Make-It-Yourself Instant Oatmeal



Missouri can't make up its mind if it's July or October. One day it's 50 degrees. The next day it's 86. One night the air conditioning is running. The next the heat kicks on. 


One day we're breaking out the flannel. The next day we're pulling our short-sleeved shirts back out. Heck, we don't even know which end is up anymore. 



Here's what we do know: Regardless of the weather, it's a truth universally acknowledged that harvest will actually wrap up at some point, and before we know it, it'll be Thanksgiving. Or maybe Christmas. See? We don't even know anymore. 


But when the bean dust settles down and the combine is cleaned and put away, when the corn is stored and the dryer fans are shut off, it will be cold. And farmers will head outside regardless, layering up, pulling hats out of the closet, and filling thermoses with coffee to keep their insides warm while working outdoors. 

One way to help? Homemade oatmeal. 


It's genius really. I love brown sugar oatmeal, but let's be honest: There's not nearly enough brown sugar in it. As in, I want to see a tightly packed CUP of brown sugar sitting on top of my eight flecks of oatmeal. 

So if I make it, instead of buy it, I can keep my farmer warm AND I can get a sugar high before 7:30 a.m. Totally worth it. 


Cold this fall? Need a quick Christmas gift? DIY oatmeal. It may be 90 degrees tomorrow, but hey,  the good news is: It'll keep!




Make-It-Yourself Instant Oatmeal 

4 cups old-fashioned rolled oats
1/3 cup brown sugar
1 1/4 tsp. coarse sea salt
1/2 tsp. ground cinnamon

Preheat the oven to 350. Scatter the oats on a baking sheet and bake until lightly toasted, about 15 minutes. Let cool, then pulse in a food processor until coarsely chopped. Stir in sugar, salt and cinnamon; the dry mix will keep in an airtight container for several weeks. 

To serve, spoon 1/2 cup of the mix into boiling water. Top with your favorite mix-ins and enjoy! 








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