Quaker's instant oatmeal is actually quite clean - no seed oils, artificial flavors, or preservatives. The main issues are synthetic fortification (calcium carbonate, reduced iron) and conventional oats. This DIY version uses organic oats and real sea salt while eliminating unnecessary additives.
Based on: Instant Oatmeal Original
· Makes approximately 35 servings
· Serving: 28g (about 1/3 cup)
Why This Recipe is Seed Oil Free
Commercial Instant Oatmeal Original from Quaker often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic rolled oats
980g (about 10 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary carbohydrate source - provides sustained energy, fiber, and protein naturally
Sea salt
8g (about 1.5 teaspoons) · Redmond Real Salt
Enhances flavor and replaces the processed salt in the commercial version
Instructions
Step 1. Measure 980g (10 cups) of Bob's Red Mill Organic Old Fashioned Rolled Oats into a large bowl. These whole oats need processing to become 'instant' like the commercial version.
Step 2. Working in 2-cup batches, pulse the oats in a food processor for 8-12 seconds until they're broken into smaller pieces but not powdered. You want them chopped roughly in half - this creates the quick-cooking texture of instant oats. Don't over-process or you'll make oat flour.
Step 3. Transfer the processed oats to a large mixing bowl. Add 8g (1.5 teaspoons) of Redmond Real Salt and whisk thoroughly for 2-3 minutes to distribute evenly. The salt is crucial for flavor - instant oats taste flat without it.
Step 4. Test your texture: take 28g (1/3 cup) of the mixture and add 6-8 tablespoons of boiling water. Stir and let sit 2-3 minutes. It should be tender but not mushy. If too chewy, pulse the remaining oats a few more seconds.
Step 5. Store in an airtight glass jar or food-grade bucket with tight lid. Label with date and serving size (28g or 1/3 cup). Keep in a cool, dry pantry away from direct sunlight.
Step 6. To prepare: Add 28g (1/3 cup) instant oats to a bowl. Pour 6-8 tablespoons (90-120ml) of boiling water over oats, depending on desired thickness. Stir well and let sit 2-3 minutes to fully hydrate. Add toppings as desired - organic berries, nuts, honey, or cinnamon work beautifully.
Step 7. Storage life is 12-18 months in proper airtight storage. The natural oils in oats can go rancid, so smell before using if stored longer than a year. No artificial preservatives means shorter shelf life than commercial versions, but much better nutrition.
Storage
Store in airtight container in cool, dry place for 12-18 months. No refrigeration needed but avoid heat and humidity. Natural oils may go rancid if stored improperly or too long.
Cost Comparison
Cost per serving (homemade)$0.24
Cost per serving (store-bought)$0.45
Savings47%
Significant upfront savings plus you control ingredient quality. Bulk organic oats cost less per serving than individual instant packets while providing superior nutrition and no synthetic additives.