Instant Oatmeal for Pennies

Instant oatmeal is a great healthy easy breakfast. You can make your own much cheaper and healthier than the storebought. First you'll need a box of quick cooking oats, baggies and salt.
Powder 1 cup of oats in the food processor. Put in each baggy 1/4 c oats, 2 Tbsp powdered oats and 1/4 tsp salt. Seal baggie and store in a tupperware container. To prepare add 2/3 c milk or water and microwave for 2 minutes. Add more or less milk depending on how you like the consistency of your oatmeal.

You can make your favorite flavors too. Just add 1 Tbsp sugar and 2 Tbsp dried fruit and enjoy. We try to dehydrate our own fruit whenever we can right now we have coconut, strawberries, apples, oranges and bananas.

A box of instant generic/store brand instant oatmeal is $2.00 for a box of 10 servings. We paid today $2.00 for a box of oats, which will make 40 servings. Plus our oatmeal has 4 ingredients oats, salt, sugar and fruit, not the big list of ingredients we can't pronounce that the store bought oatmeal has.

Update - We made used our homemade instant oatmeal for breakfast this morning (me-maple syrup and brown sugar, him-cinnamon and apples) It was delicious!! So much better than the storebought. The only change I'm going to make is to try 1/8 tsp salt instead of the 1/4, it was a little salty tasting to us.

Sweets for your sweet

Here's a quick and easy caramel rolls recipe to surprise your sweety in the morning.

1/2 cup packed brown sugar
1/2 cup butter or margarine
36 pecan halves
2 cups Original Bisquick® mix
1/2 cup cold water
2 tablespoons butter or margarine, softened
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

1. Heat oven to 450ºF. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 regular-size muffin cups; place in oven until melted.

2. Stir Bisquick and cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on surface sprinkled with Bisquick. Knead 5 times. Roll dough into rectangle, 15x9 inches. Spread rectangle with 2 tablespoons butter; sprinkle with 1/4 cup brown sugar and the cinnamon. Roll up tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Cut into twelve 1 1/4-inch slices. Place slices in muffin cups.

3. Bake about 10 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Leave pan over rolls a minute.

source: http://www.bettycrocker.com/