JUST PEACHY FREEZER OATMEAL CUPS
This is a versatile recipe which can be modified to suit your preferences. Frozen oatmeal can be transported from freezer to bowl for a hearty morning breakfast! I prefer using evaporated milk for extra creaminess, but you can use regular milk or a mixture of water and milk.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 8h35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 325 calories, Carbohydrate 30.2 g, Cholesterol 48.7 mg, Fat 16.7 g, Fiber 2 g, Protein 14.5 g, SaturatedFat 8.1 g, Sodium 277.2 mg, Sugar 19.9 g
REFRIGERATOR OATMEAL CUPS
A deliciously cold and creamy morning grab and go breakfast that's perfectly portable and healthy too! These little jars are great for camping trips and morning commutes.
Provided by SHANNONSWEENEY
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 8h5m
Yield 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 468.8 calories, Carbohydrate 73.3 g, Cholesterol 44.8 mg, Fat 17 g, Fiber 7.5 g, Protein 10.2 g, SaturatedFat 9.2 g, Sodium 57.1 mg, Sugar 28.2 g
BAKED OATMEAL CUPS RECIPE BY TASTY
Here's what you need: large eggs, milk, applesauce, sunflower butter, maple syrup, vanilla extract, old fashion oat, baking powder, ground cinnamon, fine salt, topping of your choice
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 12 cups
Number Of Ingredients 11
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!
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18 TIP FOR HOW TO MAKE FROZEN OATMEAL CUPS | EAT THIS …
From eatthis.com
3.4/5 (17)Estimated Reading Time 9 minsAuthor Olivia TarantinoPublished Feb 14, 2016
- USE STEEL CUT OR ROLLED OATS. Both are loaded with fiber and high in vitamins E, B1 and B2., but have major differences in cook time and texture. Old-fashioned rolled oats are already partially cooked, so they take about 25 minutes to make.
- THE BASIC RECIPE. For two 12-cup muffin tins, or 8-12 servings, you'll need to use 2 cups of steel cut oats in 6 cups of liquid, or 2 cups of rolled oats for about 4 cups of liquid.
- HOW TO FREEZE IT. Once you pour the oatmeal into the lightly greased muffin tin cups, don't head to the oven! You just simply stick the pan in the freezer and let that sit for about 3-4 hours.
- HOW LONG TO KEEP IT FROZEN FOR. One of the major bonus points about these little treats is the extended shelf life you get for your oatmeal. These cups can stay frozen for about 3-4 months with the same great flavor as the day you put it in.
- HOW TO EAT IT. When the time comes and you're ready to eat the frozen oats there are a few different ways to go about reheating them. They can be thawed in the fridge overnight and then microwaved with a splash of milk for 30 second increments while stirring in between.
FROZEN OATMEAL CUPS - SLENDER KITCHEN
From slenderkitchen.com
Servings 8Total Time 35 minsCategory BreakfastCalories 150 per serving
- Add everything to a large pot. Bring to a boil and then turn down to a simmer. Cook for 4-5 minutes until oats are soft. Be careful not to overcook since they will be reheated. If you are making steel cut oats, follow the cooking and liquid directions on the package.
- Spray a muffin tin with cooking spray or line with cupcake liners. Fill each one half way. Add your toppings and fill in the muffin tin with the oatmeal. Adding the toppings in the center ensures they don't fall off after being frozen.
- Place in the freezer and freeze overnight. Pop out of the muffin tin, using a butter knife if needed, and place in a ziploc bag for storage. For a metal muffin tray, dip the muffin tin bottom in hot water to loosen up the muffins. This will make them easier to remove.
- To reheat, place 1-2 muffins (depending on the serving size you want) in a microwave safe bowl. Warm 2-3 minutes until warmed through, adding extra liquid if desired.
EASY FREEZER PREP OATMEAL CUPS - THE LEAN GREEN BEAN
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- Remove from heat, stir in nut butter and any other mix-ins you’re using, cover the pot and let sit for 6-8 minutes.
FREEZER OATMEAL CUPS - MAKE AHEAD BREAKFAST IDEA
From savorandsavvy.com
5/5 (1)Category BreakfastCuisine AmericanTotal Time 3 hrs 25 mins
- 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.
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