Steel cut oats are one of my go to breakfasts – I love them! They are filling, comforting, and can deliciously take on many different flavor combinations. Over the last few months I have prepared some tasty oatmeal concoctions. My favorites include: apple pie, blueberry lemon, coconut, and peanut butter and jelly. Yum yum yum!
The only issue with steel cut oats is they take a long time to prepare – 40 to 45 minutes to be exact. And when your busy trying to survive the morning rush making a batch is next to impossible. I know I could also make these in the slow cooker, and I have, but I prefer them made on the stove. I like the texture better and I feel I have better control over them as they cook. I may or may not be a control freak.
Steel cut oats can be made ahead of time and usually I will make a batch on Sunday to eat throughout the week. However, I wanted to make more than 1 batch and I wanted to freeze them so I did not need to commit to eating them everyday for the week.
A couple weeks ago I froze steel cut oats and the results were just what I wanted – they froze and reheated perfectly! I was so excited. That time I portioned the batch out into plastic Ziploc bags and froze. This worked great but it seemed kind of wasteful to me. I really hated throwing all those bags away.
This time around I wanted to make a triple batch of steel cut oats to freeze but I did not want to use over 30 plastic bags so I racked my brain to figure out what to do. Then I thought muffin tins! Seriously, after writing this blog for over 2 years now you think I would already think of these things. But obviously I am still learning along the way.
I was a little nervous because I never tried this before and if it did not work I would have wasted a lot of oatmeal. But I was willing to take a risk. And I am glad I did because it worked perfectly! The feeling of excitement when I popped the oats out of the tins could only be understood by all of you.
Simple instructions to making ahead and freezing steel cut oatmeal.
Step 1. Make a batch or two or three of steel cut oatmeal. I made a basic batch (I used this recipe minus the shredded coconut) because I figured I could add fruit or other things to it after I warm it up. I am sure you can flavor it up ahead of time and it would freeze fine.
Here is a fantastic video on making steel cut oatmeal. He offers some great make ahead tips. He also talks about the different oatmeal varieties so if you are confused between steel cut oats and rolled out then you will learn the difference in this video.
Step 2. Let the steel cut oatmeal cool completely. This might take ½ hour or so depending how big the batch is. You don’t want to put this in the freezer hot because it will reduce the temp of your freezer and that is not good for the other food in there.
Step 3. Spray a muffin tin (or tins) with cooking spray. Portion oatmeal out into the muffin tins. I portioned mine into ½ cup servings and this seemed to be the perfect size.
Step 4. Place into the freezer for 4-5 hours or until firm. This is also called flash freezing. Please note you will need room in your freezer for these. So think about that ahead of time before you start cooking.
Step 5. Remove from muffin tins. This is where I got scared. But no need because they came out perfectly. Some twisted out easily others just need a little help by pouring warm water over the bottom of the tins. Just make sure you hold onto the oats because you don’t want them falling into the sink.
Step 6. Place frozen steel cut oat portions in a large plastic bag, label, and freeze.
Step 7. When ready to eat, take the number of portions you want, place in microwave safe bowl, and heat for 3-5 minutes or until hot. Stir in maple syrup and eat.
Now you can have steel cut oats ready when you want.
Pamela Johnston says
Love this idea, will definitely try it.!!!
My experience with Steel Cut Oats cooking on the stove though has never taken me that long to cook…Mine are cooked in 15 mins tops, depending if I end up putting too much water or not enough oats…why does it take everyone else longer?
Sherri says
I always wonder the same thing….at about 15 minutes mine are soft and done just as we like. Hopefully we will get some more responses.
Tammy Overhoff says
Mine always take more than 15 minutes to cook, so I’m not sure why your’s is cooking favorite. Maybe you’re making a smaller amount?
Dar says
No need to use muffin tins. When the oats cool, they become thick and hold their shape. I fill a measuring cup with the cooled oats, invert it over the cookie sheet sheet and lightly tap the bottom of the cup. Oats slide out easily, holding their shape. Put the pan in freezer and the oats freeze beautifully. Remove from pan with metal spatula and put individual servings in a single freezer safe bag or container.
