Freezer Oatmeal Cups Recipe builder
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.
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Freeze for 6 hours or until firm. Let stand at room temperature for 5 minutes then transfer oatmeal cups to a freezer safe container or bag. Cover and freeze for up to 3 months. To make: Place one oatmeal cup in a microwave safe bowl and heat for 2 minutes or until heated through. Stir in a little milk to reach desired consistency.
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Store leftover Baked Oatmeal Cups in an airtight container in the refrigerator for up to 5 days then eat chilled, or microwave for 20-30 seconds or until warmed through. To freeze: cool the oatmeal cups completely then place in a single layer in a gallon-size Ziplock freezer bag. Remove all the air then seal and freeze flat.
Easy Freezer Prep Oatmeal Cups
Instructions. Preheat the oven to 350°F and grease a muffin tin generously with cooking spray. In a large bowl, stir together the oats, baking powder, cinnamon and light brown sugar. In a separate small bowl, whisk together the mashed banana, milk, eggs, melted butter and vanilla extract. Add the wet ingredients to the bowl with the dry.
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Instructions. In a large pot, bring water to a boil on stovetop on high heat. When the water is boiling, reduce the heat to medium and add the oatmeal. Cook for about 5 minutes, stirring occasionally. Add in the vanilla and maple syrup, stir well. Spray two muffin tin pans (24 cups) with non-stick spray.
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Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray. In a large bowl, mix rolled oats, cinnamon, baking powder and salt. In another bowl, whisk together almond milk, maple syrup, ground flaxseed and vanilla.
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Stove Top Method: Boil 2 ½ cups of water in a saucepan. Once it comes to a boil, pour in one cup of steel oats and stir. Simmer for 20 minutes. Keep your eye on it as it likes to bubble up a lot. Slow Cooker Method: Place ratio of 1.5 cups of steel cut oats to four cups of water in a slow cooker.
Baked Oatmeal Cups (FreezerFriendly) Just a Taste
Once frozen, place muffin tin in a 13 x 9 casserole tin with 2 inches of warm water. After 5-8 minutes loosen with a sharp knife and pop out the cups. Store in freezer containers, lined with wax paper. To rewarm, place oatmeal cup in a bowl. Add 2 tsp of water on top, microwave for 2:00-3:00.
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Fill each one half way. Add your toppings and fill in the muffin tin with the oatmeal. Adding the toppings in the center ensures they don't fall off after being frozen. 3. Place in the freezer and freeze overnight. Pop out of the muffin tin, using a butter knife if needed, and place in a ziploc bag for storage.
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Step 1: Bring water and a ¼ teaspoon salt to a boil in a saucepan on high heat. Stir in your 2 cups of oats. Step 2: Reduce heat to a simmer and cook oats until soft, 20 to 30 minutes. Step 3: If all the liquid has reduced before your oats are tender, stir in a bit more water or milk.
Freezer Meal Prep Oatmeal Cups Cupcakes & Kale Chips
Prep Time: 5 minutes. Cook Time: 25 minutes. Total Time: 30 minutes. These healthy Baked Oatmeal Cups contain no refined sugar and are utterly delicious. Plus, you can make them 4 different ways to satisfy everyone. From apple cinnamon to blueberry, banana, or simply plain. Easy to make in about 30 minutes.
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Divide the oatmeal between the prepared muffin cups. Place muffin pan in the freezer until oatmeal is frozen solid, 8 hours to overnight. Pop out each frozen muffin disk and store in a freezer-safe, quart-sized bag. To serve place 1 or 2 frozen oatmeal disks in a bowl. Microwave on high power for 1 1/2 to 3 minutes stirring halfway through, or.
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Combine the dry ingredients in a large bowl. Whisk the wet ingredients in a separate bowl. Pour the wet ingredients into the oat mixture and stir. Stir in the blueberries. Fill the muffin pan with the oatmeal mixture and bake for 20 minutes. Remove the oatmeal cups with a spatula and place them on a wire rack to cool.
FreezerFriendly Strawberry Baked Oatmeal Cups Hello Veggie
Stir in brown sugar, butter, and cinnamon. Transfer to a bowl; cover and chill until cool (mixture will thicken as it cools). Stir in dried fruit. Grease twelve 2 1/2-inch muffin cups. Spoon about 1/2 cup of the oatmeal into each prepared muffin cup. Sprinkle with fresh berries and nuts; press lightly. Cover and freeze 6 hours or until firm.
Apple Cinnamon Freezer Oatmeal Cups Countryside Cravings
Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with parchment paper baking cup liners, silicone baking cups or spray the muffin tin with avocado oil.; In a large mixing bowl combine the oats, maple sugar, flaxseed, baking powder, cinnamon and salt.
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Cook the oatmeal. Combine the oats, brown sugar, water, milk, and salt in a saucepan and bring to a boil. Cook several minutes to the desired consistency. Customize the oatmeal cups. Divide the oatmeal between the muffin tins and sprinkle on the toppings in whatever combination you like. Helpful tip.
