Boil 1 cup of water per ¼ cup of steel cut oats. Boil water and add the oats, stir and shut off the stove. Add the lid and go to bed. The oats are perfect the next morning.
Pressure Cooker Method
Ratio is 2 cups of steel cut oats to 5 cups of water and stir. Seal and cook for 4 minutes and naturally release. That may not seem like much time but the warming up takes some time and the natural release takes 10-15 minutes. Add in toppings or form into the muffins and freeze.
Stove Top Method
Boil 2 ½ cups of water in a saucepan. Once it comes to a boil, pour 1 cup of steel oats in the pan and stir. Simmer for 20 minutes. Keep your eye on it as it likes to bubble up a lot. Test and make sure it is the consistency you like and if not, cook an additional 5-7 minutes. Add in toppings or form into the muffins and freeze.
Slow Cooker Method
Place ratio of 1.5 cups of steel cut oats to 4 cups of water in a slow cooker. Turn on low for 7-8 hours. Add in toppings or form into the muffins and freeze.
Rice Cooker Method
Put one cup of steel cut oats into the rice cooker with 4 cups of water and turn on the "white rice" setting. If you have a "porridge setting" cook for 2 hours.
Add Toppings and Freeze
Once you chosen your way to cook the steel cut oats, and they are done, add in any toppings, (like fruit, raisins, cinnamon, etc.) before portioning it into cups. Scoop the oatmeal into muffin tins. Freeze for at least three hours, or until they are solid.
Remove from freezer and press a spoon or a butter knife along an edge to pop them out. Put in a gallon sized freezer safe bag. I also like to double wrap these if I know I won't eat them immediately.
Place two oatmeal cups in a microwave-safe bowl. Add in 2 tbsp. of water. Microwave for about three minutes. Break apart oatmeal cups. Stir in your desired amount of milk. Microwave for an additional minute.
Rounded Tops: If you want rounded tops, just add extra oats to the top and use a spoon to make a dome shape. I honestly just did that for the pictures. They look pretty while frozen, but it's just going to look like a regular bowl of oatmeal in the end. Removal from Muffin Tin Issues: If you're having trouble getting them out, you can carefully run the bottom of the muffin tin under cold water, being sure to not wet the oatmeal cups (cover the front with a dish cloth), then use a spoon or butter knife to pop them out.Storage: Store in freezer safe Ziploc bags for up to three months.
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