Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone.
I’m still rolling through the freezer-friendly recipes my friend and I made a couple of weeks ago. This recipe for Cinnamon Peach Oatmeal Cups was specifically for her oldest son, who absolutely loves oatmeal, particularly when topped with cinnamon and fresh peaches.
This freezable version of Cinnamon Peach Oatmeal Cups substitutes in frozen peaches, but the tradeoff for convenience should make it worth it.
These make a tasty breakfast readily available any day of the week, and can be customized to fit specific tastes.
We made these using Bob’s Red Mill Organic Regular Rolled Oats, which Bob’s Red Mill was kind enough to send my way.
Ingredients:
- 4 cups water
- 1/4 teaspoon salt
- 2 cups Bob’s Red Mill Organic Regular Rolled Oats
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon, plus more, to taste
- 6-12 frozen sliced peaches (depending on muffin/cupcake tins used)
Note: I used large muffin tins to make my cups to allow for a larger portion size. If using a regular cupcake tin, 2 of those would equal 1 of the muffin tins.
To make, add 4 cups water and 1/4 teaspoon salt to a large pot and bring to a boil. Stir in 2 cups of rolled oats and reduce to a simmer. Cook until soft, 20-30 minutes, or until most of the water is absorbed. If the oatmeal is not fully cooked and all the water has been absorbed, add a bit more until tender.
Add the vanilla extract and ground cinnamon, stirring to combine. Spray a muffin tin (or a cupcake tin) with cooking spray. Fill each well with the oatmeal. Top with the peach slices, and if desired, a sprinkle of more cinnamon.
Add the tin to your freezer and let freeze for approximately 3-4 hours, or until set. Remove the tin from the freezer and let sit for a few minutes to very slightly thaw. Use a butter knife around the edges of each cup and pop the muffin cups out of the tin.
Add to a freezer zip top bag and add back to your freezer. They’ll last ~3-4 months.
When ready to eat, remove from the freezer and add to your refrigerator to thaw overnight. Reheat on your stove top in a small pot, or add to a microwave-safe bowl and heat in 30 second increments until warm.
You can customize this recipe to have different options: substitute berries or bananas on top, stir in some peanut butter or nuts, or top with almond milk or honey after reheating — the options are endless!
To see all of the recipes we made during our cooking marathon, check out my Chili post!
Ingredients
- 4 cups water
- 1/4 teaspoon salt
- 2 cups Bob’s Red Mill Organic Regular Rolled Oats
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon, plus more, to taste
- 6-12 frozen sliced peaches (depending on muffin/cupcake tins used)
Instructions
- Note: I used large muffin tins to make my cups to allow for a larger portion size. If using a regular cupcake tin, 2 of those would equal 1 of the muffin tins.
- To make, add 4 cups water and 1/4 teaspoon salt to a large pot and bring to a boil. Stir in 2 cups of rolled oats and reduce to a simmer. Cook until soft, 20-30 minutes, or until most of the water is absorbed. If the oatmeal is not fully cooked and all the water has been absorbed, add a bit more until tender.
- Add the vanilla extract and ground cinnamon, stirring to combine. Spray a muffin tin (or a cupcake tin) with cooking spray. Fill each well with the oatmeal. Top with the peach slices, and if desired, a sprinkle of more cinnamon.
- Add the tin to your freezer and let freeze for approximately 3-4 hours, or until set. Remove the tin from the freezer and let sit for a few minutes to very slightly thaw. Use a butter knife around the edges of each cup and pop the muffin cups out of the tin.
- Add to a freezer zip top bag and add back to your freezer. They’ll last ~3-4 months.
- When ready to eat, remove from the freezer and add to your refrigerator to thaw overnight. Reheat on your stove top in a small pot, or add to a microwave-safe bowl and heat in 30 second increments until warm.
- You can customize this recipe to have different options: substitute berries or bananas on top, stir in some peanut butter or nuts, or top with almond milk or honey after reheating
