Homemade Instant Maple Oats. Sometimes you are looking for a quick and simple breakfast that goes together without a lot of effort. Instant oatmeal provides a hearty breakfast, but if you are like me, you don't really want to use the prepared packages of it that you find in the store. Usually, they are loaded with sugar and salt, things we really don't want to be eating, or that at the very least we want to control ourselves.
I saw this recipe for homemade instant oats on a page called Completely Delicious, and I was instantly intrigued. Homemade instant oats??? Count me in!
I did make a few adaptations.
I did cut the recipe in half to make a smaller amount for my small family, which consists of just me! I also had some maple sugar in the house and decided to use that instead of brown sugar. I love maple flavored anything and if any kind of instant oats might tempt me, it would be the maple one!
If you are wanting the larger sized recipe, simply double the amounts of ingredients mentioned here today. Feel free to add other things that you might like, such as raisins, toasted nuts, dried cranberries, chocolate chips, dried apples, cinnamon, etc. Today I added some sultanas. I love raisins in my oatmeal.
I do like my oats a bit thicker, so I cooked it for an additional 30 seconds in the microwave. I also like to drizzle a bit of cold milk or cream on top.
Additionally, you can break this down into single serving sized packets. Just measure out single servings into zip lock baggies. Include on them the instructions on how to make the oatmeal. (Easily done with a black pen on a piece of masking tape.)
I really hope that you will be tempted to give this a go. I think that you will really enjoy it, or at least I hope that you will. I know I certainly did!
WHAT YOU NEED TO MAKE HOMEMADE INSTANT MAPLE OATS
Four simple ingredients and every bit as delicious, if not more so than the store-bought packets.
- 2 1/2 cups (250g) old fashioned oats
- 1/3 cup (52g) Maple sugar (alternately you can use 1/4 cup/50g soft light brown sugar, packed)
- 1/4 cup (21g) powdered milk
- 1/2 tsp salt
I love old fashioned large flake oatmeal. It's the only oatmeal I keep in the house. This will be broken down in the food processor to something which will cook a lot faster. How much more delicious is an oatmeal that you process yourself.
I used maple sugar, but you could use brown sugar, coconut sugar, etc. Its up to you. I know that not everyone has maple sugar available to them.
Powdered milk is usually found in the canned milk or baking section of the grocery store. It is usually a low-fat product. Keep it in the freezer if you think you won't get it used up quick enough.
HOW TO MAKE HOMEMADE INSTANT MAPLE OATS
This is a lot easier than one would think. Why not skip the store-bought packets and make your own! Especially when it is as simple to make as this is!
Measure the oatmeal into the bowl of a food processor. Pulse four to five times. Remove 2/3 of the oats and then pulse the remainder into a powder.
Pour all of the oats into a bowl. Whisk in the powdered milk, maple sugar and the salt, until well combined.
Store in a large airtight container. You can optionally separate into individual servings, stored in zip-lock baggies. This should keep for one to two months.
When you are ready to cook your oatmeal, give the jar a good shake to make sure things are still evenly distributed. Measure out 1/2 cup into a bowl and whisk in 1/2 to 3/4 cup of boiling water, giving everything a good stir together. (See notes.)
I like mine to be a bit on the thicker side, so I pop it into the microwave for 30 seconds and then I like to drizzle a bit of full fat milk over top.
Notes
Feel free to add some additional ingredients to your oats according to what you enjoy. Chocolate chips, raisins, dried cranberries, dried sour cherries, toasted nuts, diced dried apple, cinnamon, etc.
Feel free to use soft light brown sugar instead of maple sugar, or coconut sugar. You know what you enjoy most so adapt this recipe to suit your own likes and tastes!
I was amazed at just how simple this was to make and how very adaptable. I will never buy packets of instant oatmeal again. Not when making your own from scratch is so easy and so delicious!
Not to mention, unprocessed. These days I am trying to stay as far away from ultra processed food as I can. This makes a lovely simple breakfast that goes together quickly on those days when you don't have a lot of time!
