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DIY Instant Oatmeal

  • Author: Martha Stewart
  • Total Time: 40 minutes
  • Yield: 8 1x


Making your own homemade instant oatmeal means you can create custom flavors to give you a great start to the morning. This recipe is modified from


Units Scale

4 cups old-fashioned rolled oats

1 1/4 teaspoons coarse salt

1/2 cup brown sugar, lightly packed

3/4 teaspoon cinnamon

1 cup of combined mix-ins like dried fruit, nuts, seeds, etc.


Preheat oven to 350° F. Spread oats on a rimmed baking sheet. Bake until lightly toasted but not browned, about 15 minutes. Let cool.

Pulse oats in a food processor until coarsely chopped. Place in a bowl with remaining ingredients and mix until combined. Store in an airtight container.

  • Prep Time: 15 minutes
  • Inactive Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Cereal, Breakfast
  • Cuisine: American


  • Calories: 274.66
  • Sugar: 23 g.
  • Sodium: 350.83 mg.
  • Fat: 4.68 g.
  • Saturated Fat: 0.77 g.
  • Carbohydrates: 54.24 g.
  • Fiber: 6.27 g.
  • Protein: 6.61 g.
  • Cholesterol: 0

Keywords: instant oatmeal