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Batch Oatmeal Recipe For The Week

Servings: 4

Supplies Needed

4 jars with lids
1 medium pot with lid
scale (optional)

I finally got around to making oatmeal by the batch, which makes my mornings so much easier. These portions are on the small side because I don’t eat large breakfasts and neither does K. This recipe is no fuss, you don’t need to boil or use a lid, which I like since oatmeal can boil over.


120 grams = 1 cup rolled oats
1090 grams = 5 cups water
1/8 teaspoon salt
OPTION 1: 2 bananas, broken into chunks (fresh or frozen)

13 grams = 2T flax meal/ground flax
30 grams = 1 1/2 T honey
1 teaspoon cinnamon (less than 1 gram)
1/4 teaspoon cardamom (less than 1 gram)
2/3 cup pecans
OPTION 2: 1/2 cup frozen blueberries or cranberries (55g)


  1. Using a medium pot, simmer the first set of ingredients for 25 minutes, uncovered.

  2. Turn off heat and stir in second set of ingredients

  3. Portion out 1 serving to eat straight away. Allow the rest to cool, divide into jars.

  4. Refrigerate. Eat as cold oatmeal a few days later.

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