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Brown Sugar and Cinnamon Freezer Oatmeal

Brown Sugar and Cinnamon Freezer Oatmeal
Oatmeal in Muffin Tins

I used to feed my boys those little packs of instant oatmeal for breakfast at least 3 days out of 5. They were quick, easy, and the boys loved them. These days, I’m a little more conscious of sugar content and the chemicals in processed food, so I prefer to make my own oatmeal. Of course, these days my kids are grown and I work from home so I have a lot more time. If I were still a young single mom of two little boys, I would totally be using the instant packets! Or, I would make a large batch of oatmeal on the weekend and freeze it for ready-to-eat meals.You can use the steel cut oats or regular oats to make freezer oatmeal, but I prefer the steel cut because I like the chewy texture better. It’s just a personal preference.

Oatmeal and Blueberries

I make a double batch of oatmeal, allow it to cool, then scoop into muffin tins. Place the muffin tins in the freezer for several hours until the oatmeal is frozen. Then wrap each oatmeal muffin in freezer paper and place them all in a large zipper storage bag. When you want to eat oatmeal, just take one or two muffins right out of the freezer and place in a microwave-safe bowl for a minute or two. That’s it! Then you can toss in blueberries, nuts, dried fruit, or whatever fixins you want to add. It’s a great way to have a nutritious breakfast in no time at all.

Brown Sugar and Cinnamon Freezer Oatmeal

Yield: 18 muffins
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Nutritious and quick, these frozen oatmeal muffins go from freezer to microwave and are ready in two minutes or less.

Ingredients

  • 6 cups water
  • 2 cups steel cut oats
  • 2 cups half-and-half or cream
  • 2-3 tablespoons light brown sugar, (maybe more to taste)
  • 1 teaspoon cinnamon, (maybe more to taste)
  • 1 teaspoon kosher salt, (maybe more to taste)
  • 4 tbsp unsalted butter

Instructions

  1. Bring water to a boil. Add oats and stir gently. Bring back to a boil and then turn down to a low simmer.
  2. Stir in half-and-half or cream. Add brown sugar, cinnamon, salt, and butter. Stir occasionally.
  3. Cook for about 45 minutes, until oats are tender and thickened. Taste and adjust seasonings accordingly. Allow oatmeal to cool for about half an hour.
  4. Spray muffin tins with cooking spray. Scoop oatmeal into muffin tins, filling completely. Place muffin tins uncovered in freezer for several hours until oatmeal is completely frozen. You can leave overnight.
  5. The oatmeal muffins should just come right out when you pull at them, but if not you may need to run a little hot water on the underside of the pan.
  6. Wrap each oatmeal muffin in freezer paper and place in a large zipper storage bag.
  7. To serve, unwrap oatmeal and place in microwave-safe bowl. Add a tablespoon or two of milk or water if you like oatmeal a little less thick. Zap 1-2 minutes, stirring halfway through.
Nutrition Information:
Yield: 18 Serving Size: 18 muffins
Amount Per Serving: Calories: 131Saturated Fat: 3gCholesterol: 16mgSodium: 145mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 3g

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Cream scones are butter-rich and slightly sweet, a lovely vessel for your favorite jam--breakfast, afternoon snack, or anything in between!
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