Monday, January 26, 2015

Frozen Apple Raisin Oatmeal Cups

I've recently started a new work schedule that has caused me to have to readjust my daily routine. I'm working longer hours through most of the week, but now have Fridays off in compensation. The schedule is supposed to be temporary through the completion of my next big home project (more on that another time), but I enjoyed my first week on this schedule so much that I may just see if The Powers That Be would be amenable to letting me continue on.

One of the things I've had to do is to plan my daily meals ahead. I've pretty much always just grabbed leftovers and an apple or carrots for my lunch. That's why I store leftovers in single-serve containers for easy grabbing in the mornings.

But breakfast was always a fly-by-the-seat-of-my-pants type of affair. When I was in school, it was actually a point of pride for me that I didn't eat breakfast. I didn't NEED to eat breakfast. I was too good for breakfast.

I justified it by claiming that I had more energy without weighing myself down with an early meal, or that most breakfast foods were either too sugary (pastries) or too greasy (sausage) for my body to handle with any kind of comfort.

After joining the workforce, I started forcing myself to eat breakfast. Nothing much - a cup of fruit, a bowl of plain oatmeal, toast with homemade jam. Now, workday mornings don't even seem to start until I've had a quick bite as I check email.

With my new schedule, I need to get to work earlier in the mornings, or run the risk of having to stay til well after dark. Which means that breakfasts need to be prepped ahead. I stumbled across the fantastic idea on Pinterest for Heat and Eat Oatmeal, courtesy of Budget Bytes. I had seen similar ideas for making breakfast cups (usually egg-based) in muffin tins. But this seemed like the perfect solution for making ahead because they can be easily frozen and reheated without any of the risk of drying out or toughening. I made a few modifications to their recipe, but it was fast and easy to make, since I have all of the ingredients on hand at any given time. And it was so convenient this morning, since I had to drive to the office in the snow!

It turned out so scrumptiously, I'm looking forward to experimenting with other topping and flavor combinations!

Frozen Apple Raisin Oatmeal Cups


  • 2 cups Quick Oats
  • 3 1/2 cups water
  • 1/2 tsp salt
  • 5 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 Granny Smith apple, diced
  • 1/2 cup raisins


  1. Cook oats and salt in water according to directions on the package. When cooked through, add brown sugar and cinnamon; stir until completely blended.
  2. Coat 12-cup muffin tin with cooking spray or melted butter. Fill cups evenly with oatmeal. Top with apples and raisins; press toppings into oatmeal to make sure they freeze into the mixture.
  3. Allow oats to partially cool, then place pan in the freezer for several hours. When completely frozen, transfer to Ziploc bags and place in the freezer.
  4. To serve, place 2 frozen muffins in a microwave safe container, add 1/4 milk and heat for 2 to 2 1/2 minutes on high, stirring halfway through. 

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