By now, you’re all well aware of my love of breakfast – right? :-) Well, as much as I enjoy taking the time to put together a beautiful breakfast, I also enjoy wandering down the breakfast aisle at the health food store and checking out all the instant oatmeal and porridges. Every now and then, a box may even end up in my shopping cart.
That’s because new varieties of instant hot cereals – which only have to be boiled with liquid (e.g. milk, non-dairy milk, or water) for a few minutes to make a healthy, satisfying breakfast – are always showing up on the market.
What bugs me, however, is how extremely expensive instant oatmeal can be (to me, at least!): three to six euros for 500 grams is the standard. In addition, (usually raw cane sugar), and sometimes other undesirable additives to boot!
That’s why one day I had the idea to simply make my own instant oatmeal. Lena from A Very Vegan Life got there a bit faster and posted her Instant Oatmeal recipe (in German) a few months ago. At the end of last year,she also published her first book, Mix it!,* which includes 120 vegan blender recipes. I’m definitely picking up a copy! :-)
The advantages of homemade Instant Oatmeal are clear:
- You can decide for yourself which ingredients to use. (For example, you can omit the sugar.)
- You get more Instant Oatmeal for less money.
- Instant Oatmeal can be prepared in advance, which saves precious morning time when making porridge.
Here’s the basic recipe as well as three variations – enjoy!
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All ingredients before blending …
… and after!
More flavor combos:
- Mango Maca: 10 g shredded coconut, 10 g freeze-dried mangoes, 1 tsp maca powder*
- Raspberry Açaí: 10 g freeze-dried raspberries,* 1 tbsp açaí powder*
- Apple Cinnamon: 20 g dried apples (apple chips), 1 tbsp cinnamon
If you want to try the combos, it’s important that your ingredients are super dry. That’s why I use freeze-dried mangoes instead of “normal” dried mangoes, which get rather sticky in the blender. Freeze-dried mangoes, on the other hand, turn into a beautiful powder. :-)
To make the variants, simply blend 100 g of the basic mix with the other ingredients. This will result in approximately 120 g of Instant Oatmeal.
For two portions of cooked porridge, I use approximately 100 g Instant Oatmeal and 250–300 ml non-dairy milk (oat milk, almond milk, etc.). Add the non-dairy milk to a small pot, whisk in Instant Oatmeal, and let boil briefly. Serve with fruits, nuts, etc.
Instant Oatmeal with oat milk, Cranberry Compote, blueberries, and cacao nibs.*
My basic recipe for “normal” (non-instant) porridge can be found here. For more breakfast ideas, check out this list.
Have fun and enjoy! :-)
Ich bin Hannah Frey, Gesundheitswissenschaftlerin, Bloggerin und Kochbuch- und Ernährungsratgeber-Autorin. Ich helfe dir dabei, dich auch im stressigen Alltag mit wenig Aufwand gesund zu ernähren. Ich möchte dich zu einem gesunden Leben motivieren und inspirieren. Deshalb findest du hier jede Menge schnell zubereitete, einfache und alltagstaugliche Rezepte aus natürlichen Zutaten und ohne raffinierten Zucker – aber mit 100 % Geschmack!