DIY Instant Oatmeal Packets

With both my husband and I rushing to get to work in the morning, the dog to take out and Luc to get ready and off to daycare, mornings can be a little crazy for us just as they can be for most families. While I try to have healthy breakfasts planned and made in advance that doesn't always happen, especially towards the end of the week. These DIY Instant Oatmeal Packets have helped to keep us fed and sane on weekday mornings over the past few weeks. These were inspired by a post on Once A Month Mom but I've made a couple changes to make them a little healthier. Not only are these much less expensive per serving than the pre-packaged commercial varieties but you get to control the sugar content.

The skim milk powder and the sucanat may seem expensive when you buy them, but you can make 200 oatmeal servings using this small bag of milk, and about 145 servings of oatmeal from this bag of sucanat! And of course oats are super inexpensive, especially if you buy them from a bulk store (which clearly I did not do this time!) I also store mine in little reusable containers rather than using up plastic baggies . And while quick oats are not quite as healthy of steel cut oats, they are still considered whole grain (nothing is removed, they're just cut up smaller), so you don't have to feel quilty for succumbing to convenience.


This recipe is for the equivalent of one of those little comercial packets which I find is a good toddler serving size. However, I also make double sized portions as adult-sized servings. You can whip up, assembly line style, a dozen of these in about 3 minutes! You could use brown sugar rather than the succanat but not only is the succanat less refined and healthier, but it really tastes better. This recipe is for a really basic oatmeal but you can experiment with different spices as well as adding dried fruit.

DIY Instant Oatmeal Packet (1 serving)

- 1/4 cup quick oats
- 1 tsp instant milk powder
- 1/2 tbsp succanat
- pinch sea salt
- pinch cinnamon

Mix all into a small resealable container and store in the cupboard for use on those crazy mornings! To use add contents to a small bowl, add 1/2 cup of boiling water, stir and let sit for 2 minutes. Enjoy.

If you have a little more time on your hands here are a couple of my favourite Oatmeal recipes: Chocolate Raspberry Oatmeal and Birchermuesli!

Blueberry Cinnamon Sauce

An easy and healthy alternative to top you and your child's morning pancakes or waffles!




















Blueberry Cinnamon Sauce

- 1 cup frozen blueberries
- 3 tbsp brown sugar
- 1/2 cup water
- 1/4 tsp cinnamon
- 1/4 cup water
- 1 tbsp cornstarch
- 1/2 tsp pure almond extract (optional)

In a small saucepan add frozen blueberries, brown sugar, 1/2 cup water, and cinnamon. Bring contents up to a simmer. As the mixture simmers, mash the blueberries with a potato masher or the back of a spoon to break them up. Simmer for 10-15 minutes. 


Mix cornstarch in 1/4 cup water and stir until smooth. Add to blueberry mixture and continue simmering while stirring continuously for about 2 minutes until it has thickened somewhat. Remove from heat and stir in almond extract, if using.

* Makes about 1 cup blueberry sauce.
* Will keep refrigerated for up to one week.
 

Avocado and Apple Puree

Avocados, rich in healthy fats, antioxidants, and fibre are a great food to incorporate into your child's diet. Paired with apple, it's an easy sell.This is a quick and deliciously creamy homemade puree suitable for babies from 6 months, once they've had both individually. Also makes a great breakfast alternative for toddlers and older kids...just call it pudding! 

Avocado and Apple Puree

- 1/2 ripe avocado
- 1 large sweet apple (I used a Gala)


Peel and coarsely chop the apple. Lightly steam using a steamer insert over a saucepan, or microwave for on high for two minutes in a loosely covered glass container. Let cool slightly. 

Scoop out avocado flesh and add along with the apple to the bowl of a food processor. Whiz until smooth, adding water to thin is necessary. (For

* Makes 4 baby servings or 2 toddler servings
* Can be refrigerated for up to 2 days with cling wrap pressed into surface, it will discolor somewhat but it'll still taste fine.

