Hello! Today, I am so excited to share my morning breakfast hack for one of my all-time favorite breakfasts: Homemade Steel-cut oatmeal. Previously, I would wait until the mood (or hunger pain) struck— making my oatmeal from scratch that same morning. This was time-consuming (30 minutes on the stove pre-microwave pressure cooker and about 15 post-microwave pressure cooker). By the time my oatmeal was finished cooking, I was beyond STARVING.
At 31 weeks pregnant (and fully in nesting mode: meal prepping, organizing, cleaning and overall planning mode)— I decided a little bit of planning and effort ahead of time would REALLY pay off once those hunger pains struck in the morning (or any time day or night!)
A couple of years back, I purchased these AWESOME little frozen oatmeal “pucks” from Costco that were so quick and easy to prepare. I fell in love. They were individually wrapped and SO easy to make. Simply perfect. But, as many delightful items at Costco do, they disappeared…only to be found again at my local grocery store with half the quantity and double the price. Fast forward to last week, when my nesting self got the idea to try to make them at home. To my delight, I found them to be easy and inexpensive to make, AND such an easy meal to pop in the microwave on a busy (or lazy, or sleep-deprived!) morning.
For you working ladies, this is the PERFECT option to tote to the office if you tend to eat your breakfast there. All you’ll need is your bowl and spoon, your break room microwave, and any toppings you’d like to have!
What You’ll Need:
- Steel-cut Oats
- Coconut oil or butter
- Large pot or Pressure Cooker*
- 6-cup Texas Muffin Pan*
- Reynolds Wrap or other Tin Foil
- Food Saver* or Freezer bag
- Cook oatmeal according to instructions on package. I typically use the Harris Teeter Organics Steel Cut Oats, which I can usually get a 24 oz. can on sale for $2.99. Those directions call for one cup of oats to 3 1/2 cups of water. Then I add a tablespoon of coconut oil. They recommend toasting the oats first and then cooking in the pressure cooker for 5 minutes. I prefer to add the oats directly to the water, and pressure cook for 12 minutes. Then I let it stand in the microwave for about 5 minutes, or until the indicator on the pressure cooker shows it’s safe to open the lid.
- Take the oatmeal and spoon it directly into the muffin pan. Place on a heat pad or cooling rack to cool for about an hour.
- Cover with tin foil and place in the freezer. It will take 8-12 hours for the oatmeal to become solid enough to keep its shape after using the Food Saver.
- After the oatmeal is frozen, remove from freezer and set bottom of the pan in lukewarm water for 5-10 minutes.
- Flip pan upside down and pat on each cup until the oatmeal falls out.
- At this point you can either transfer all of the pucks to one freezer bag or container, or if you’d like them individually wrapped (my preference), use the Food Saver to create an air-tight, freezer safe package for each one!
Once you’re ready to eat:
- Remove from bag/container/package and place in microwave-safe dish.
- Cook on medium power for 2.5 minutes
- Follow-up by cooking on full power for 1 minute
- Add toppings, and enjoy!
*Items with affiliate links are the ones that I personally used for the project. My Tupperware Microwave Pressure Cooker is so easy to use, and dishwasher safe (‘nuf said!). And, if you haven’t tried a Food Saver yet, I HIGHLY recommend one. It can be used for so many different things, it will pay for itself ten times over!