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DIY Instant Porridge Packets

July 11, 2013 by Shellie Wilson

DIY-instant-porridge-oats-healthy

My son is currently obsessed with porridge. He is the only one in the family with this unnatural obsession so it doesn’t make sense to cook up a whole pot for one serve. We had been buying the instant porridge packets but apart from the fact they are overpriced and overloaded with sugar the DIY frugal mother in me couldn’t carry on paying for them.

Solution:  1 bag of quick oats, some snack sized zip-lock bags and a 3 year old helper.

I used quick oats which is actually just normal oats that have been blitzed in a blender. But my quick oats were the same price of normal oats so blitzing them did not make sense for this time poor mom.

I followed the microwave instructions on the packet, which was 1/3 cup of porridge with 2/3 cups  of milk. I measured out the milk into one bag and marked it with a permanent marker pen. I then used this fill line mark to mark all 20 of my bags. This allows me to pour the milk into the empty oats bag as a measuring tool, saving time.

I then proceeded to add 1/3 cup of oats to all of the bags, by me I mean my 3 year old helper.

That is it.  When you want to use open up the individual serve,  pour into a microwave safe bowl, fill the bag with milk until the marked line, mix and microwave for 90 seconds or per the instructions on your bag of oats.

Total time to make 20 bags around 10 mins. Plus an extra 90 seconds as my son then wanted porridge for lunch.

He wanted some fruit in some so we used some dried blueberries and cranberries which I had on hand but totally optional.

You can add fresh fruit or honey once cooked.  I prefer mine with a little bit of sugar so you could easily add 1/2 teaspoon of sugar to the bags too.

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Have you read?

These Bakery-Style Biscoff Cupcakes Disappear in Minutes

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

  • Bakery-style results at home – fluffy sponge + silky frosting. 
  • Cookie butter goodness – spiced caramel flavor in every bite. 
  • Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots. 
  • Crowd pleaser – loved by both adults and kids. 

Ingredients

For the Cupcakes:

  • 200g (1 cup) sugar 
  • 200g (1 ¾ cups) all-purpose flour 
  • 120g (½ cup) unsalted butter, softened 
  • 2 large eggs 
  • 120ml (½ cup) milk 
  • 1 ½ tsp baking powder 
  • 1 tsp vanilla extract 
  • Pinch of salt 

For the Biscoff Buttercream Frosting:

  • 150g (? cup) unsalted butter, softened 
  • 200g (1 ½ cups) powdered sugar 
  • 150g (about ½ cup) Biscoff spread (smooth) 
  • 1–2 tbsp milk (to loosen, if needed) 

For Topping:

  • Mini Biscoff biscuits (one per cupcake) 
  • Crushed biscuits for sprinkling (optional) 

Method

Step 1 – Bake the Cupcakes

  1. Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases. 
  2. Beat butter and sugar together until light and fluffy. 
  3. Add eggs one at a time, then stir in vanilla. 
  4. Mix flour, baking powder, and salt in a separate bowl. 
  5. Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined. 
  6. Divide batter evenly into cupcake cases. 
  7. Bake for 18–20 minutes until golden and springy. 
  8. Cool completely before frosting. 

Step 2 – Make the Biscoff Buttercream

  1. Beat softened butter until pale and creamy. 
  2. Add powdered sugar gradually, mixing until smooth. 
  3. Beat in Biscoff spread until fully combined. 
  4. If too thick, add 1–2 tbsp milk for a silky, pipeable consistency. 

Step 3 – Decorate

  1. Pipe swirls of Biscoff buttercream onto cooled cupcakes. 
  2. Top each with a mini Biscoff biscuit. 
  3. Sprinkle crushed biscuits for extra crunch. 

Tips for Perfect Biscoff Cupcakes

  • Use room temperature ingredients for a smooth batter. 
  • Don’t overbake – cupcakes should be soft and springy. 
  • Chill the frosting slightly before piping for firmer swirls. 
  • Make ahead – cupcakes can be baked the day before and frosted when ready to serve. 

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

 

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