Savory Corn and Cheese Mini Muffins

In my return to work I have realized that it is less tiring being at work than being at home with Luc! Apparently he behaves well at day care and is 'helpful'. I need to find out what their magic is. In the short time it took me to whip these muffins together he managed to eat half a crayon, eat half a dog biscuit, pull the cat's tail, throw a tantrum and defeat the child safety lock on the dining room sideboard....all while I was in the same room and in a span of about 20 minutes. 
 
Oh well...at least the muffins are mighty tasty! I've made them before but made a couple changes this time around and now they are even better. Perfect as a snack, breakfast, or served on the side with soup, these are great at home or in a packed lunch. I adapted this recipe from Top 100 Finger Foods: 100 Recipes for a Healthy, Happy Child.Suitable for munchkins 10 months and up.

Savory Corn and Cheese Mini Muffins

- 3/4 cup drained canned corn or thawed frozen
- 2 green onions, roughly chopped
- 1/4 plain yogurt
- 1 tbsp maple syrup or honey
- 1 egg
- 2 tbsp butter, melted and cooled slightly
- 1/2 cup all-purpose flour
- 2 tbsp corn meal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/8 tsp paprika
- 1/2 cup grated sharp cheddar

Preheat the oven to 350 degrees Fahrenheit. 

Add corn and green onions to a good processor or blender and whiz until chopped. Add yogurt, butter, maple syrup and egg and whiz again to combine.

Mix dry ingredients in a medium bowl. Add yogurt mixture to dry ingredient and stir until just combined. Stir in the grated cheese to the mixture. 

Spoon batter into a mini muffin pan, adding about 3/4 tbsp to each cup (the picture shows the muffins with a paper liner, but having tried both, I would suggest just using a greased muffin tin without liners as the muffins stick awfully to the paper).

Bake for 12-15 minutes until risen, golden, and firm to the touch. Cool in the pan.

* Makes 10-12 mini muffins
* These keep well in an airtight bag in the freezer for up to 3 months

Banana Coconut Overnight Oatmeal

I was belatedly inspired by Tastespotting`s Month of Oatmeal. This oatmeal recipe is based on one of the commenter's recipes and boy, is it ever good! I'm not sure if I could eat oatmeal every day for a month, but this particular oatmeal makes that proposition more appetizing. This particular oatmeal, leaving out the molasses, is perfectly suitable for all munchkins over 8 months.

"You have to eat oatmeal or you'll dry up. Anybody knows that" - Eloise

Would you be able to eat oatmeal every day for a month? 
 

Banana Coconut Overnight Oatmeal

- 1 large banana
- 3/4 cup plain yogurt (maybe homemade!)
-  1 cup rolled oats
- 2 tbsp unsweetened shredded coconut
- 1/4 tsp cinnamon
- molasses, optional, to taste

Mash the banana well with a fork in a bowl large enough to contain all the ingredients. Stir in the yogurt, oats, coconut, and cinnamon until well combined. Cover and store in the refrigerator overnight. 


In the morning, give the oatmeal a stir. Heat briefly if desired and top with a drizzle of molasses, if desired.


* Makes one adult serving, or two toddler sized servings

Blueberry Banana Mini-Muffins

These are the tastiest mini-muffins I've made so far that are healthy enough that I feel comfortable sharing with Luc. They make a great and portable snack (for moms and dads too) or can be part of breakfast, just add a side of fruit salad and some milk. These muffins are suitable for toddlers over age one. I adapted these from a recipe in the Baby and Toddler Cookbook.

Blueberry Banana Mini-Muffins

- 1 1/3 cups whole wheat flour
- 3/4 cup all purpose flour
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 2 ripe bananas
- 2 lg eggs
- 2/3 cup brown sugar
- 6 tbsp butter
- 1 tsp pure vanilla extract
- 1 cup ripe blueberries (fresh or frozen, I use frozen this time of year)

Preheat oven to 375 degrees Fahrenheit. Stir together the flours, baking soda, baking powder, salt, and cinnamon in a large bowl.


In a separate medium-size bowl, mash the bananas with a fork until pureed. Add the eggs, sugar, butter, and vanilla. Blend together. Stir into flour mix until combined. 


Gently fold in the blueberries. Line your mini muffin pan with liners and spoon enough mixture to come flush to the top of your liners. Bake in preheated oven 20-25 minutes or until risen, golden brown, and a toothpick inserted into the center of one comes out clean. Let cool on a wire rack. 


