values: 1
Rating: 5 stars
04/20/2013
That's a cup of add-ins.
Rating: 5 stars
10/26/2012
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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