This recipe is adaptable and can be changed to fit your preferences. You may transfer frozen oatmeal from the freezer to a bowl for a filling morning meal! For added creaminess, I prefer using evaporated milk, but you may also use ordinary milk or a combination of milk and water.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs 5 mins |
| Total Time: | 8 hrs 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- 4 cups evaporated milk
- ¼ teaspoon salt
- 1 cup rolled oats
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ⅓ cup slivered almonds, roasted
- ½ cup chopped peaches
Instructions
- Lightly grease a 12-cup muffin tin with nonstick cooking spray.
- Combine evaporated milk and salt in a large pot over medium-high heat and bring to a rolling boil. Stir in oats, reduce heat to a low simmer, and cook, stirring frequently, until oats are tender and liquid is absorbed, about 15 minutes. Remove from heat and stir in maple syrup, cinnamon, almonds, and peaches. Allow oatmeal to thicken for 5 minutes.
- 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 until oatmeal is hot.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 8 g |
| Sodium | 277 mg |
| Sugars | 20 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |