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.
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