Recipe: Pumpkin lemon walnut freezer oatmeal

pumpkin lemon walnut oatmealWe all know and love the tastiness and convenience of overnight oats for breakfast (served in a mason jar, of course, for optimal Instagramification). But have you ever tried freezer oats?

They may not be as pretty as overnight oats layered with berries and nuts in a mason jar, but they’re super convenient and just as delicious—simply grab a pre-made oat cake out of the freezer, pop one or two in a bowl and microwave for a few minutes. You can eat it as-is, or mix in a bit of yogurt, almond butter or coconut milk, and topped with your favourite oatmeal topping, such as nuts, chia seeds and berries. You can also add berries and nuts to your oat cakes before you freeze them.

And the best part of all? You can make a whole two weeks’ worth of grab-and-go breakfasts at once.

Here’s a recipe I tried inspired by my friend and chef Laura who came up with the pumpkin lemon oatmeal combo. You could take my word for it that it tastes AMAZING, or you could make it yourself!

Pumpkin lemon walnut freezer oatmeal

Yields 24 oat cakes

Instead of popping these in the oven, they go in the freezer!

Instead of popping these in the oven, they go in the freezer!

 

Ingredients

  • 8 cups water
  • 2 cups steel cut oats
  • 2 tablespoons cinnamon
  • 1 can pureed pumpkin
  • 2 lemons (using the rind only)
  • 1/2-2/3 cup maple syrup
  • 1 cup walnuts
  • Cooking spray or coconut oil

Directions

1.     Bring 8 cups of water to a boil and add the 2 cups of oats. Cook according to package directions (usually about 30 minutes on low).

2.     Stir in the cinnamon, pumpkin, grated rind from one of the lemons, walnuts and maple syrup into the oatmeal mixture. Let oatmeal sit for 10 minutes.

3.     Lightly grease two 12-cup muffin tins (I used coconut oil) and add oatmeal mixture to the cups, filling up to the brim.

4.     Freeze the two trays for 5-6 hours or overnight.

5.     Once frozen, bring the oatmeal cakes out of the freezer and let them thaw a bit before popping them out of the muffin tins using a butterknife.

6.     Once the oatmeal cakes are removed from the muffin tins, you can store them in freezer bags until you’re ready to eat them.

7.     When you’re ready to eat one, pop it in a bowl and microwave on high for 2 minutes. Top with more walnuts, pecans, cinnamon or other crunchy topping.

Gus is curious about my frozen oat cakes! Once frozen in the muffin tins, you pop them out and store them in freezer bags

Gus is curious about my frozen oat cakes! Once frozen in the muffin tins, you pop them out and store them in freezer bags

Before 2 minutes in the microwave, and after!

Before 2 minutes in the microwave, and after!

It's also yummy with a bit of almond milk

It’s also yummy with a bit of almond milk

Have you ever tried freezer oatmeal?
What are your favourite oatmeal toppers?
What’s your go-to quick breakfast?

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