September 25, 2012 by hoosieroutwest
I eat a lot of oatmeal for breakfast. I used to be a die-hard Quaker Instant Oatmeal fan, in particular, the apple cinnamon variety. I’m not always hungry when it’s breakfast time and instant oatmeal is great because I could take it to work and make it in the microwave there.
Problem is, instant oatmeal can get expensive. You also have no idea what is really in the oatmeal you’re getting. This oatmeal is just as good, especially when you add pecans and dehydrated fruit (which magically re-hydrate as the oatmeal cooks).
I mean how can you go wrong with toasted oats, brown sugar, cinnamon and salt? It’s really that simple, and making it for breakfast in the morning is simple too. Just throw a half cup of oatmeal in a bowl and add 1-1½ cups of boiling water, let it sit for a couple of minutes and you’re set. I like mine really thick, almost thick enough to cut with a knife. So I only add about ½ cup of boiling water.
Enjoy some for breakfast today!
Homemade Instant Oatmeal
adapted from The Homemade Pantry by Alana Chernila
Make about 12-15 servings
6 cups (1 lbs, 3 oz) old fashioned rolled oats
½ cup (4 oz) packed light brown sugar, or more to taste
1 tablespoon ground cinnamon
1 teaspoon salt
Dried or dehydrated fruit
Preheat oven to 325°. Spread oats on a baking sheet and bake for 20 minutes. Cool slightly.
In a food processor, combine 4 cups of toasted oats, brown sugar, cinnamon and salt. Pulse until the mixture is a rough powder.
Pour into a large wide-mouthed container. Pour in the remaining 2 cups toasted oats and the fruit. Stir thoroughly and top with a lid.
To make the oatmeal, combine ½ cup of the mixture with 1-1½ cups boiling water. Cover with a plate and let sit for 5 minutes before stirring and serving.
You can store oatmeal in a covered container for 4 weeks, in the fridge for 3 months or freeze for 6 months.