By purchasing oatmeal, freeze dried fruit and nuts in bulk, you can make your own version of instant oatmeal, and save money at the same time. Use adorable multi purpose Mason jars to portion out your meal. Carry breakfast and skip buying expensive oatmeal at Starbucks. A number of blogs featured instant oatmeal, some mixed and set overnight. Carry to work, school, traveling, commuting. Are these pretty or what?
Preparing the Jars
I like pint-sized jars for this, as they allow a little more room for adding nuts, raisins, and milk later. Use wide mouth Pint glass canning jars (they come clear or pale blue, easy to find in the supermarket near the produce section for canning) to ensure that you will have room for your liquid & stirring. They can also be warmed in the microwave. Add 1/2 cup dry rolled/old fashioned oats or quick oats and a pinch of cinnamon or cardamom/and sweetener into the bottom of the glass jar. (note: this method will NOT work with steel-cut oats). Add your favorite flavor combos in layers, such as 2 tablespoons dried cranberries, cherries, blueberries or raisins, and 1 tablespoon slivered almonds or other nut. Do not add fresh fruit or wet ingredients like honey. Seal tightly with the screw top lids, and store in the pantry at room temperature until ready to use. Then all you have to do is grab one and go on your way out the door.
Cinnamon or other favorite spices
Raisins or other dried fruit like blueberries, cranberries or cherries
Powdered vanilla extract
Freeze organic dried fruit: mangoes, bananas, grapes, blueberries, peaches, apples, raspberries, strawberries, pineapple, cherries, black currants, pears
Pumpkin seeds/Sunflower seeds
Nuts or seeds
brown sugar, date sugar, maple sugar, stevia
When ready to SERVE:
Remove the lid. Pour 1 cup BOILING HOT water, or milk (unsweetened almond, coconut, rice milk, or cashew milk are favs) into each jar. (note: These jars can handle the heat because they are made for canning & high heat). Let stand at room temperature for 10-20 minutes to thicken. Grab a spoon, and enjoy.
Recipe and text copyright Beth Hensperger 2016
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.