Nutritious and quick, these frozen oatmeal muffins go from freezer to microwave and are ready in two minutes or less.
Author: Lucy Brewer
2cupssteel cut oats
2cupshalf-and-half or cream
2-3tablespoonslight brown sugar(maybe more to taste)
1teaspooncinnamon(maybe more to taste)
1teaspoonkosher salt(maybe more to taste)
Bring water to a boil. Add oats and stir gently. Bring back to a boil and then turn down to a low simmer.
Stir in half-and-half or cream. Add brown sugar, cinnamon, salt, and butter. Stir occasionally.
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.
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.
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.
Wrap each oatmeal muffin in freezer paper and place in a large zipper storage bag.
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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.