Are you looking for a variety of delicious yet simple breakfast options? Why not consider the following tasty dishes!
ONE PAN BREAKFAST - This easy one pan breakfast is a play on the old Egg in the Hole breakfast that we all enjoyed as children. There is one major difference, however. This version is not fried, its baked. Another major difference is that it bakes on a baking sheet with breakfast potatoes and sausages. An entire breakfast all on one pan. No fuss no muss and very little to clean up.
BIG BRAN BREAKFAST COOKIES - I try to have something with bran in it every day. Some days it is bran cereal, others it might be one of my bran muffins. Some days it is one of these delicious Big Bran Breakfast Cookies! A yummy, Big Bran Breakfast Cookie! These are a most delicious way to get some fiber into the diet!
Yield: 6 servings
Homemade Instant Maple Oats
Much better than those packets of instant oats you get in the shops. Delicious and easy to make. You can add dried fruit if you wish. You will need a food processor.
Ingredients
- 2 1/2 cups (250g) old fashioned oats
- 1/3 cup (52g) Maple sugar (alternately you can use 1/4 cup/50g soft light brown sugar, packed)
- 1/4 cup (21g) powdered milk
- 1/2 tsp salt
Instructions
- Measure the oatmeal into the bowl of a food processor. Pulse four to five times. Remove 2/3 of the oats and then pulse the remainder into a powder.
- Pour all of the oats into a bowl. Whisk in the powdered milk, maple sugar and the salt, until well combined.
- Store in a large airtight container. You can optionally separate into individual servings, stored in zip-lock baggies. This should keep for one to two months.
- When you are ready to cook your oatmeal, give the jar a good shake to make sure things are still evenly distributed. Measure out 1/2 cup into a bowl and whisk in 1/2 to 3/4 cup of boiling water, giving everything a good stir together. (See notes.)
- I like mine to be a bit on the thicker side, so I pop it into the microwave for 30 seconds and then I like to drizzle a bit of full fat milk over top.
Notes
Feel free to add some additional ingredients to your oats according to what you enjoy. Chocolate chips, raisins, dried cranberries, dried sour cherries, toasted nuts, etc.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted without permission. Anyone who does so will be prosecuted. If you are reading this elsewhere, please know that it is stolen content, and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I picked up a small roast in the store the other day at a pretty good price. I had in mind to make a small pot roast with it. Beef is not something I eat very often. In fact, I only ever rarely eat red meats. I had seen a delicious looking recipe on Amanda Cooks and Styles for what looked to be a fabulously tender and juicy BBQ Beef roast, cooked in the slow cooker/crock pot.
It reminded me very much of my mother's homemade BBQ sauce. Mom used to make this homemade BBQ sauce that she would use to bake bites of leftover ham in. It was so tasty. I can't believe that I have never posted the recipe for that on here. I will have to rectify that and soon! Its too good to miss! We all loved it.
In this recipe a very simple BBQ sauce using simple ingredients is whisked together and then a beef roast (for pot roast) is cooked in it, long and slow in the crock pot, until it melts in the mouth. That sauce is amazingly delicious, and the beef just falls apart in the mouth.
Beautiful spooned over creamy mashed potatoes, but I think it would also be fabulous with rice or even baked potatoes, maybe even noodles.
I also think it would be pretty wonderful shredded in the sauce and served as a sandwich option in toasted buns.
This is so flavorful. Tender, juicy, fall-apart, melt-in-the-mouth delicious. A real family pleaser!
WHAT YOU NEED TO MAKE TENDER BBQ BEEF ROAST (SLOW COOKER)
This is mostly sauce ingredients. Very simple. This sauce tastes better than any store bought BBQ sauce, I guarantee!
