Fellow Chicago blogger and momma-to-be Katie posted a link to a recipe lately about how to make frozen oatmeal, and I knew I had to try because 1- oatmeal (particularly old fashioned oats) are excellent for breastfeeding mamas and 2- I don’t have time to make myself breakfast most days with Bryce (let along 40 minutes for oats), so something that is quick & easy is key. So I tried out the recipe and tweaked it a little bit to add a bit more protein and flavor. The result? Awesome-ness. Best hack ever to change old fashioned oatmeal into instant oatmeal with just a couple minutes in the microwave.
This is an easy recipe to prep on a Sunday and freeze so you have full-fiber, satisfying breakfasts for the entire week!
Adapted from this Popsugar recipe
Servings: This recipe makes enough for seven breakfasts if you use three “oatmeal muffins” per serving.
8 cups water
1/4 teaspoon sea salt
2 cups steel-cut or old fashioned oats
7 tablespoons pure maple syrup
1 tablespoon cinnamon
1 tablespoon chocolate PB2
2 tsp vanilla extract
- Bring water and salt to a rolling boil. Pour in oats, stir, and reduce heat to simmer, cooking for 30 minutes.
- Turn off heat and stir in the maple syrup, cinnamon, PB2 and vanilla extract. Allow to sit for 10 minutes.
- Lightly grease 21 sections of two 12-cup muffin tins, and pour in the oatmeal.
- Freeze flat for five hours. Remove pan from the freezer and allow to thaw for a few minutes. Using a rubber spatula, gently pop the oatmeal “muffins” out of the pan, seal in a freezer bag, and keep frozen.
- When you’re ready to eat, place two to three in a bowl and microwave for 2-3 minutes. Add your favorite toppings (think nuts, dried fruit, brown sugar, milk, chocolate chips, etc.) and enjoy!