In an effort to save some more money I want to start making my own mixes more regularly.  I am going to try to make the instant oatmeal as my first project.


I wanted to share a tip with all those busy moms who love instant oatmeal, but can’t stand those awful prices. I take regular oatmeal and put it in my blender and just give it a few zaps, to break up the oats. You can add different ingredients to make it taste better.

Here are a few of mine.

Cinnamon Apple

  • 1/4 cup of blended oats
  • A few chopped dehydrated apples
  • 1/4 tsp cinnamon
  • A bit of brown sugar

Peaches and Cream:

  • 1/4 cup of blended oats
  • 1/2 peach from can or fresh if you have it, cut up
  • 1-2 tbsp of vanilla instant pudding powder

All you have to do is bag up the mix. Be sure to only store dry ingredients. I like using dehydrated fruits and instant puddings. they store well and you can put them in single serve bags or bowls and all you need to do is add hot water.


Pumpkin Pancakes
August 2007 – Courtesy of K.Z.
Theme: After-School Snacks

2 cups flour
2 T. packed brown sugar
1 T. baking powder
1 1/4 t. pumpkin pie spice
1 tsp. salt
1 3/4 cups milk
1/2 cup canned pumpkin
1 large egg
2 T. vegetable oil

Combine the flour, brown sugar, baking powder, pumpkin pie spice and salt in a bowl. Next, combine the milk, pumpkin, egg and vegetable oil in a medium bowl, mixing well. Add the wet ingredients to the flour mixture and stir just until moistened; the batter may be lumpy. (If you prefer a thinner batter, add more milk.)

Heat the griddle or skillet over medium heat and brush it lightly with vegetable oil. Pour the batter by quarter cupfuls onto the hot griddle. Cook until bubbles begin to burst, then flip the pancakes and continue cooking until golden brown. Repeat with the remaining batter. Serve with maple syrup. To make pancake sticks, put batter into a zip-lock baggie, snip the corner and squeeze the batter on to the griddle. To re-heat, place pancakes on an ungreased cookie sheet, cover tightly with foil and bake for 5-10min. at 350*. Or, place pancakes in stacks of 3 in the microwave for 1 – 1 1/2min. For your basic round pancakes, you can also warm them in your toaster.

ot this recipe from the Taste of Home Quick Cooking magazine.

  • 1/2 cup powdered nondairy creamer

  • 1/2 cup confectioners’ sugar

  • 1/3 cup packed brown sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon pumpkin pie spice

Additional Ingredients (for each additional batch)

  • 2/3 cup quick-cooking oats

  • 1/3 to 1/2 cup boiling water

  • Brown sugar, optional

In a bowl, combine the first seven ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. YIELD: 9 batches (about 1 cup total).

To prepare oatmeal: In a bowl, combine oats and 2 tablespoons oatmeal spice mix. Add enough boiling water until oatmeal is desired consistency. Sprinkle with brown sugar if desired. Yield: 1 serving

 Freezer Apple Butter

4 thoughts on “

  1. You don’t mind if I copy these into my personal recipe collection?  I won’t take credit for them.

    I want to knock myself out in the mornings.  I’m tired of eating eggs.

    What does a guy mean when he says he likes a standard menu?  I thought if they could eat it you are good to go.

  2. hey, the chicken broccoli and rice dish turnde out ok. I liked it and I think my husband liked it… hard to tell with men sometimes. I might have gotten the rice too mushy. Anyway, thought I would keep the ball rolling and make the oatmeal (we go thru a ton of it) and the pumpkin pancakes!

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