Ingredients
18
18 servings
- •1 cup white sugar, divided
- •2 cups fresh strawberries, sliced
- •3 cups water
- •2 cups almond milk
- •2 ½ cups old-fashioned oats
- •1 ½ cups bananas, mashed
- •1 teaspoon cinnamon
- •1 teaspoon vanilla extract
- •¼ teaspoon salt
- •⅛ teaspoon ground nutmeg
- •½ cup pecans, chopped
Instructions
- Sprinkle 1/2 cup sugar over sliced strawberries in a bowl. Let rest until juices have been released, 10 to 15 minutes.
- Boil water and almond milk together in a large pot. Add oats and cook over medium-low heat for 5 minutes, stirring frequently. Stir in strawberries, remaining 1/2 cup sugar, bananas, cinnamon, vanilla extract, salt, and nutmeg and remove from heat. Stir in pecans.
- Grease 18 muffin cups and fill each to the top with oat mixture, mounding a bit. Freeze 8 hours to overnight. Remove oatmeal from muffin cups and place in freezer bags or a freezer-safe container.
- Prepare 1 frozen oatmeal cup by placing in a microwave-safe bowl and heating in a microwave oven for 1 1/2 to 2 minutes.
Nutritional Facts
Per 18 servings
- Calories: 137
- Carbohydrate: 26g
- Fat: 3g
- Fiber: 3g
- Protein: 2g
- Sugar: 15g
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