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- Hot Cereal
Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
published Aug 27, 2013
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It’s the first week of my second year of grad school and I have to admit I am not feeling ready. Mostly I’m bummed about four continuous months of only having enough time to do the bare minimum in the kitchen. Quick breakfasts, lunches that will survive several hours in a backpack and late-night dinners that don’t involve a lot of fuss — my cooking now sounds like headlines from a women’s magazine.
But maybe with kids or a long commute or a demanding job, you’re right there with me. If so, you understand the appeal of frozen, single-serve oatmeal. These handy little pucks of cooked oatmeal have all the mix-ins frozen right into them, so they are easy to heat up quickly or grab on your way out the door and warm up at work or school.
A photo on Pinterest inspired me to try freezing oatmeal in muffin tins, which sounds like a DIY version of the frozen discs of oatmeal you can buy at Trader Joe’s. Although you might wonder if the world really needs frozen oatmeal, I know that there are mornings when I can’t spare the extra five minutes required to measure and cook oats, and add mix-ins like fruit and nuts, as sad as that may be.
For this recipe, I used oatmeal made with old-fashioned rolled oats, but steel-cut oatmeal would work just as well, and would save even more time. Dried cherries, pumpkin seeds and almonds are my personal favorite mix-ins, but any type of dried fruits, nuts and seeds can be pressed into the tops of the oatmeal pucks before freezing. Once frozen, the oatmeal pops out of the muffin tins and can be individually wrapped and frozen for later.
My standard muffin tin cups hold about 1/3 cup each, which is not enough of a breakfast for me; I usually eat two or three pucks at a time, warmed in the microwave and topped with a little milk. It’s as fast as a bowl of cold cereal, but a lot more satisfying. And it’s comforting to know that a quick breakfast doesn’t have to feel like an afterthought.
Makes 12 (1/3-cup) pucks
Serves 4 to 6
Nutritional Info
Ingredients
- 2 cups
old-fashioned rolled oats
- 3 1/2 cups
water
- 1/8 teaspoon
salt
Honey, brown sugar, agave or other sweetener, to taste (optional)
- 1/2 cup
dried cherries
- 1/3 cup
almonds, roughly chopped
- 2 tablespoons
shelled pumpkin seeds (pepitas)
Instructions
Lightly grease a standard muffin pan and set aside. (No need to grease if you are using a nonstick pan.)
Combine the oats, water and salt in a saucepan and bring to a boil. Cook, stirring frequently, until soft and ready to eat, 3 to 5 minutes. Mix in sweetener of choice, if using. Divide the oatmeal evenly into the cups of the muffin pan. Top with the cherries, almonds and pumpkin seeds, pressing lightly to make sure they are embedded in the oatmeal.
Place the muffin pan in the freezer until oatmeal is fully frozen, at least 3 hours. Remove and allow to thaw slightly, until the oatmeal can be popped out of the pan with an offset spatula or a thin butter knife. (You can dip the bottom of the pan in warm water to speed the process.) Wrap the oatmeal in freezer-safe packaging and freeze.
To eat, remove the desired number of pucks and warm in a bowl in the microwave for 1 to 2 minutes.
Recipe Notes
Steel cut oats can be used in place of rolled oats. Adjust the amount of water and cooking time according to package directions.
Any combination of nuts, dried fruit or seeds can be used on top of the oatmeal.
(Images: Anjali Prasertong)
Filed in:
Breakfast
easy
Freezer Friendly
Ingredient
Make Ahead
quick
