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I love homemade oatmeal, however we don’t always have time to prep a batch on the stove in the morning. This super easy Pumpkin Oatmeal recipe can be frozen and then reheated for a quick breakfast. Instant oatmeal can be packed with sugar, but this Pumpkin Oatmeal recipe allows you to sweeten to your desired taste.
Oatmeal is the perfect breakfast for kids because it keeps them feeling full for much longer than other foods, is a great sources of protein and fiber, and also has anti-inflammatory properties.
I usually purchase the 7 pound bag of Bob’s Red Mill Steel Cut Oats from Costco, which is much cheaper than purchasing boxes of instant oatmeal from the grocery store. To cut back on your clean up time, use silicone muffin liners like these to freeze the oatmeal cups!
Pumpkin Oatmeal (Freezer Friendly!)
Makes approximately 12 (¼ cup) servings
- 4 cups water
- ½ teaspoon salt
- 1.5 cups steel cut oats
- 1 teaspoon pumpkin pie spice
- 1 (15-ounce) canned pumpkin puree (not pumpkin pie mix)
- ¼ cup brown sugar (*optional or adjust to taste)
For other variations besides pumpkin, increase the amount of steel cut oats to 2 cups and add 1 cup of your favorite fresh or frozen fruit! We love frozen blueberries or fresh diced apples with cinnamon.
- Bring water and salt to a boil.
- Add oats, canned pumpkin puree, and pumpkin pie spice. Simmer over medium heat for 20 minutes.
- Add brown sugar to desired sweetness (this step can be skipped and you can sweeten each serving individually when ready to eat!)*
- Let cool and serve immediately or follow next step to freeze.
- Freeze in muffin pan (I love using these silicone muffin liners because the frozen oatmeal pucks pop right out and make cleaning the pan a breeze!)** ***
- To reheat from frozen: Place oatmeal puck into microwave safe dish and microwave for 1 minute, stir, and heat in additional 30 second increments until heated through. Can be served with a splash of milk and sweetener such as brown sugar, honey, or maple syrup!
**When freezing the recipe had some leftover after filling 12 muffin cups. I usually store this in the fridge and serve it the next morning.
***Frozen oatmeal pucks can be kept in an airtight bag for 3 months.
Adapted from: New York Time’s Spiced Pumpkin Oatmeal by Melissa Clark.
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