- 1 2-pound/907g beef roast for pot roasting
- 1 envelope of dry onion soup mix
- 3 cloves of garlic, peeled and minced
- 3/4 cup (184g) tomato ketchup
- 1/4 cup (50g) soft light brown sugar
- 1 TBS mild Chili powder (in the UK, use taco seasoning)
- 1 TBS American mustard
- 1/4 cup (60ml) apple cider vinegar
- 1 1/2 tsp sweet paprika
- 1 TBS Worcestershire sauce
- 1/4 cup (60ml) water
I used a bottom round beef roast for this. In the U.K. it is known as Silverside. You could use Tri-tip, Chuck or London broil. Any beef roast that is well suited to long slow cooking. Nicely marbled as well. Boneless if possible.
The original recipe did not call for onion soup mix. It called for chopped red onions and beef stock. I did not have red onions, or beef stock, but I did have onion soup mix so I just used that, left out the onions and used water instead of the stock as I knew that the soup mix had beef Boullion powder in it.
I used regular tomato ketchup (Heinz which is my favorite), French's American mustard, and Lea Perrins Worcestershire sauce. Also, an organic apple cider vinegar.
The chili powder called for in the recipe is a very mild North American Style chili powder. The chili powder in the U.K. is far too powerful to use in such a quantity. In its place I would use Taco seasoning from a taco package.
I remember the first time I used chili powder when I was in the U.K. I just about blew everyone's head off. I had no idea that it was as strong as it was. It is literally just dried and ground red chilies. North American chili powder has a lot of other things added to it which makes it not so concentrated.
If you must use regular chili powder (U.K) then cut the amount back drastically!
HOW TO MAKE TENDER BBQ BEEF ROAST (SLOW COOKER)
Yes, the slow cooker does all of the work for this one. All you really need to do is to mix together the sauce ingredients and pop everything into the crock pot. It's just a simple matter of waiting then. The smell of this when its cooking is amazing!
Make the sauce first by whisking together all of the ingredients bar the roast in a bowl large enough to hold them. Mix together until very well combined.
Pour a third of the sauce mixture into the slow cooker/crock pot.
Place the roast, flat side down, on top of the sauce in the slow cooker/crock pot and then pour the remaining sauce over top.
Place the lid on top of the slow cooker/crock pot and cook on low heat for 7 1/2 hours, or on high for 4 hours. The beef will be fork tender when done.
Serve as is, sliced or broken into chunks, with some of that delicious sauce spooned over top.
This recipe makes enough to serve four people generously. I cooked it in my small 2QT crock pot. You could also very easily double everything to serve more people and cook it in a larger crock pot. It would make great hot BBQ sandwiches during the holidays when you will probably be entertaining a lot, or even on game nights or for teen parties.
Any leftovers should be completely cooled and popped into an airtight container. It will keep in the refrigerator for three to four days.
This was super delicious! It reminded me very much of my mom's Swiss Steak. The meat was tender and juicy and that gravy was to die for. Everything melted in the mouth.
I enjoyed it with some fluffy mashed potatoes and broccoli on the side. I am going to enjoy some of the leftovers shredded and coated in that sauce, inside a toasted bun on another day. Either way, you cannot go wrong with this. Its fabulous!
If you are a fan of pot roasts (and who isn't!) you might also want to check out the following recipes, which I promise you are also incredibly delicious!
INSTANT POT POT-ROAST - With this easy Pot Roast Recipe you can be enjoying a my Classic Onion Pot Roast in a fraction of the time that it normally takes to cook! And you won't even have to heat up your oven or stove top. This easy recipe is no fuss no muss and always yields delicious tender results! Juicy and tender with a beautifully flavored onion gravy.
MISSISSIPPI POT ROAST - I had always wondered what all the fuss was about until I cooked one of these for myself. This is probably one of the most delicious pot roasts you could make. 7 basic ingredients and it comes out so tender and juicy and the flavors are phenomenal! Easy to make and you can either cook it in the crock pot or in the oven. Either way works beautifully!
