Disclosed are shelf stable food compositions comprising infused, dry, oatmeal flakes useful for the preparation of instant oatmeal. The instant oatmeal is, however, characterized by the oatmeal flake size, appearance, texture and taste of traditional oatmeal. The present oatmeal can be prepared by the consumer by simple addition of hot water and a 30 second steeping. Also disclosed are methods of preparing the improved dry oatmeal. The methods involve infusion of oatmeal flakes or preferably steamed oatmeal groats prior to flaking of between 1% to 35% of the oatmeal flakes of low molecular weight solutes such as sugars and polyhydric alcohols. The infused oatmeal flakes are then dried to water activities ranging from 0.17 to 0.7.