• Elisa Juarez

Fruit, Nut & Brown Sugar Oatmeal Cups

From Better Homes & Gardens, March 2019

Prep: 15 mins Freeze: 6 hrs + up to 6 months Stand: 5 mins Microwave: 2 mins Servings: 12 Yield: 12 oatmeal cups

  • 5 cups water

  • ½ teaspoon salt

  • 2 cups regular rolled oats

  • ⅓ cup packed brown sugar

  • 1 tablespoon butter

  • 1 teaspoon ground cinnamon

  • ½ cup dried cranberries or tart cherries, raisins, and/or snipped dried apricots or pitted whole dates

  • 1 cup fresh blueberries, blackberries, raspberries, and/or chopped strawberries

  • ½ cup chopped toasted almonds, walnuts, and/or pecans

  • Milk (optional)

Directions

  • Step 1 In a medium saucepan bring the water and salt to boiling; stir in oats. Cook 5 minutes, stirring occasionally (mixture will be very thin). Remove from heat. 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.

  • Step 2 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.

  • Step 3 Let stand at room temperature 5 minutes. Transfer oatmeal cups to freezer bags or airtight containers. Freeze up to 3 months.

  • Step 4 To serve, in a small bowl microwave one frozen oatmeal cup at a time, covered, 2 minutes or until heated through, stirring once. Stir before serving. If desired, stir in milk.

Image by heidimedina74 from Pixabay

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