Yield: 4 servings
Tender BBQ Beef Roast (Slow Cooker)
Prep time: 10 MinCook time: 7 H & 30 MTotal time: 7 H & 40 M
This is fabulously delicious. It melts in the mouth and the gravy is to die for. Serve with mash, or baked potatoes. Or shred and serve in buns. Fabulous any which way! No fuss no muss.
Ingredients
- 1 2-pound/907g beef roast for pot roasting
- 1 envelope of dry onion soup mix
- 3 cloves of garlic, peeled and minced
- 3/4 cup (184g) tomato ketchup
- 1/4 cup (50g) soft light brown sugar
- 1 TBS mild Chili powder (in the UK, use taco seasoning)
- 1 TBS American mustard
- 1/4 cup (60ml) apple cider vinegar
- 1 1/2 tsp sweet paprika
- 1 TBS Worcestershire sauce
- 1/4 cup (60ml) water
Instructions
- Make the sauce first by whisking together all of the ingredients bar the roast in a bowl large enough to hold them. Mix together until very well combined.
- Pour a third of the sauce mixture into the slow cooker/crock pot.
- Place the roast, flat side down, on top of the sauce in the slow cooker/crock pot and then pour the remaining sauce over top.
- Place the lid on top of the slow cooker/crock pot and cook on low heat for 7 1/2 hours, or on high for 4 hours. The beef will be fork tender when done.
- Serve as is, sliced or broken into chunks, with some of that delicious sauce spooned over top.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted without permission. Anyone who does so will be prosecuted. If you are reading this elsewhere, please know that it is stolen content, and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
Peanut Butter Crunch Bars!!! These delicious bars are an easy no bake dessert recipe with a crisp and crunchy base made from crunchy peanut butter, Rice Krispies, corn syrup, peanut butter baking chips. This is topped with a layer of melted semi-sweet chocolate for a dessert bar that tastes very much like one of your favorite candy bars!
This is a recipe I bookmarked from a page called This Is Not Diet Food several weeks ago. I have only just not gotten around to making them as I kept forgetting to pick up the peanut butter baking chips when I went to the shops!
Does anyone else do that? Go into a shop for a specific ingredient and come home with six other things, but having forgotten the initial thing you went in for? Tell me I am not alone in this! Please!
Anyways, I finally did pick up the chips and I finally did make the bars. I did a small batch however, making half the amount in a lined loaf tin rather than a full sized square tin. Good thing too, as these are FAR too dangerous for the peanut butter lover that I am to have hanging around for very long!
They are rich and peanutty, and moreishly crunchy! The semi-sweet chocolate coating on top of the bar helps to keep them from being overly sweet. They tasted very much like one of my favorite chocolate bars, but not quite as sweet! I can see these being a popular addition to the holiday cookie tray!
Very simple and quick to make as well. Other than the set up time you can have these totally put together in about fifteen minutes time. I do believe that they would also freeze well once set up. Simply thaw overnight on the counter to serve.
WHAT YOU NEED TO MAKE PEANUT BUTTER CRUNCH BARS
Just a few simple ingredients. I have endeavored as best as I can to provide European substitutions/equivalents for each ingredient.
- 1/2 cup (90g) crunchy peanut butter
- 1/4 cup (50g) granulated sugar
- 1/4 cup (87.5g) white corn syrup or golden syrup
- 3/4 cup (135g) peanut butter baking chips
- 2 cups (43g) crisp rice cereal
To top:
- 3/4 cup (135g) semi-sweet chocolate chips
- 1 TBS butter
Most of the ingredients are quite available in the U.K and Europe, with the one exception being the peanut butter baking chips. Those can be very difficult to find, although you can sometimes find them in ASDA, the Reese's brand. You can also buy them in online American candy/baking supply shops. They can be rather pricey however.
My suggestion is to use white chocolate chips in their place. You could also use milk chocolate chips which would work very well, but your base of the bar would not be as light in color as the base with the peanut butter chips. You will still have a very delicious bar!
