Best Diy Freezer Oatmeal Cups Recipes

MAKE AHEAD FREEZER STEEL CUT OATMEAL CUPS

Steps:

• Boil 1 cup of water per ¼ cup of steel cut oats. Boil water and add the oats, stir and shut off the stove. Add the lid and go to bed. The oats are perfect the next morning.
• Ratio is 2 cups of steel cut oats to 5 cups of water and stir. Seal and cook for 4 minutes and naturally release. That may not seem like much time but the warming up takes some time and the natural release takes 10-15 minutes. Add in toppings or form into the muffins and freeze.
• Boil 2 ½ cups of water in a saucepan. Once it comes to a boil, pour 1 cup of steel oats in the pan and stir. Simmer for 20 minutes. Keep your eye on it as it likes to bubble up a lot. Test and make sure it is the consistency you like and if not, cook an additional 5-7 minutes. Add in toppings or form into the muffins and freeze.
• Place ratio of 1.5 cups of steel cut oats to 4 cups of water in a slow cooker. Turn on low for 7-8 hours. Add in toppings or form into the muffins and freeze.
• Put one cup of steel cut oats into the rice cooker with 4 cups of water and turn on the "white rice" setting. If you have a "porridge setting" cook for 2 hours.
• Once you chosen your way to cook the steel cut oats, and they are done, add in any toppings, (like fruit, raisins, cinnamon, etc.) before portioning it into cups. Scoop the oatmeal into muffin tins. Freeze for at least three hours, or until they are solid.
• Remove from freezer and press a spoon or a butter knife along an edge to pop them out. Put in a gallon sized freezer safe bag. I also like to double wrap these if I know I won't eat them immediately.
• Place two oatmeal cups in a microwave-safe bowl. Add in 2 tbsp. of water. Microwave for about three minutes. Break apart oatmeal cups. Stir in your desired amount of milk. Microwave for an additional minute.

JUST PEACHY FREEZER OATMEAL CUPS

Steps:

• Lightly grease a 12-cup muffin tin with nonstick cooking spray.
• Combine evaporated milk and salt in a large pot over medium-high heat and bring to a rolling boil. Stir in oats, reduce heat to a low simmer, and cook, stirring frequently, until oats are tender and liquid is absorbed, about 15 minutes. Remove from heat and stir in maple syrup, cinnamon, almonds, and peaches. Allow oatmeal to thicken for 5 minutes.
• Divide the oatmeal between the prepared muffin cups. Place muffin pan in the freezer until oatmeal is frozen solid, 8 hours to overnight. Pop out each frozen muffin disk and store in a freezer-safe, quart-sized bag.
• To serve place 1 or 2 frozen oatmeal disks in a bowl. Microwave on high power for 1 1/2 to 3 minutes stirring halfway through, or until oatmeal is hot.

REFRIGERATOR OATMEAL CUPS

Steps:

• Stir oats, half-and-half, brown sugar, cinnamon, and salt together in an air-tight container until blended. Seal container and refrigerate 8 hours to overnight.
• Pour contents of container into prepared oatmeal; stir. Slice a banana and add to oatmeal.

BAKED OATMEAL CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Place milk, applesauce, nut butter, maple syrup, vanilla, and eggs in a medium-sized bowl. Whisk until combined.
• Add oats, baking powder, cinnamon, and salt. Stir quickly to make sure everything is well-hydrated.
• Pour batter into a greased muffin tin, and add toppings of your choice. Bake for 20-25 minutes or until the middle springs back when gently pressed.
• Oatmeal cups can be enjoyed immediately and/or frozen in an airtight container (once completely cool) to be enjoyed later by microwaving for 2 minutes.
• Enjoy!