Jennifer says
Hello, I just recently found your website and I’m loving it so far.. I’m a medical student and I am always very busy. Too busy to eat proper meals or even eat 3 meals a day but I’m still putting on weight in all the wrong places. I’ve decided to try being more organised and starting from next month will be using your meal planning idea including eating 5 times a day. This is one more idea that’s caught my eye. I love oatmeal but never have time on the weekdays to make it so I am planning to make a double batch and freeze.
Just one question though. It might seem obvious but I just want to be clear. Am I correct in assuming that 30 ½ cup servings is the same as 30 portions?
rainey says
a 1/4 cup serving uncooked yields 1 cup cooked. so a portion would be 2 of the 1/2 cup servings.
Jess engblom says
Brilliant!
Kristine says
I use this full proof EASIEST method to cook my steel cut oats, and is very complementary to your freezing plan, and never fails to please.
In a large pot, add 1 cup steel cut oats, 3 cups water, pint of sea salt, tbsp. of coconut oil, and a tsp or so of cinnamon (optional)
Bring to a medium boil. Boil only ONE MINUTE! Stir, put a lid on it, and turn off element. Leave pot on the element overnight or about 8 hours (best made at bedtime).. don’t lift the lid until morning. In the morning it will be room temperature. Stir it all up well, and mix in any left over liquid (tiny amount if any) and add whatever other ingredients you like. I use shredded coconut, raison, blueberries, sometimes Goji berries… whatever works. I suppose from here you could put directly into your freezer as it is cooled. I find this makes the best oatmeal, plus it saves energy from running a crockpot 🙂 Enjoy!
Peggy says
Hope you meant a pinch of salt, not a pint?
mad says
unless its large amounts of food, you can put in warm. bacteria doubles every few minutes.really bad to let it sit out.
Brett says
I use ice cube trays, and let them sit on counter for short time before freezing. My “oatmeal cubes” come out of the tray easily after freezing and I put them
in a gallon size freezer bag after removing them from ice cube tray. 5 cubes
in a bowl for 3 min in microwave makes about a 6 oz bowl of oatmeal.
Also I cook 1/2 tsp turmeric and 1/2 teaspoon cinnamon per bowl into the
steel cut oatmeal when cooking. Kinda looks funny with yellow hue from
the turmeric, but got used to that pretty quick after reading all the health
benefits of turmeric and turmeric doesn’t have a strong taste or smell.
Tim says
If you fear them dropping into the sink when you invert the muffin-tin, you can either put a wire cooling rack or firm cutting-board over the top before you invert (I prefer the cooling rack because it’s less likely for splattering water to make it to my frozen goodies). Alternatively, as mentioned above, you can place the muffin-tin in a large bath of warm water—either in the bottom of your sink if it’s large enough, or a rimmed baking sheet with some water placed on a burner for a brief spell; or you could just let it sit a couple minutes on top of a warm stove if you’re baking something.
DDay says
I have two kids with multiple disabilities. I have found that I can top each steel cut oatmeal “muffin” with a mixture of brown sugar, cinnamon, nuts and butter before freezing. They just pop one into a microwavable bowl to heat, and then top with milk. No need to add anything more than milk!!
Shelley says
Has anyone ever warmed these frozen portions up by throwing them in a crockpot? Just wondering if a fellow microwave-avoider out there might have tips for doing it that way….
Jill sorbello says
I was wondering if making ahead and freezing tastes as if they have been in the refrigerator? I love freshly made steel cut oats but whenever I put in refrigerator and reheat, they are never as good to me.
Kiki says
This is ingenious! I’m going to do this tonight when I get home.
Tricia says
I just made one of your steel cut oats recipes in a rice cooker. No babysitting the pot on the stove! Delicious! Thanks for such great ideas!