HOW TO MAKE PEANUT BUTTER CRUNCH BARS
These are really very simple to make. Do keep a watch on the initial mixture however as it can catch very easily and will burn if you are not attentive!
Butter a 9 by 5-inch loaf tin and line with baking paper. Butter the baking paper. Set aside.
Measure the peanut butter, sugar and corn syrup into a saucepan. Heat gently over medium heat, stirring until everything has melted and amalgamated. Do not allow to catch on the bottom.
As soon as the mixture starts to bubble remove from the heat. Str in the peanut butter chips until melted and smooth.
Stir in the rice cereal until it is completely coated and mixed together. Press into the prepared loaf tin.
Heat the semi-sweet chocolate chips along with the butter in the microwave at 30 second increments on high, until melted and smooth.
Pour this melted chocolate over top of the crisp peanut butter rice cereal base and smooth it out.
Leave at room temperature for about 3 hours until set. Cut into bars to serve and store any leftovers in an airtight container.
I put mine in the refrigerator to chill overnight. DON'T do this. It will become as hard as a rock and very difficult to cut.
These were incredibly yummy and not quite as sweet as I expected them to be! The semi-sweet chocolate on top helps to cut down on some of the sweetness. You could also use smooth peanut butter if you wished.
They reminded me of my favorite crispy crunch chocolate bars. They were also somewhat reminiscent of the British rocky road squares without the raisins and cherries. Sort of. They were delicious in any case! Very moreish!
If you are a smaller family or are just wanting smaller batches of treats to enjoy you may also enjoy the following small batch recipes!
SMALL BATCH CHOCOLATE CHIP COOKIE BARS - Golden brown and studded generously with plenty of semi-sweet chocolate chips. So good with a glass of ice-cold milk, or a cup of tea, a cup of coffee, or whatever beverage that floats your boat! This recipe makes 8 delicious servings.
SMALL BATCH JAM CRUMBLE BARS - These Small Batch Jam Crumble Bars are the bomb! With their plain buttery cake bottoms, sweet jam filling and buttery crumble topping, they never fail to please! This recipe makes 8 bars.
SMALL BATCH MAGIC COOKIE BARS - Everything you love about the full sized recipe but in a much smaller batch. 8 delicious bars layered with 7 layers of graham cracker crumbs, butter, sweetened condensed milk, coconut, toasted pecans and three kinds of chocolate chips! Very yummy!
Yield: 8 squares
Peanut Butter Crunch Bars (small batch)
Cook time: 15 MinInactive time: 3 HourTotal time: 3 H & 15 M
Crisp, crunchy, rich and peanutty. The chocolate topping makes these taste almost like a candy bar.
Ingredients
- 1/2 cup (90g) crunchy peanut butter
- 1/4 cup (50g) granulated sugar
- 1/4 cup (87.5g) white corn syrup or golden syrup
- 3/4 cup (135g) peanut butter baking chips
- 2 cups (43g) crisp rice cereal
To top:
- 3/4 cup (135g) semi-sweet chocolate chips
- 1 TBS butter
Instructions
- Butter a 9 by 5-inch loaf tin and line with baking paper. Butter the baking paper. Set aside.
- Measure the peanut butter, sugar and corn syrup into a saucepan. Heat gently over medium heat, stirring until everything has melted and amalgamated. Do not allow to catch on the bottom.
- As soon as the mixture starts to bubble remove from the heat. Str in the peanut butter chips until melted and smooth.
- Stir in the rice cereal until it is completely coated and mixed together. Press into the prepared loaf tin.
- Heat the semi-sweet chocolate chips along with the butter in the microwave at 30 second increments on high, until melted and smooth.
- Pour this melted chocolate over top of the crisp peanut butter rice cereal base and smooth it out.
- Leave at room temperature for about 3 hours until set. Cut into bars to serve and store any leftovers in an airtight container
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted without permission. Anyone who does so will be prosecuted. If you are reading this elsewhere, please know that it is stolen content, and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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