Skip the store-bought packets and instead make this Homemade Instant Oatmeal. All you need is 5 minutes and a few ingredients to make a wholesome and healthy breakfast!
This Homemade Instant Oatmeal recipe is an easy, budget-friendly breakfast that makes busy mornings much simpler. Made with pantry staples, it can be customized to suit any taste. Preparing these individual portions ahead of time means you can enjoy a warm, hearty breakfast in just minutes by adding hot water or milk. It’s a wholesome alternative to store-bought packets, giving you complete control over the ingredients and sweetness level while still offering the convenience of instant oatmeal.
For more oatmeal recipes you have to check out my Instant Pot Oatmeal, Baked Oatmeal, and Oatmeal Cookie Granola.
Table of Contents
Why We Love Homemade Oatmeal
- It’s a healthier alternative to store-bought instant oatmeal.
- Kid-friendly and easy to adapt for picky eaters.
- Quick to prepare because it only takes 5 minutes!
Recipe Ingredients
Oats – Quick-cooking oats form the base of this recipe and provide a soft texture and quick preparation time.
Flaxseed – Ground flaxseed adds nutrients like omega-3s and fiber.
Powdered Milk – Enhances the creaminess of the oatmeal while keeping it shelf-stable.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Fruits – Add chopped dried fruits like raisins, bananas, cranberries, apricots, freeze-dried strawberries, blueberries, raspberries, or blackberries for natural sweetness and texture.
Nuts and Seeds – Use chopped almonds, pecans, walnuts, sunflower seeds, or chia seeds to add crunch, fiber, and healthy fats.
Spices – Mix in cinnamon, nutmeg, cardamom, or pumpkin pie spice for warm, flavorful additions.
How to Make Homemade Instant Oatmeal
Step 1: Combine all ingredients (quick-cooking oats, oat bran, ground flax seed, powdered milk, brown sugar, and salt) in a small prep bowl. Add any desired spices or mix-ins.
Step 2: Transfer the mixture to a microwave-safe bowl and add 2/3 cup of water.
Step 3: Microwave on HIGH for 1 minute 30 seconds to 2 minutes. Stir well and let cool. Add more water if needed for the desired consistency.
Expert Tips
Pre-Mix in Jars – Prepare single-serving portions in jars, zip top bags, or containers. Add water directly to the jar and microwave for an easy, portable breakfast.
Microwave in Intervals – Cook the oatmeal in 30-second intervals, stirring in between, for a smoother consistency and to prevent clumps.
FAQs
You can try shredded coconut, matcha powder, granola clusters, peanut butter powder, or even crushed graham crackers for added flavor and texture.
Yes, you can use rolled oats or steel-cut oats, but they will require longer cooking times. For quicker preparation, stick to quick oats as specified in the recipe.
Storage Information
STORE Homemade Instant Oatmeal in an airtight container at room temperature for up to 2 weeks.
For longer storage, FREEZE pre-portioned mixes in freezer bags for up to 3 months. REHEAT in the microwave, adding water as needed.
More Delicious Breakfast to Try
Homemade Instant Oatmeal Recipe
Ingredients
- 1/3 cup quick cooking oats
- 2 tsp oat bran
- 1 tsp ground flaxseed
- 1 tbsp dry powdered milk*
- 1-3 teaspoon brown sugar**
- pinch salt
Mix-Ins
- 2/3-3/4 cup water
Instructions
- Combine all ingredients (quick-cooking oats, oat bran, ground flax seed, powdered milk, brown sugar, and salt) in a small prep bowl. Add any desired spices or mix-ins.
- Transfer the mixture to a microwave-safe bowl and add 2/3 cup of water.
- Microwave on HIGH for 1 minute 30 seconds to 2 minutes. Stir well and let cool. Add more water if needed for the desired consistency.
NOTES
- Mix-ins like chopped dried fruit, chopped nuts, chocolate, spices, etc., work well as flavorful additions.
- I prepare individual portions and store them in sandwich-size Ziploc bags. This makes it easy to create multiple flavors, stay prepped for the week, and enjoy on the go.
I liked this a lot, easy to customize depending on what you have.
This recipe is great. I LOVE oatmeal, and usually keep Quaker low sugar on hand. But having it daily can get a little pricey. I like the idea that I can control what goes in my breakfast bowl. The cherry dark chocolate sounds great. One question….what chocolate do you use? Pinned. Thanks.
Thanks Mary! I generally chop up a Ghirardelli semi-sweet baking bar or even a bittersweet one… the leftovers I toss into a batch of cookies 🙂
Thanks so much. I will go grocery shopping tomorrow!!!
this looks really good! Great tips girl!