Heat and Eat Oatmeal
Brown-sugar cinnamon oatmeal freezes into muffin-tin portions for a quick microwave breakfast with cranberries and almonds.
Ingredients
- Salt
- Butter
- Sugar
- Water
- Brown sugar
- Milk
- Cinnamon
- Can
- Dried cranberries
- Coconut oil
Directions
- Prepare the oats with the water and salt, following the instructions on the package. When the oatmeal is done, mix in the brown sugar and cinnamon.
- Grease the muffin tin cups with non-stick spray, butter, or coconut oil so the frozen oatmeal releases easily. Spoon about 1/3 cup of oatmeal into each cup. Scatter the dried cranberries and almonds on top, then press them gently into the oatmeal so they freeze in place.
- Move the muffin tin to the refrigerator and chill until the oatmeal is fully cooled, then put it in the freezer until the portions are frozen solid. After they are frozen, place the oatmeal pucks in an air-tight freezer bag.
- To serve, put 2-3 oatmeal pucks in a microwave safe bowl and microwave on high until warmed through, stirring now and then. Add a splash of milk while reheating if you want to loosen the texture.