We eat a LOT of oatmeal around here…mainly because we like it and it’s a good, whole-grain source for fuel in the morning. And it’s fast. Our preferred way of eating it is in Baked Oatmeal, but we ain’t hatin’. We’ll also eat it creamy style with delicious add-ins. However, my husband eats in his truck on the way to work, so sending him creamy oatmeal is a disaster waiting to happen – for him, it’s Baked Oatmeal or otherwise he might get a reputation at work as Mr. Oatmeal Pants Man. That ain’t cool.
But most of the time, if I’m going to make creamy oatmeal, it’s for my kids. It’s something I can whip up really fast for them when they won’t eat what I’m having – or when Mama isn’t in a mood to share her pancakes (don’t be lying to yourself…you know you have those moods too – like a woman guarding her chocolate).
There are approximately 1.5 million different options for instant oatmeal in the store. It boggles the mind: cranberry orange, snap-crackle-pop, apple cinnamon, apple spice, cinnamon swirl, polly-wally-doodle, snickerdoodle, not-sure-whats-in-this-one-so-we-call-it-kitchen-sink. But if you want to feed oatmeal to your kids on a regular basis, and you want to go the gluten-free or organic route, you’re gonna be dropping some good sized cash for that type of instant oatmeal.
Well, Stacy and her money are not soon parted. I like to make things at home when I can – instead of spending a fortune at the grocery store. Making your own instant oatmeal is a breeze. You can make large amounts of it and store it in mason jars (because storing things in mason jars is a hobby of mine).
You can save quite a bit of money by making your own instant oatmeal and just adding the toppings or stir-ins that you like at the end. The options for toppings are almost endless! But I’ll just tell you, once you put chocolate chips in there one time, you’re a goner. Your 4 year old will never forget that. Busted.
So, here it is…my quick and easy version of instant oatmeal. It’s a big hit here – and Mama gets to keep her pancakes. Booya.
- 4 cups instant oats
- 1/2 cup coconut sugar (I like using this for the kids since it has a lower glycemic index)
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Blend 1 cup oats in food processor until powdery.
- Stir in sugar, cinnamon, salt, and remaining oats.
- Store in airtight container.
- Use ½ cup oats to 1 – 1 ½ cups water (depending on desired thickness).
- Cook this just like you would when preparing oatmeal on the stovetop.
- Add in or topping options: nuts, fruit, dried fruit, chocolate chips, coconut, seeds, Chia, jelly, nut butters, spices, pureed vegetables, cocoa powder, yogurt, etc.