Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar
These convenient, single-serving oatmeal cups are laced with maple and brown sugar and make the perfect on-the-go breakfast for busy mornings!
Servings: 18 servings
Calories: 213kcal
Ingredients
- 3 1/2 cups coconut milk (two 13.5-ounce cans)
- 8 1/2 cups water
- 1 1/2 teaspoons salt
- 6 cups rolled oats
- 1/4 cup brown sugar
- 1/4 cup maple syrup
Instructions
- Bring coconut milk, water and salt to a boil. Reduce heat to medium and add oats.
- Cook for about 20 minutes, or until most of the liquid has absorbed into the oats, stirring occasionally, then stir in the brown sugar and maple.
- Spray 18 jumbo muffin tins with cooking spray (or as many as you have and work in batches) and scoop oatmeal evenly into the cups. Place in the freezer until solid, at least a couple of hours or overnight.
- Remove the tins from the freezer and, using a butter knife or small offset spatula, gently loosen the oatmeal cups from each tin. If they seem stuck, place the tins over a pan of hot water for 5 minutes or so and they should loosen up. Wrap each cup in plastic wrap and place back in the freezer.
- When you’re ready to heat up your oatmeal, take one of the cups, unwrap it and place it in a microwave-safe bowl. Microwave for 2 to 4 minutes, stirring occasionally if needed and top with any additional toppings you desire. Some of my favorites include nuts, peanut butter and more maple syrup.
Notes
- To make this recipe baby-led weaning-friendly, omit the salt, maple syrup and brown sugar.
- You can prepare any oatmeal recipe you like and use this exact same freezing method.
- These cups will keep in the freezer for 3 months or more.
Nutrition
Calories: 213kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Sodium: 208mg | Potassium: 209mg | Fiber: 3g | Sugar: 6g | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg