1/2 cup powdered nondairy creamer 1/2 cup confectioners' sugar 1/3 cup packed brown sugar 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon pumpkin pie spice 1/4 teaspoon ground nutmeg ADDITIONAL INGREDIENTS (for each serving) 2/3 cup quick-cooking oats 1/2 cup boiling water brown sugar (optional)
In a bowl, combine the first seven ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 9 batches (about 1 cup total).
To prepare oatmeal: In a bowl, combine oats and 2 tablespoons oatmeal spice mix. Add enough boiling water until oatmeal is desired consistency. Sprinkle with brown sugar if desired. Yield: 1 serving.
89 calories, 0 grams fat, 21 grams carbohydrates, 1 grams proteinper serving. This recipe is low in fat.
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I wish I could rate this more than 5 stars because this is AMAZING! Two tablespoons seemed like a lot to me so I put a little less than 3 teaspoons and it turned out perfectly with 1/2 cup of oats. Also, using milk makes it taste a little creamier. This is a HUGE lifesaver because I can buy the big cans of oats and save money by making my own. Thank you so much!
Guest Foodie February 27, 2010 REVIEW:
This is wonderful! I have been looking for a way to recreate "cinnamon and spice" oatmeal in a healthier way. I substituted splenda and now I have a sugar-free, healthy and nutritious breakfast treat. I will repost this recipe with the changes for a sugar-free mix. Thanks!!
josh July 27, 2008 REVIEW:
Do you know that particular brand of instant oatmeal that sells the variety packs? Well, my favorite has been the one flavored with cinnamon and undisclosed spices. The only problem is that you have to buy 6 packs of some crappy maple and brown sugar flavor and 4 packs of some stupid apple flavor just to get two packs of the sweet powdered nectar of the gods. They do sell boxes of the flavor, but only in several stores around the country, and even then the stores seem to stock it on a whim.
I've been dreaming of the ability to recreate that flavor on my own for the last 30 years. Dreaming of being able to heap spoonful upon spoonful into my bowl. Alas, every stab I took at cracking the code left me grossly off the mark.
Until I stumbled, jaded and beat down, upon this little miracle. Upon a cursory scan of the ingredients here, something clicked. Pumkin pie! That was the flavor region heretofore familiar yet beyond naming. My god, this could be it! A quick google search for pumpkin pie spice recipes had me off to the grocery store for the one ingredient I lacked. Returning home with the all spice I quickly got to work mixing it into the cinnamon, nutmeg, and ginger. Not having confectioner's sugar, I used caster with a couple tablespoons of corn starch. I packed the brown sugar, added the cinnamon, nutmeg, and the measure of freshly made pumkin pie spice. All that was missing was the powdered non-dairy creamer, but it would have to do. While history taught me not to get my hopes up, I licked my finger and stuck it into the batch. As I sucked the powdery sugar it was as if my mouth were a slot machine and I just won the jackpot. Hands down, this humble cinnamon and spice recipe has given me everything I ever wanted out of breakfast. I'm just thankful I have many years left to enjoy this amazing culinary gift. Thank you, cdkitchen.com. Thank you.
Sarah December 15, 2006 REVIEW:
I omitted the confectioner's sugar.
This was wonderful! This is what I've been working for months to achieve. Thank you for posting it. I just recommend making it with less sugar--it gets 5 stars with less.
Breakfast casseroles are a great way to feed your family a delicious breakfast, or cook up a crowd-sized brunch. Try an overnight casserole, simply make the night before and in the morning bake to perfection.