Fruit, Nut, and Brown Sugar Freezer Oatmeal Cups
5 Cups Water
½ teaspoon salt
2 cups regular rolled oats
1/3 cup packed brown sugar
1 tablespoon butter
½ cup dried cranberries, tart cherries, raisins, chopped apricots or dates
½ cup chopped toasted almonds, walnuts or pecans
In a medium saucepan bring the water and salt to boiling; stir in oats. Cook 5 minutes, stirring occasionally (mixture will be very thin). Remove from heat. Stir in brown sugar, butter, and cinnamon. Transfer to a bowl; cover and chill until cool (mixture will thicken as it cools). Stir in dried fruit.
Grease twelve 2 1/2-inch muffin cups. Spoon about 1/2 cup of the oatmeal into each prepared muffin cup. Sprinkle with fresh berries and nuts; press lightly. Cover and freeze 6 hours or until firm.
Let stand at room temperature 5 minutes. Transfer oatmeal cups to freezer bags or airtight containers. Freeze up to 3 months.
To serve, in a small bowl microwave one frozen oatmeal cup at a time, covered, 2 minutes or until heated through, stirring once. Stir before serving. If desired, stir in milk.
132 calories, (1 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 3 mg cholesterol, 110 mg sodium, 22 g carbohydrates, 3 g fiber, 11 g sugar, 3 g protein.
Writer, marketer and mother of two, Susan Madden has a background working with the Fine Arts in Dallas, TX and Milwaukee, WI. Relatively new to the fitness industry, she enjoys sharing her experiences about this crazy beautiful life, the endless quest to find work-home balance and wellness from a novice perspective. She’s passionate about nature, everything music, seeking out little moments that make a lasting impact, and has a newfound appreciation for the benefits of a well- made green smoothie. Susan is a native of Whitefish Bay, WI and now resides in Mequon, WI with her husband Mike and children, Samantha and Blake.
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