Minimal Monday: DIY Instant Fruit and Nut Oatmeal (vegan and gluten free)
Ingredients
- 2 cups old fashioned rolled oats
- 1/2 cup whole raw hazelnuts
- 1/2 cup raw pecan halves
- 1/2 cup dry milk powder, or soy milk powder for vegan
- 1/4 cup brown sugar
- 3/4 tsp salt
- 1 heaping cup chopped assorted dried fruit
- 1/4 cup pepitas, the green inner kernels of the pumpkin seed
- 1/4 cup freshly ground flax seed, optional
Instructions
- Set oven to 350F
- Spread the oats and the nuts on an un-greased baking sheet. Toast for about 10-15 minutes.
- Let the oats and nuts cool, then pulse a few times in a food processor to lightly chop.
- Mix with the rest of the ingredients and stir well.
- Store in an airtight container.
- To serve, scoop out about 3/4 cup of the mixture, and add enough boiling water (or scalded milk) to just cover the oatmeal. Stir and let sit, covered, for 2 to 3 minutes.
- Add a splash of milk, half and half, almond or coconut milk for an extra treat.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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