Makes 36 mini-muffins


* Store in an airtight container for up to 3 days or freeze for up to one month.

Chocolate Raspberry Oatmeal

Yum. Chocolate is a bit of an unusual add-in to oatmeal but it really is delicious and a nice change. This breakfast is suitable for babies over 1, due to the raspberries. Enjoy!

Chocolate Raspberry Oatmeal

- 2 cups milk
- 1 1/4 cup rolled oats
- 1 cup raspberries, fresh or frozen
- 2 tbsp cocoa
- 1/2 tsp vanilla extract
- 3 tbsp agave nectar (or sweetener of your choice)
- 1 tbsp butter

Mix all of the ingredients together in a saucepan.

Cook on low approximately 20 minutes until the oatmeal is thick and creamy. 

Serve plain or topped with milk, cream, or vanilla yogurt.


* Makes 4 adult sized servings
* Will keep in the refrigerator for 3 days

Carrot and Fruit Bread Fingers

I adapted this recipe from the Organic Baby & Toddler Cookbook that I reviewed here to make it both healthier and more successful. The result is a really tasty quick breakfast or snack that's perfect for toddlers over age one or to tuck in a lunch box for school-aged munchkins (or to snack on yourself). 

Carrot and Fruit Bread Fingers

- 1/4 cup butter, softened

- 1/3 cup honey

- 1 egg, beaten

- 3/4 cup carrots, grated

- 2 bananas, mashed

- 1 1/4 cup whole wheat flour

- 2 tsp baking powder

- 1/2 cup raisins, dried currants, or dried cranberries

- 1/4 tsp salt

- 1 tsp grated orange zest

Preheat oven to 350 degrees Fahrenheit. 

Cream the butter and honey together in a large mixing bowl. Beat in the egg. Mix in the carrots, bananas, flour, and baking powder. Add dried fruit and zest. 

Turn the mixture into an 8" square cake pan and level the surface with the back of your spoon. Bake until a toothpick comes out clean when you still it in the middle and the top is golden brown, bout 30 minutes. 

Let cool in the pan. Cut into bars and serve or keep for up to 4 days in an airtight container (not in the fridge). 

Makes 12 bars

Cheesy Leftover Pasta Frittata

I accidentally cooked too much pasta for a dish a couple days ago and had some leftover that I didn't want to go to waste. This frittata was a simple and tasty way to use it up and while you could have it for breakfast or brunch, it also makes a great lunch with a salad on the side. The possibilities for variations with this one are virtually endless, making it a great way to clean out the fridge!

Cheesy Leftover Pasta Frittata

- 1/2 cup onion, chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 6 eggs
- 1/4 cup milk
- 1/2 cup frozen peas
- 1/3 cup Parmesan cheese, grated
- 1 tbsp fresh basil, minced
- salt and pepper, to taste
- 1 cup cheddar cheese, grated
- 1 cup cooked pasta (any kind, but if long like spaghetti, cut into 1" pieces)

Preheat the broiler. In a heavy, oven-proof skillet, melt the butter and oil over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Meanwhile, in a large bowl, beat the eggs. Add the milk, basil, Parmesan, and season with salt and pepper. Stir the pasta and peas into the egg mixture.


Add the egg mixture to the skillet with the onion, gently pushing the pasta around until it is evenly distributed. Cook over medium-low heat until the egg is almost set. Remove from the heat and sprinkle the top evenly with the cheddar. 


Transfer the pan to the oven under the broiler, about 4-5" from the heat and cook for 5-8 minutes until the fritatta is set and is slightly golden brown.


Remove from oven, cut into wedges and serve. 


* this recipe is suitable for babies over age one, due to egg whites.
* this recipe is best eaten right away.


VARIATION: Substitute chopped green pepper for half of the onion, and Swiss for half of the cheddar.

