Monday, March 9, 2015
Homemade Instant Oatmeal
6 cups old-fashioned rolled oats
1/2 cup brown sugar
1 teaspoon salt
Dried or dehydrated fruit (optional)
1. Preheat oven to 325°. Spread oats on a baking sheet and toast for 20 minutes.
2. In the bowl of a food processor, combine 4 cups of the toasted oats (I did only 3 cups here), the brown sugar (and cinnamon, if using) and salt. Pulse until the mixture resembles a rough powder.
3. Combine with remaining oats and stir by hand. Pour mixture into an air-tight jar or container, stir in dried fruit (if using), and top with the lid.
4. To make oatmeal, pour 1/2 cup dry mixture into a cereal bowl, add 1/2 - 1 cup boiling water, and stir.
Oatmeal mix keeps in a covered container at room temperature for 4 weeks, in the refrigerator for 3 months, or in the freezer for 6 months.