Print the recipe page! homemade fruit and cream instant oatmeal
Build some convenience into your breakfast plan with delicious just-add-water instant oatmeal! Our favorite is this one adapted from Chef Tess Bakeresses’ recipe. Besides being fast and easy to serve, it tastes wonderful!
Homemade Fruit and Cream Instant Oatmeal
makes 12 servings
3 1/2 cups freeze dried fruit of choice
7 cups coarsley ground quick rolled oats
1 recipe bavarian cream sugar
1/4 cup spiced vanilla sugar
3/4 cup sour cream powder
1/2 tsp. salt
Bavarian Cream Sugar
1 1/2 cup sugar
1 tsp. LorAnn Princess Cake and Cookie Emulsion (*see note)
1/2 tsp. Bavarian Cream flavored LorAnn oil (*see note)
Spiced Vanilla Sugar
1 1/2 cup sugar
2 tsp vanilla bean paste, vanilla extract or vanilla powder
1 TBS cinnamon
1/2 tsp ground nutmeg
Mix together the ingredients for the Bavarian Cream Sugar. Separately, mix together the ingredients for the Vanilla Spice Sugar. Allow both sugars to dry completely, 2-3 hours.
Meanwhile, roughly grind the oats with either a food processor or (by hand) using a meat grinder. Measure out 7 cups of ground oats and place in a large mixing bowl. Chop the freeze dried fruit (if needed) to add to the mixing bowl. Add the salt and sour cream powder. Once the sugar is completely dry, use a potato masher or other utensil to blend each sugar until it’s spoonable. Add the entire recipe of Bavarian Cream Sugar and 1/4 cup of the Vanilla Spice Sugar to the mixing bowl and stir all ingredients well. Transfer to a storage container.
When ready to use, measure 1 cup boiling water added to 1 cup oatmeal mix for one adult serving. Use a smaller 1:1 service for kids, depending on appetite. Allow to sit for 3 minutes and serve.
The Bavarian Cream Sugar…
I like mixing the sugars right on a bendable cutting mat, it gives the sugar the space it needs to dry and is easy to transfer afterward to a bowl.
Go through the same process making the Vanilla Spice Sugar.
To roughly grind the oats, use a meat grinder if doing it by hand. The oats will clog in the grinder but by reversing the hand crank they’ll still grind. Go back and fourth, forward and backward with the crank, emptying the oats out of the top as needed. Grinding up the oats is what makes the oatmeal nice and thick.
Chop up your freeze dried fruit if needed. This particular batch is going to be peaches and cream. Note to self: the next time I buy peaches for this recipe I’m going to buy peaches like these that are already diced.
Stir all the ingredients together.
Transfer the mix to a container and you’re ready to go! When ready to serve use a 1:1 ratio of oatmeal mix to boiling water (maybe a bit more if you don’t like it so thick) and allow to sit for 3 minutes before eating.
Oh yum… you sure won’t be finding these yummy instant oats in the grocery store!
- You’ll find the Princess Cake and Cookie Emulsion (by LorAnn) as well as the LorAnn Bavarian Cream flavored oil at cake making supply stores. You can also order them online here. If you decide you want to buy a larger size of the bavarian oil (the small one pictured contains only enough for one recipe) you’ll most likely have to go online to get it since the smaller sizes are usually all they carry at the cake stores.
- In the original recipe (and a lot of people do it this way) the oatmeal is measured and mixed into sandwich bags. I prefer keeping it in a bigger container so I don’t have baggies going to waste. Bagging it up for use on a camping trip or in a 72 hour kit makes sense though.
- This vanilla powder is something I just recently came across. It’s meant for use in dry mixes like this. In this case I chose not to use it since I already had to let the bavarian sugar mix dry but it’s fun to know what’s out there. Vanilla extract, paste and powder are each equally concentrated so the measures are all the same. I used the paste because it’s what Chef Tess used (and I think it probably dries faster with less moisture) but it’s up to you.