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DIY Instant Fruit and Nut Oatmeal is vegan, gluten free, and an absolute pleasure to wake up to!  Get your morning off to a great start with this quick and easy breakfast bowl. Can’t someone just hand me a steaming bowl of oatmeal filled with fruit and nuts every morning?  I’d be such a happy camper.  But the thought of getting out the measuring cups and spoons, and standing at the stove and then cleaning up afterwards is sometimes (pretty much always) too much to manage. Instant oatmeal varieties are either bland or too artificially sweet, and they always have a weird aftertaste.  Besides, I want to eat the whole oats, not some processed version of oats.  Trader Joes has a frozen oatmeal, but it’s a pain to get out of the wrapper,  it’s expensive, and you still have to get all your add-ins ready.  The crock pot?  Makes too much, and a big gluey mess. I now officially sound like a crazy person, but you know what?  Oatmeal is healthy and I want to eat right in the morning.  I just don’t want to work too hard at it. Here’s my answer to a quick grab and go whole …


serves 6

Total time

0 minutes




  • 2 cups old fashioned rolled oats
  • ½ cup whole raw hazelnuts
  • ½ cup raw pecan halves
  • ½ cup dry milk powder (or soy milk powder for vegan)
  • ¼ cup brown sugar
  • ¾ tsp salt
  • 1 heaping cup chopped assorted dried fruit
  • ¼ cup Sun flower seeds (the green inner kernels of the pumpkin seed)
  • ¼ cup freshly ground flax seed (optional)


  1. Set oven to 350F
  2. Spread the oats and the nuts on an un-greased baking sheet. Toast for about 10-15 minutes.
  3. Let the oats and nuts cool, then pulse a few times in a food processor to lightly chop.
  4. Mix with the rest of the ingredients and stir well.
  5. Store in an airtight container.
  6. 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.
  7. Add a splash of milk, half and half, almond or coconut milk for an extra treat.

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