Post by Loupy on Jan 27, 2014 22:56:23 GMT -7
Heat and Eat Oatmeal (Make ahead recipe)
From Beth @ www.budgetbytes.com/
Author: Via TheKitchn.com
I’m always looking for ways to streamline my breakfast routine. While I am the type to get up an hour early just to give myself time to enjoy breakfast, I don’t want to spend any more time than absolutely necessary preparing that breakfast. I want to have as much time as possible to sip my coffee and enjoy my meal. The concept is easy. Prepare your oats on one day, divide, and freeze for easy reheating later. It’s pretty much the same thing I do with my baked oatmeal, but this is regular oatmeal with all sorts of chunky toppings (plus the initial preparation is much faster).
I flavored my oats with brown sugar and cinnamon, then topped them with sliced almonds and dried cranberries because that’s what was in my pantry. Other great ideas for flavorings and toppings include (but are certainly not limited to): ground flaxseed, vanilla or almond extract, walnuts, grated coconut, chocolate chips, raisins, chopped dried apricots, walnuts, or whatever else your heart desires!
Prep time: 24 hours
Cook time: 15 mins
Total time: 24 hours 15 mins
Serves: 5 (2 pucks each)
Ingredients
2 cups old-fashioned rolled oats
3½ cups water
½ tsp salt
3-4 Tbsp brown sugar
½ tsp cinnamon
⅓ cup dried cranberries
⅓ cup sliced almonds
Instructions
Cook the oats with the water and salt according to the package directions.
Once the oatmeal is cooked, stir in the brown sugar and cinnamon.
Coat the cups of a muffin tin with non-stick spray, or smear in butter or coconut oil (for easy removal of the frozen oats).
Fill each cup in the muffin tin with about ⅓ cup of oatmeal.
Sprinkle the dried cranberries and almonds over top.
Push the toppings down into the oats slightly, so that when the oats freeze they will hold onto the toppings.
Place the muffin tin in the refrigerator until completely cooled, then transfer to the freezer until completely frozen.
Once the oats are completely frozen, transfer them to an air-tight freezer bag.
To serve, place 2-3 pucks of oatmeal into a microwave safe bowl and heat on high until warm (stir occasionally).
You can add a splash of milk to keep it moist as it reheats.
* You’ll get less icicles if you cool them in the refrigerator before transferring them to the freezer, although it isn’t 100% necessary. Let them freeze until stiff, then pop them out (a butter knife helps) and transfer them to a heavy duty zip top freezer bag.
Label the bag and keep it in the freezer. When you want to eat your oats, just pop a couple pucks in a bowl and microwave on high until they’re heated through. You’ll want to stir every now and then to make sure it heats evenly. Also, a splash of milk helps keep them moist as they heat.
From Beth @ www.budgetbytes.com/
Author: Via TheKitchn.com
I’m always looking for ways to streamline my breakfast routine. While I am the type to get up an hour early just to give myself time to enjoy breakfast, I don’t want to spend any more time than absolutely necessary preparing that breakfast. I want to have as much time as possible to sip my coffee and enjoy my meal. The concept is easy. Prepare your oats on one day, divide, and freeze for easy reheating later. It’s pretty much the same thing I do with my baked oatmeal, but this is regular oatmeal with all sorts of chunky toppings (plus the initial preparation is much faster).
I flavored my oats with brown sugar and cinnamon, then topped them with sliced almonds and dried cranberries because that’s what was in my pantry. Other great ideas for flavorings and toppings include (but are certainly not limited to): ground flaxseed, vanilla or almond extract, walnuts, grated coconut, chocolate chips, raisins, chopped dried apricots, walnuts, or whatever else your heart desires!
Prep time: 24 hours
Cook time: 15 mins
Total time: 24 hours 15 mins
Serves: 5 (2 pucks each)
Ingredients
2 cups old-fashioned rolled oats
3½ cups water
½ tsp salt
3-4 Tbsp brown sugar
½ tsp cinnamon
⅓ cup dried cranberries
⅓ cup sliced almonds
Instructions
Cook the oats with the water and salt according to the package directions.
Once the oatmeal is cooked, stir in the brown sugar and cinnamon.
Coat the cups of a muffin tin with non-stick spray, or smear in butter or coconut oil (for easy removal of the frozen oats).
Fill each cup in the muffin tin with about ⅓ cup of oatmeal.
Sprinkle the dried cranberries and almonds over top.
Push the toppings down into the oats slightly, so that when the oats freeze they will hold onto the toppings.
Place the muffin tin in the refrigerator until completely cooled, then transfer to the freezer until completely frozen.
Once the oats are completely frozen, transfer them to an air-tight freezer bag.
To serve, place 2-3 pucks of oatmeal into a microwave safe bowl and heat on high until warm (stir occasionally).
You can add a splash of milk to keep it moist as it reheats.
* You’ll get less icicles if you cool them in the refrigerator before transferring them to the freezer, although it isn’t 100% necessary. Let them freeze until stiff, then pop them out (a butter knife helps) and transfer them to a heavy duty zip top freezer bag.
Label the bag and keep it in the freezer. When you want to eat your oats, just pop a couple pucks in a bowl and microwave on high until they’re heated through. You’ll want to stir every now and then to make sure it heats evenly. Also, a splash of milk helps keep them moist as they heat.
