Pantry Shelf Oatmeal

We love oatmeal for breakfast. But bridging the gap between food storage items and palatability sometimes presents a real challenge. After practicing for awhile, here's our oatmeal recipe. All the ingredients are shelf stable.

Oatmeal

4 cups water
2/3 cup powdered milk
2 1/4 cups oatmeal
dash salt
1 tsp vanilla
1 tsp cinnamon
1/3 cup brown sugar

Bring water to boil, whisk in powdered milk. When dissolved, add oats and return to a gentle boil. Add salt, vanilla, cinnamon. Boil 5 minutes. Stir in brown sugar and serve.

Other Mix Ins

Add to boiling water and allow to hydrate while oats cook
Dried apples
Raisins
Craisins

Fresh fruit
Maple syrup
Imitation maple flavoring

Other Insights

The powdered milk really improves the flavor. If you were using regular milk, use half water half milk for the 4 cups water. You can adjust the water and sugar depending on how runny or sweet you like it. Leftover oatmeal can be added to pancake batter, muffins, etc.

Washington DC Temple

I got to walk around outside with my brother and sister-in-law. Enjoyed the peaceful setting.

Also, you may notice I'm expecting... about 3 months along, due in November. We're excited!