Homemade Instant Oatmeal Recipe

Homemade instant oatmeal served in a bowl.

5 from 2 votes

Homemade Instant Oatmeal Recipe

Making breakfast healthy and easy with Homemade Instant Oatmeal. You’ll love how quickly it comes together and how much better it tastes than pre-packaged versions.

Prep Time3

Cook Time2

Total Time5

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: serving

Calories: 188kcal

Author: Andrea

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

*I used Bob's Red Mill non-fat powdered milk, but King Arthur Flour also makes good dried milk.

**I'd suggest starting with 1 tsp of sugar (you can also use other sweeteners if desired) and increasing gradually to suit your taste.

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.

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.

Nutrition