Birchermuesli

Birchermuesli, which is a Swiss breakfast with raw oatmeal and fruit, has to be one of my favorites. I used to work beside a place that had it for takeout in the mornings, and I used to buy it several times a week. What a waste of money when it's so easy to make at home. This is a super healthy meal or snack--in fact it was originally devised by a Swiss Doctor as part of his recommended wellness regime. The possibilities for variations are endless. My favorite is basic like this but you can always add dried fruits, nuts, substitute pear for the apple or add spices like cinnamon and nutmeg. Enjoy! (Because of honey, this is suitable for anyone over age 1, you could make it using another sweetener, but it won't taste quite like Birchermuesli).

Birchermuesli

- 1 cup rolled oats
- 1 cup water
- 1 apple, skin on, grated or minced
- 2/3 cup blueberries, fresh or thawed frozen
- 1/2 cup plain yogurt
- 3 tbsp honey, or to taste

Mix the oats with the water and allow to sit for at least 12 hours in the refrigerator (please note that you can't skip this step). 

Just before serving, add apple, bluberries, yogurt, and honey. Mix well and serve. 


* makes 3 adult-sized servings


* can be refrigerated after mixing but it's best if it's eaten the same day (I sometimes will eat the leftovers as a before bed snack).

Mediterranean Scrambled Eggs

I'm almost embarrassed to post this "recipe", as it's so simple. It's the result of being really late and needing something to feed the little one ASAP. It isn't the most photogenic dish on the planet, but you can get it on the highchair tray in 3 minutes flat and my little guy at least, vacuumed it up. Because this contains egg whites, it is only suitable for babes over one year.

 












  

Mediterranean Scrambled Eggs

- 2 large eggs
- 1 tsp prepared pesto
- 3 tbsp finely diced tomato
- 3 tbsp grated parmesan cheese
- splash of milk

Lightly oil a small nonstick skillet (I just use a little canola oil on a paper towel). Turn heat on medium-low. 

Whisk all the ingredients a a bowl until a little frothy. Pour into hot pan and cook until done, stirring it a couple of times. 


Makes 1 toddler serving

Perfect Scrambled Eggs

Honeyed Blueberry Yogurt

This isn't much of a recipe, just something that I used to eat as a snack a lot when I was pregnant and that Luc now likes. It makes for a healthy and tasty snack, breakfast, or dessert. You can use either fresh or frozen blueberries for this concoction. I used frozen today, which is why the whole thing is so purple. Because of the honey and the nuts, this recipe is only suitable for babies over one year. If you worry that the berries might pose a choking hazard for your little one, if you are using frozen berries, they are easy to mash into the yogurt with a fork once they thaw.

  
Honeyed Blueberry Yogurt 

- 1/3 cup vanilla yogurt (or use plain and add a dash of vanilla extract)
- 1/4 cup blueberries, fresh or frozen
- honey, to taste (you will need a little more with frozen as they tend to be    
 more sour)
- small palmful chopped almonds (if you have a little extra time, toasting the almonds makes it extra  yummy)

Mix yogurt, blueberries, and honey well in a bowl. Sprinkled with almonds. Enjoy! 

Will keep in the refrigerator a couple days minus the almonds (as long as it hasn't been eaten from as saliva breaks down the yogurt).

Variation: Substitute apricot preserves for some or all of the honey. 

Apple Cinnamon Quinoa Breakfast

I've been getting lazy with trying new things for breakfasts lately and Luc definitely seems as though he's getting bored with the same old repertoire. I had made him a quinoa dish with apple for breakfast before and he liked it but it was quite labour intensive and frankly, lately I don't have the time. This is a adaptation of a recipe from Smart Breakfasts by Jane Kinderlehrer and it's quick, tasty, and healthy -- my three favourite cooking adjectives! You can make this for babies over 8 months by peeling the apple and pureeing the whole thing, adding breast milk or formula to thin if necessary.

Apple Cinnamon Quinoa Breakfast

- 1 cup quinoa, rinsed well and drained (or buy pre-rinsed to make it really quick to throw together)
- 2 cups water
- 1 apple, unpeeled and finely chopped
- 1/4 cup raisins
- 1/2 tsp ground cinnamon


In a medium saucepan, add the quinoa and the water and bring to a boil. Cover and cook for 5 minutes. Add apple, raisins, and cinnamon and simmer about 10 minutes, until all the water is absorbed. 


