How to Make Homemade Instant Oatmeal Packets and Cream Soup Mix

Convenience foods save time, but plenty of them are just a few pantry staples sold in a pricey box. When you know how to make them yourself, you spend less, toss out less packaging and decide exactly what goes in.

Once the weather turns cool, a lot of households start buying flavored instant oatmeal for breakfast and condensed cream soups for casseroles. Both are simple to copy at home. Below you’ll find a DIY oatmeal packet recipe with a dozen flavor ideas and a dry cream soup mix that replaces a can of condensed soup in any recipe.

Why make your own instant oatmeal and soup mix

Store-bought packets and cans are handy, but homemade versions win in a lot of ways.

• You save money. A big canister of quick oats makes far more bowls than the same money spent on boxed packets. You’re paying for oats, not the packaging and branding. The same goes for dry milk and cornstarch compared with cans of soup.
• You set the sugar. Sweeten each packet as much or as little as your family likes, or leave it plain.
• You set the salt. A half-cup serving of regular Campbell’s condensed cream of mushroom soup has 860 mg of sodium, according to the company. That adds up to roughly 2,150 mg per can. With a homemade mix, you can switch to low-sodium bouillon and cut that way down.
• You pick the flavors. Make combinations you won’t find on store shelves, like s’mores, cookies and cream or banana nut. Then mix a variety box your family will actually eat.
• You control the ingredients. Use gluten-free oats, skip nuts for school lunches or leave out the milk powder. Allergies and special diets are much easier to work around.
• You choose the serving size. Fill each packet to fit your family’s appetites, from little kids to hungry teens.
• You waste less. Fill reusable jars or wash and reuse snack bags instead of throwing away boxes and paper pouches.
• You use what’s already in the pantry. Oats, salt, sugar and spices are staples in most kitchens. A jar of soup mix in the cupboard also means no last-minute store run when a recipe calls for a can.

Why packets are worth the extra step

These days, I find it easier to keep my oats in one big container, scoop out what I need and top my bowl with fresh fruit. But when my kids were rushing off to school in the mornings, having homemade packets ready to go was a big help.

• Kids can make their own. They open a packet, pour it in a bowl, add hot water and stir. There’s nothing to measure.
• No mess or guesswork. Everything is measured ahead of time, so nobody is scooping, spilling or hunting for the cinnamon while the bus is coming.
• Everyone gets their own flavor. One child grabs s’mores and another takes brown sugar, all from the same box.
• They travel well. Toss a packet in a bag for work, school, camping or a hotel room. All you need is hot water.
• Portions stay steady. Each bowl is the same size, so a batch lasts as long as you planned.
• Sugar stays in check. You add the sweetener once when you fill the packets, not spoonful after spoonful at the table.

Homemade instant oatmeal packets

Flavor ideas for each packet

Add these to a packet before you seal it. Mix and match to make a variety box.

• Apple cinnamon: 1 tablespoon sugar, 1/4 teaspoon cinnamon and 2 tablespoons chopped dried apples.
• Brown sugar cinnamon: 1 tablespoon brown sugar and 1/4 teaspoon cinnamon.
• Raisin and brown sugar: 1 tablespoon packed brown sugar plus 1 tablespoon raisins.
• Health nut: 2 tablespoons wheat germ.
• Fruit and cream: 1 tablespoon powdered nondairy creamer and a spoonful of your favorite dried fruit.
• Confetti: 1 teaspoon colored sprinkles. Kids love this one.
• S’mores: A small handful of mini marshmallows and 1 tablespoon milk chocolate chips.
• Cookies and cream: 1 chocolate sandwich cookie, crushed, plus 1 tablespoon powdered nondairy creamer.
• Pumpkin spice: 1 tablespoon brown sugar and 1/4 teaspoon pumpkin pie spice.
• Maple brown sugar: 1 tablespoon brown sugar or maple sugar. Add a drop of maple syrup after cooking for extra flavor.
• Banana nut: 2 tablespoons crushed dried banana chips and 1 tablespoon chopped walnuts or pecans.
• Extra creamy: 1 tablespoon nonfat dry milk. It adds a little protein, too.

Fresh fruit can’t go in the packets, but it makes a great topping after cooking. Try any of these:

• Sliced strawberries and blueberries
• Sliced bananas
• Chopped peaches or pears
• Diced apples with a sprinkle of cinnamon
• Raspberries or blackberries

You can also stir something into the hot oatmeal right before eating:

• A spoonful of applesauce
• A drizzle of fruit syrup
• A dollop of jam or preserves
• A scoop of plain or flavored yogurt

Thanks to Ashe in Florida for several of these flavor ideas.

