Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

In a hurry and don't have time to make breakfast? This recipe is ideal for a quick yet yummy breakfast. Just pop in the microwave and voila, your oatmeal is ready. Meal prep at its best.

Recipe Summary

cook:
5 mins
additional:
8 hrs 10 mins
total:
8 hrs 25 mins
prep:
10 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle 1/2 cup sugar over sliced strawberries in a bowl. Let rest until juices have been released, 10 to 15 minutes.

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  • Boil water and almond milk together in a large pot. Add oats and cook over medium-low heat for 5 minutes, stirring frequently. Stir in strawberries, remaining 1/2 cup sugar, bananas, cinnamon, vanilla extract, salt, and nutmeg and remove from heat. Stir in pecans.

  • Grease 18 muffin cups and fill each to the top with oat mixture, mounding a bit. Freeze 8 hours to overnight. Remove oatmeal from muffin cups and place in freezer bags or a freezer-safe container.

  • Prepare 1 frozen oatmeal cup by placing in a microwave-safe bowl and heating in a microwave oven for 1 1/2 to 2 minutes.

Cook's Note:

For thinner oatmeal, add milk. You can use any animal- or plant-based milk you like. You can slice the bananas instead of mashing, too.

Nutrition Facts

137 calories; protein 2.2g; carbohydrates 25.9g; fat 3.3g; sodium 52.3mg. Full Nutrition
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