Homemade Instant Oatmeal. A nutritious and delicious just-add-water breakfast for busy mornings. Using just a few wholesome ingredients and your favourite toppings, this is sure to become your favourite easy and healthy breakfast.
Hi again, Olivia here! One thing you should know about me: I’m a breakfast person. My day is always consistently better when I eat a good breakfast, because a woman cannot survive on coffee alone (go figure!)
However, there of course are days when getting out the door is a priority. It can hard to start the day eating well. Enter my go-to breakfast: this delicious homemade instant oatmeal.
Homemade Instant Oatmeal. Better than store-bought!
In university I used to eat instant oatmeal before classes — very convenient, but the packaged stuff is over-processed, with a funny texture and always tastes like fake maple, which in my opinion, is truly the worst.
This recipe is a much healthier, and much tastier take on that just-add-water breakfast. Oats are proven to be a heart-healthy food, which help control our blood sugar and keep us feeling full for longer.
I like adding flaxseed meal and chia seeds to amp up the nutrition with extra fibre, protein and fats.
The key to getting this right is making sure you pulse the oats in a food processor to the proper consistency. You want them to be half of the original size, and the mixture should be dusty. This helps cook the oats quickly using boiling water from a kettle.
Delicious breakfast, ready in minutes.
I usually make my coffee in a french press in the morning, so all I have to do is boil the kettle once and everything is ready in under five minutes.
Making a big batch of this homemade instant oatmeal to have on hand really takes the difficulty out of breakfast – and you can top it with something new everyday!
Give it a try and start your day off on the right foot. Enjoy!
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- 4 cups oats (quick oats or large flake: see notes)
- 1/3 cup brown sugar
- 1/4 cup ground flaxseed
- 1/4 cup chia seeds
- 1/2 cup dried cranberries
- 2 tbsp cinnamon
- 2 tsp nutmeg
- 1/2 tsp salt
- Start by adding half of the oats to a food processor. Pulse the oats a couple of times until they are about half the size you started with, and the mixture is a little dusty.
- Transfer the first half of the oats to a mixing bowl and repeat the process with the remainder. Working in two batches allows for more consistent grinding and texture.
- Simply add all the other ingredients to the oats and stir well to combine. Transfer the mixture to an 1 litre airtight mason jar or container.
To prepare the instant oatmeal:
- To prepare the instant oatmeal, start with about 1/3 cup of the oatmeal mix in a bowl.
- Boil your kettle, and add enough boiling water to just cover the oats (about 1/2 cup.) Stir and let it sit for one minute.
- Add extra water as needed to reach your desired consistency. It’s always best to start with less water and add more to thicken as needed.
- I like to finish by adding a splash of milk, and topping with fresh fruit, nut butter and a drizzle of maple syrup — the toppings are up to you!
Quick oats are best for this recipe, but large flake oats also work just fine. If using large flake, you may need to pulse the mixture more in order to achieve the correct dusty consistency,
Amount Per Serving Calories 178Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 102mgCarbohydrates 32gFiber 6gSugar 10gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.