Reader tip: Applesauce ice cubes

Sarah from Illinois makes a batch of applesauce every few weeks and freezes it in ice cube trays, then keeps the cubes in freezer bags. Small cubes thaw much faster than one big frozen block. Her kids normally drop a plain ice cube in their oatmeal to cool it down. When the ice ran out one morning, she used an applesauce cube with a sprinkle of cinnamon sugar instead. It cooled the oatmeal and flavored it at the same time, and now her kids ask for it all the time.

Gluten-free and allergy notes

Oats are naturally gluten-free, but they’re often processed alongside wheat, barley and rye. Beyond Celiac advises people with celiac disease to choose oats labeled gluten-free, since regular oats aren’t considered safe for them. Leave out the wheat germ and sandwich cookies, too.

If you’re packing oatmeal for school or sharing with friends, label packets that contain nuts or milk powder.

Homemade cream soup mix

Thanks to Angela in New York for this mix.

Flavor variations

Stir any of these into the thickened sauce. Each one makes a “cream of” soup to match your recipe.

• Mushroom: 1/2 cup chopped mushrooms, sauteed.
• Celery: 1/2 cup finely chopped celery, sauteed.
• Onion: 1/4 cup chopped onion, sauteed.
• Chicken: 1/2 cup cooked chicken, diced small.
• Potato: 1 cup cooked potatoes, diced.
• Broccoli: 1 cup cooked broccoli, chopped.
• Asparagus: 1 cup cooked asparagus, chopped.
• Mixed vegetable: 1 cup mixed vegetables, cooked.
• Roasted garlic: 1 or 2 mashed roasted garlic cloves.
• Cheddar: 1/2 cup shredded cheddar, stirred in off the heat until melted.

Flavors can be combined, too. Try chicken with broccoli, or mushroom with roasted garlic.

How to use cream soup mix in recipes

Use the cooked sauce anywhere a recipe lists one can of condensed cream soup. That includes casseroles, pot pies, slow cooker meals, smothered pork chops and green bean casserole.

• Need two cans? Double the mix, water and butter.
• Want a bowl of soup? Thin the cooked sauce with milk or broth until it’s the way you like it, just like you’d add water to canned condensed soup.
• Making a casserole that bakes awhile? Some cooks skip the stovetop and stir the mix and cold water right into the dish. The cornstarch thickens as it heats in the oven.

Troubleshooting

• Lumpy sauce: Always start with cold water. Hot water makes cornstarch clump. Whisk before you turn on the heat.
• Too thin: Keep cooking and stirring. Cornstarch needs to bubble before it thickens all the way.
• Too salty: Use low-sodium bouillon next time, or cut the bouillon to 3 tablespoons.

How to store your homemade mixes

Keep both mixes in airtight containers in a cool, dry spot, away from the stove and dishwasher. Heat and humidity are what make them go stale.

Dry milk is the ingredient to watch. Utah State University Extension says opened nonfat dry milk keeps about 3 months, and even less in hot storage. Taste of Home lists up to one year for its similar soup mix kept cool and dry. To be safe, mix a batch you’ll use within a few months and smell it before using. Toss it if it smells off or shows any clumps from moisture.

Plain oatmeal packets with only oats and salt keep longer. Use packets with milk powder, creamer, nuts or chocolate within a few months for the best flavor.

Frequently asked questions

Can I use old-fashioned oats instead of quick oats? You can, but blend them for a few seconds first so they cook faster. Rolled oats may not soften with hot water alone, so microwave the oatmeal for a minute or two instead.

How much homemade cream soup mix equals one can? One-third cup of mix cooked with 1 1/4 cups of cold water plus 1/2 tablespoon of butter replaces one 10.5-ounce can of condensed cream soup.

Can I make overnight oats with these packets? Yes. Empty a packet into a jar, pour in about 3/4 cup of milk, stir and refrigerate it overnight. Eat it cold or warm it up in the morning.

Is homemade cream soup mix gluten-free? It can be. Cornstarch and potato flakes don’t contain gluten, but some bouillon brands do. Check the bouillon label for wheat before you mix a batch.

Can I make the soup mix dairy-free? Try powdered soy milk or another nondairy milk powder in place of the dry milk, and use oil or dairy-free butter. The flavor and texture may be a little different.

How long do homemade oatmeal packets last? Plain packets keep for months in an airtight container. Packets with milk powder, creamer or nuts are best used within a few months.