You guys! These oatmeal cups are such an easy make-ahead breakfast option. I started making them this summer ahead of a trip our family took where I needed travel-friendly gluten-free breakfast options. We had some long air travel days, and these were perfect for early mornings at the hotel or airport (we just got a big cup of hot water from a coffee shop and shared it around into everyone’s oatmeal cups!). But they’ve also been great for busy back-to-school mornings and general kids-making-their-own-breakfast-without-making-a-mess.
You can definitely buy instant oatmeal packets or cups like these…and that would be easier…but these are still really easy. We have to have certified gluten-free oats around here, and while we did find some store-bought cups that fit the bill, they were over $2 each and my kids weren’t a big fan of the flax and chia seeds that were also in there. When you make your own, you are in total control of the ingredients, so they’re customized to your tastes! Plus, I add a scoop of protein powder (I use plain, tasteless collagen peptides, but you could play with something flavored), and each cup has 17 grams of protein. 🤯 (That’s the same as 3 eggs!)
I used these 8 oz disposable hot/cold cups with lids for travel, and they were perfect, but definitely add a little to the cost per cup. We’ve been making a batch of protein oatmeal cups every couple of weeks, and if we’re eating at home we just dump the contents into a bowl before adding water and reuse the cup for our next round. You could use small glass containers or jars, too.
Finally, we like to make our oatmeal cups assembly-line style, rather than mixing the ingredients and then divvying into cups. Just line up your containers and add a scoop of each ingredient down the line! It only takes a few minutes and gives you that perfect ratio in every serving.
(Also, is it hilarious that this is the 3rd time I’ve come out of the woodwork to post in 4 years, and one of those was also for an oatmeal recipe I just couldn’t keep to myself?? lol.)
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PinDescription
These recipe quantities are for a single serving oatmeal cup. I like to line up containers and make a bunch at once, assembly-line style!
Ingredients
1/2 cup quick-cooking oats
1 scoop (10 g) collagen peptides (optional, but why not, man)
2 tsp. brown sugar
1/8 tsp. cinnamon
scant 1/8 tsp. kosher salt (I think oatmeal needs a lot of salt and this is what I use, but you can play with this quantity!)
Optional: dried fruit, flaxseed, chia seeds, nuts, etc.
Instructions
Mix all ingredients in a heat-safe cup (disposable or reusable). When ready to use, add 4-5 oz. of hot water, stir, and let stand 1-2 minutes. Alternatively, you can add cold water and microwave for 1-1.5 minutes until desired temperature and consistency is reached.
Notes
Inspired by these DIY Instant Oatmeal Cups from Meghan Splawn at The Kitchn
Keywords: oatmeal; make-ahead; breakfast
Scottish oatmeal is delicious, but it takes a while to cook. These are intriguing.
They are definitely their own thing but you can’t argue with the ease!