I grew up eating instant oatmeal packets for breakfast, and I always loved the taste. But now that I am older and wiser, I recognize how much healthier it is for me to actually make oats at home for myself. By making homemade instant oatmeal, I can control the portions, the toppings and the healthy additions, which is always a win-win.
The benefits of oatmeal are endless, ladies. Some of those perks include lower blood sugar and cholesterol levels, protection against skin irritation and a healthy digestive system.
To make this great on-the-go breakfast or afternoon pick-me-up, follow these three simple steps below:
Measure and Cook
Scoop out 1/2 a cup of instant oatmeal into small mason jars (as many as you’d like to assemble).
Use quick or instant oatmeal because you want it to cook fast with just a bit of warm water.
Top with desired toppings
Do not fill all the way to the brim. You need a little wiggle room to add your water later.
You can make this as nutritious as you’d like with fresh or dried fruit like apples, peaches or cranberries, nuts like walnuts or pecans and seeds like pumpkin or sunflower. You can always add chia seeds or flaxseed to jazz up the health factor. If you want some fresh fruit, add it after the oats are fully cooked. Sprinkle in a bit of brown sugar, agave syrup or ground cinnamon for added flavor, if you’d like!
Store in a safe place
Cover your oatmeal and then place it in the refrigerator for the rest of the week.
Once you’re ready to chow down, add boiling water and submerge the oats and fruit completely. Put the lid back on for a few, and then you’re ready to go.
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