Add water to a medium-sized pot and bring to a boil. Add in steel cut oats and cook according to the package directions, simmering for approximately 30 minutes.
2
Stir in the maple syrup and let cool for 10 minutes. Meanwhile, lightly spray 2 12-cup muffin tins with cooking spray.
3
Fill each muffin cup 3/4 way full with oatmeal, then add any desired toppings like chopped fruit or nuts. Press toppings gently to make sure they are adhering to the oatmeal.
4
Place oatmeal cups in the freezer and freeze until firm, approximately 3-4 hours.
5
Remove from the freezer, let thaw for 5-10 minutes, then gently pop the oatmeal cups out of the muffin pan with a butter knife. Place them in a freezer safe container and put back into the freezer until ready to eat!
To eat: place 1-2 oatmeal cups into a microwave safe bowl and heat for approximately 1 minute in the microwave. Remove, stir, add a few tablespoons of Wholesome Pantry Milk or Almond milk, then heat again for 1 minute or until warmed through.
Add water to a medium-sized pot and bring to a boil. Add in steel cut oats and cook according to the package directions, simmering for approximately 30 minutes.
2
Stir in the maple syrup and let cool for 10 minutes. Meanwhile, lightly spray 2 12-cup muffin tins with cooking spray.
3
Fill each muffin cup 3/4 way full with oatmeal, then add any desired toppings like chopped fruit or nuts. Press toppings gently to make sure they are adhering to the oatmeal.
4
Place oatmeal cups in the freezer and freeze until firm, approximately 3-4 hours.
5
Remove from the freezer, let thaw for 5-10 minutes, then gently pop the oatmeal cups out of the muffin pan with a butter knife. Place them in a freezer safe container and put back into the freezer until ready to eat!
