Back. To. School.
How is it August already ? I turned a corner in Target last week and literally got tears in my eyes when I saw the Back to School supplies section. Part of me felt the twinge of excitement that I used to get when I took my kiddos shopping for new pencils, crayons, notebooks, folders, and backpacks. It was a special time because they were so ready to get back to the classroom, they loved choosing the colors and patterns of their supplies, and—I’m not going to lie—I was giddy with the thought of having time to myself again.
Flash forward to today and a new picture is being painted.
Put on the brakes summer! Give us another month, or two, or three. This glorious season goes way too fast. We haven’t had enough time to check off all of the things on our summer to do list, and now we have to think about going back to school?
If you’re the parent of young children you’re either with me or against me here. I get it. Some of you are in my camp. Keep summer going! And some of you are thinking that I’ve lost my mind. Let’s get back to a schedule! Here’s the thing. You TGIBTST (Thank God it’s Back to School Time) peeps get your wish. The rest of us just have to roll with it.
It may be that time of year—too soon—but it doesn’t have to be all bad. Let’s start the year off right with a good breakfast.
You all know that breakfast is the most important meal of the day, especially for your little scholars. The last thing that they need to be filling their bodies with is tons of sugar, artificial flavors, and preservatives. That stuff is NOT going to produce Nobel Prize winners. At the same time, it’s so easy to tear open a box and rip open a package, add some water or plant milk, and call it a morning. Because, time crunch.
Instead of feeling guilty for sending your little geniuses off to school with a belly full of processed food, take a little time on Sunday to prepare their favorite flavors of instant oatmeal. If you do that you can have a healthy and delicious breakfast on the table in two minutes.
When I was a kid I loved Quaker’s apple and cinnamon instant oatmeal. For the love of life I don’t know why. Have you tasted that stuff? It’s so sweet that it makes my teeth hurt, and the texture is like baby food. Not good.
It’s also filled with ingredients that I can’t pronounce. If you can’t pronounce the ingredients you really shouldn’t be putting them in your mouth. Am I right?
That’s why I’m sharing my homemade instant oatmeal recipes with you. They take a few minutes to put together, they’re made out of real whole food, and they taste SO much better than the stuff that comes in a packet.
You can also take them with you if you make them in these cute mason jars. Even if you’re running late you can pop a jar in the microwave and eat it on the way to school or the office. You could also just bring it to the office and make it there.
Another great thing about making instant flavored oatmeal at home is less waste. You can wash the jar and keep using it over and over. That’s so much better for the environment than throwing away all of those boxes and paper packets.
Here are four delicious, easy, healthy, and fast homemade instant flavored oatmeal recipes for you to make ahead of time and store in your refrigerator. Breakfast at your fingertips.
Homemade Blueberry Vanilla Instant Oatmeal
Chewy oats, fresh sweet and tangy blueberries, vanilla, and a hint of maple syrup. It’s like eating dessert for breakfast, without the guilt.
½ of a cup of rolled oats
A handful of fresh blueberries
1 teaspoon of pure vanilla extract
1 teaspoon of maple syrup
1 cup of water (Do not add to the jar until you’re ready to make the oatmeal)
Put the ingredients in the Mason jar and put the lid on the jar. Store in the refrigerator for up to five days (this depends on how fresh the fruit is). When you’re ready to make it take the lid off, add a cup of water, less if you like your oats thick, and microwave for approximately two minutes. Add cashew or any plant-based milk if desired.
Homemade Chocolate Banana Instant Oatmeal
Who says you can’t eat chocolate for breakfast? Your kids (and you) will love this decadent chocolate oatmeal, and it will keep them fueled and alert until lunch time.
½ cup of rolled oats
2 tablespoons of vegan chocolate chips (I use Enjoy Life brand)
1 banana sliced
1 teaspoon of maple syrup
1 cup of water (Do not add to the jar until you’re ready to make the oatmeal)
Put the oats and chocolate chips in the Mason jar and put the lid on the jar. Store in the refrigerator for up to five days. When you’re ready to make it take the lid off, add a cup of water, less if you like your oats thick, and half of the banana slices, microwave for approximately two minutes. Add the rest of the banana slices and cashew or any plant-based milk if desired.
Homemade Walnut, Date, and Spice Instant Oatmeal
This is for the savory lovers. The dates add the sweet and the cinnamon and nutmeg add the savory. So delicious!
½ cup of rolled oats
A handful of chopped walnuts
2 large dates – pitted and chopped
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
Pinch of finely ground sea salt
1 cup of water (Do not add to the jar until you’re ready to make the oatmeal)
Put the ingredients in the Mason jar and put the lid on the jar. Store in the refrigerator for up to five days. When you’re ready to make it take the lid off, add a cup of water, less if you like your oats thick, and microwave for approximately two minutes. Add cashew or any plant-based milk if desired.
Homemade Strawberries and Cream Instant Oatmeal
Strawberry shortcake in a bowl, only better.
½ cup of rolled oats
3 large strawberries – chopped
1 teaspoon of maple syrup or sugar of choice
½ teaspoon of pure vanilla extract
1 cup of water (Do not add to the jar until you’re ready to make the oatmeal)
Coconut cream or cashew cream (Do not add until after you’ve cooked the oatmeal. Add as much or as little as you like. It depends on how thick you like your oats.)
Put the ingredients in the Mason jar and put the lid on the jar. Store in the refrigerator for up to five days (this depends on how fresh the fruit is). When you’re ready to make it take the lid off, add a cup of water, less if you like your oats thick, and microwave for approximately two minutes. Add coconut cream or cashew cream.
Notes on Microwaving the Instant Oatmeal: All microwaves are different. Watch your oats carefully so they don’t boil over the lid of the jar. Adjust the cooking time accordingly.
Click on the photo to purchase the sixteen ounce mason jars that I use.
Calories
Fat
Carbs
Protein
Easy, fast, and healthy homemade instant oatmeal.
5 minPrep Time
2 minCook Time
7 minTotal Time
Save RecipeIngredients
- Homemade Blueberry Vanilla Instant Oatmeal
- ½ of a cup of rolled oats
- A handful of fresh blueberries
- 1 teaspoon of pure vanilla extract
- 1 cup of water (Do not add to the jar until you’re ready to make the oatmeal)
- Put the ingredients in the Mason jar and put the lid on the jar. Store in the refrigerator for up to five days (this depends on how fresh the fruit is). When you’re ready to make it take the lid off, add a cup of water, less if you like your oats thick, and microwave for approximately two minutes. Add cashew or any plant-based milk if desired.
- Homemade Chocolate Banana Instant Oatmeal
- ½ cup of rolled oats
- 2 tablespoons of vegan chocolate chips (I use Enjoy Life brand)
- 1 banana sliced
- 1 teaspoon of maple syrup
- 1 cup of water (Do not add to the jar until you’re ready to make the oatmeal)
- Put the oats and chocolate chips in the Mason jar and put the lid on the jar. Store in the refrigerator for up to five days. When you’re ready to make it take the lid off, add a cup of water, less if you like your oats thick, and half of the banana slices, microwave for approximately two minutes. Add the rest of the banana slices and cashew or any plant-based milk if desired.
- Homemade Walnut, Date, and Spice Instant Oatmeal
- ½ cup of rolled oats
- A handful of chopped walnuts
- 2 large dates – pitted and chopped
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- Pinch of finely ground sea salt
- 1 cup of water (Do not add to the jar until you’re ready to make the oatmeal)
- Put the ingredients in the Mason jar and put the lid on the jar. Store in the refrigerator for up to five days. When you’re ready to make it take the lid off, add a cup of water, less if you like your oats thick, and microwave for approximately two minutes. Add cashew or any plant-based milk if desired.
- Homemade Strawberries and Cream Instant Oatmeal
- ½ cup of rolled oats
- 3 large strawberries – chopped
- 1 teaspoon of maple syrup or sugar of choice
- ½ teaspoon of pure vanilla extract
- 1 cup of water (Do not add to the jar until you’re ready to make the oatmeal)
- Coconut cream or cashew cream (Do not add until after you’ve cooked the oatmeal. Add as much or as little as you like. It depends on how thick you like your oats.)
- Put the ingredients in the Mason jar and put the lid on the jar. Store in the refrigerator for up to five days (this depends on how fresh the fruit is). When you’re ready to make it take the lid off, add a cup of water, less if you like your oats thick, and microwave for approximately two minutes. Add coconut cream or cashew cream.
- Notes on Microwaving the Instant Oatmeal: All microwaves are different. Watch your oats carefully so they don’t boil over the lid of the jar. Adjust the cooking time accordingly.
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