5  toddler servings
Variation: chopped pear and cardamom

Pumpkin Oatmeal Pancakes

I was looking for a new pumpkin pancake recipe to use up some leftover pumpkin puree and I came across a tasty looking recipe for Pumpkin Oatmeal Pancakes at Tiny Morsels that looked like they would be just the ticket. Luc turned his nose up at my last attempt and upon trying them, I couldn't blame him! I made these ones last night and he absolutely hoovered them and I agree, they were yummy. I used regular milk in place of dairy-free (if you used rice milk you could give them to babies under 1) and I also have run out of whole wheat pastry flour so I used half white and half regular whole wheat. Other than that I followed the recipe exactly. Check them out here.

Sunshine Smoothie

This is another oatmeal smoothie recipe that I've adapted from the Frugal Foodie Cookbook. I've been trying to incorporate cantaloupe into Luc and mine's diet (my husband however hates melons) since I learned that they are apparently another superfood. This fruit has concentrated levels of beta-carotene, folic acid, fiber, vitamin C, and potassium as well as some B vitamins and is antioxidant rich. This smoothie makes me think of summer...that lovely season where snowsuits don't have to be wrangled onto little squirming bodies. 

  
Sunshine Smoothie

- 1/2 cup old-fashioned rolled oats, ground into a fine powder in a coffee grinder or food processor
- 1/2 cup pineapple juice
- 1/2 cup milk
- 1 cup cantaloupe, diced
- 1/2 cup ice

Throw everything in the blender and blend until smooth and yummy. If it is a little too thick, thin with a little water or pineapple juice. Sweeten to taste if needed. 

Makes two largish smoothies

* p.s. Luc started cry after he finished his smoothie this morning because it was all gone!

PB &J Oatmeal Smoothie

This is my adaptation of a recipe from The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook. Everyone in our house loves smoothies and Luc especially goes nuts for them. The oatmeal in this smoothie, while it sounds weird, lends a nice texture and makes this smoothie really a breakfast in a glass. It also makes a great mess-free snack if you put it in an insulated cup for when you are on the go. I grind a couple cups of oats at a time and keep in a container in the cupboard, making this really quick to throw together. This recipe is suitable for babies over age one due to the inclusion of nuts and milk.

PB & J Oatmeal Smoothie

-1/2 cup old-fashioned rolled oats, ground fine in a coffee grinder or food processor.
- 1 cup milk
- 2 tbsp peanut butter
- 1/4 cup fresh or frozen raspberries
- 1/2 cup ice

Place all ingredients in a blender and blend until yummy. Sweeten to taste with honey or agave nectar (it will vary depending on how tart your berries are). Makes 2 toddler servings. You can keep it in the fridge but you may have to thin with a little extra milk before serving as it thickens up a little.

Cinnamon Sweet Potato “Fries”

This take on sweet potato fries make a great snack or breakfast side dish for toddlers, big kids, and adults. The ingredients make them suitable for babies over 8 months (consult your pediatrician). If they are too big for baby, you can cut the fries into little bites, or alternatively, make the same recipe into a puree by roasting the sweet potato and then blending it with the virgin coconut oil and the cinnamon. Virgin coconut oil is very healthful and adds a great coconut flavour. 

You can also add a dipping sauce for toddlers and kids who prefer everything with a dip by blending plain yogurt, nut butter of your choice, and a touch of honey (also makes a great dip for waffle strips).

Cinnamon Sweet Potato “Fries” 

1 med sweet potato, peeled and cut into narrow matchsticks

1 tbsp virgin coconut oil, melted

1 tsp ground cinnamon

Preheat oven to 425 degrees F. Place matchsticks in a bowl and toss with oil and then cinnamon (it will look like a lot of cinnamon) until evenly coated. 

Bake for 25 minutes or so, depending on the size of your matchsticks, flipping the fries halfway through. 


1 potato makes roughly 1 toddler portion plus one parent portion. This recipe is easily increased to make enough to be part of a breakfast for the whole family. The fries can be reheated, but don't taste quite as good. If making the puree, you can freeze it for up to three months.