Breakfast Copycats

Instant homemade oatmeal is a healthy upgrade
from the packet-kind, and just as fast and

Tiffany Rudd copycats storebought
breakfasts… and we’re not talking cold
cereal here!

For information about Tiffany’s challenge
visit her website

Homemade Instant Oatmeal Packets
9 cups old fashioned oats
3 cups quick cooking oats
2 teaspoons salt

Preheat oven to 350 degrees. Measure 9 cups of old
fashioned oats onto a large cookie sheet and toast in the
oven for 10-15 minutes, stirring occasionally. While these
oats are toasting, put the 3 cups of quick oats in a
blender and pulse until roughly ground. Stir together both
kinds of oats and salt in a large bowl.

Add any dry mix-ins you want and then either store in an
airtight container or measure 1/2 cup servings into
individual ziplock bags. I usually use these 12 cups of
base to make 3 flavor varieties. I keep some in mason jars
for me and the kids and send the ziplock baggies with my

When you are ready to eat, just add enough hot water to
reach your desired consistency {usually around 3/4 cup} and

Flavor Mix-Ins

Strawberries & Cream Oatmeal
4 cups instant oatmeal base
3 tablespoons powdered milk
1 tablespoon coconut sugar or brown sugar
1 cup freeze-dried strawberries

Fruit & Nut Oatmeal
4 cups instant oatmeal base
1/2 cup dried fruit
1/2 cup unsalted nuts
1 tablespoon brown sugar

Cinnamon Raisin Oatmeal
4 cups instant oatmeal base
3/4 cup raisins
2 teaspoons cinnamon
1 tablespoon brown sugar

Maple Brown Sugar Oatmeal
4 cups instant oatmeal base
2 tablespoons maple sugar*
1 tablespoon brown sugar
1 teaspoon cinnamon

Homemade Toaster Pastries
1/4 cup ice water
1 egg
2 cups whole wheat pastry flour
1/2 tsp salt
12 tablespoons butter (1 1/2 sticks)
3/4-1 cup fruit (fresh or frozen)
1 teaspoon cornstarch (optional)

Frosting Ingredients:(optional)

2-4 ounces of cream cheese
3-4 tablespoons pureed fruit

Fill a drinking glass with water and a few ice cubes. Let
it sit while you work on the four and butter mixture.

Whisk together the flour and salt in a large bowl. Now you
need to mix together the butter and flour until it
resembles a crumbly meal. There are a few ways to do this.
If you have a food processor, you can cut the butter into
1/2 inch chunks spread them evenly on top of the flour in
the food processor and then process until blended. You can
grate the butter with a cheese grater and then mix it by
hand into the flour (my favorite method). Or, you can just
use a pastry cutting tool to combine the flour and butter.
Just make sure the butter is cold (not melted or even
softened), or your texture will be off.

Take the ice water and measure out 1/4 cup into a 1-cup
measuring cup. Crack the egg into the measured ice water
and beat with a fork.

Pour the egg-water mixture into your flour-butter mixture.
Stir with a large spoon, or you can mix it in a KitchenAid.
Add a tablespoon or two of water if it seems dry.

If you aren’t using all the dough immediately, you can wrap
it in plastic wrap and refrigerate it for a few days. Or,
you can place it in a freezer bag and freeze it.

I usually divide the dough in half and roll each half out
on a piece of parchment paper. You’ll want to flatten it
into a big rectangle or square that is no more than a
quarter inch thick. I prefer my toaster pastry with a
little less crust, so I roll mine even thinner than that.

Using a knife or a pizza cutter, cut out 20-24 rectangles
of dough. Lay half the rectangles onto a parchment lined
baking sheet.

Filling Directions:

Most of the time I just grab some frozen strawberries or
blueberries out of the freezer, zap them for a few minutes
in the microwave and then puree them to a chunky texture in
my Blendtec. If, however, you want a filling that stays a
little thicker, you can cook your fruit (fresh or frozen)
on the stove for a few minutes. Mix 1 teaspoon cornstarch
with 2-3 teaspoons of cold water. Add this mixture to your
fruit and cook over medium-low heat until it thickens.

Spoon a tablespoon or two of your filling onto each of the
rectangles waiting on your baking sheet. Top them with the
remaining dough rectangles and seal around the edges by
pressing down on them with a fork. Poke a few holes in the
top with a toothpick or a fork as well.

Baking & Storing Directions:
Bake at 375 degrees for 18-24 minutes or until golden
brown. Cool on a cooling rack and then either eat right
away or store in the fridge for 3 days or the freezer for
several months. They can be eaten cold or reheated in the
microwave or toaster.

Frosting Directions:

I don’t always add frosting. I actually prefer them
without, but my kids are well aware that pop-tarts have
brightly colored frosting, so I usually frost at least a
few for them. I don’t get fancy though, they just get a
thin layer of fruit flavored cream cheese. Pureed
blueberries or strawberries make pretty purple or pink
frosting to make the kiddos happy. Just puree some leftover
filling from the pastries and whip with a little cream
cheese. Even after they are frosted, they can be kept in
the fridge for 3 days, or frozen. You’ll just need to
microwave to reheat instead of using the toaster.
Whole Wheat Blender Waffles
1 1/2 cups unsweetened almond milk*
1 cup + 1 tablespoon wheat berries or 1 1/2 cups whole
wheat flour
2 tablespoons whole or ground flaxseed
2 eggs
1/4 cup unrefined coconut oil
2 tablespoons honey
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
(*skim or soy would work fine too)

Blend milk, wheat berries and whole flaxseeds on high for 4-
5 minutes until batter is smooth. Add remaining ingredients
and blend on low for 1-2 minutes, or until incorporated. Let
sit for 10 minutes, stir the batter to remix, and then cook
in a hot waffle iron.

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