Once upon a time I ate little packets of Oatmeal for breakfast. (Actually, once upon a time I ate Cinnamon Toast Crunch for breakfast, but let’s stay on topic).
I believed I was eating something super heart-healthy and organic, but it was also loaded with sugar and packaged in wasteful individual servings. So about a year ago I switched to plain old oats, bought in bulk and microwaved for 90 seconds with some skim milk. It was pretty plain, but enough to keep me sated til lunchtime.
But then I learned a little trick from a Martha Stewart magazine that I have made my own and now share with you, minus any ideas of Martha Stewart measuring or perfection!
Easy Instant Oatmeal
Take a bulk-load of oats and toast them on a baking pan for about 20 minutes in a 350 degree oven.
Cool and then mix in a bowl with any combination of the following items by the fistful:
Store in airtight container for a week. Probably longer is fine though. When you are ready to eat, mix about a fistful with skim milk and microwave for 90 seconds. If you are anti-micro you can break out the kettle. I can’t give up the microwave no matter how much radiation I am probably absorbing.