During the summer I love mixing soaked steel cut oats with Greek yogurt, chia seeds, and walnuts and then dishing it out for breakfast throughout the week. With fall approaching (even though the weather doesn't match that), I've been wanting warm oatmeal instead.
I know steel cut oats are the best option when it comes to oatmeal, but it takes so long to make, especially when soaking ahead of time. So, I found a work around that lets me have my oatmeal in two minutes (after prepping in advance).
I soak my oats in a bowl with warm water, about a tablespoon or two of apple cider vinegar, and around a teaspoon of whole wheat flour. I simply pour the oats into a bowl, put in my flour and ACV, fill the bowl with enough water to cover the oats, cover it with a dish towel and leave it at room temperature for 12 hours. Then I drain and rinse my oats. If I have time I will cook the oatmeal right now, but otherwise I put it in tupperware and refrigerate it until I feel up to making it. When I'm doing overnight oats instead, I simply mix the uncooked oats with Greek yogurt, chia seeds, and walnuts and then refrigerate.
After cooking the oatmeal (following the box instructions and estimating the amount of water based on how many oats I think I soaked), I let it cool and then pour it into reusable cupcake liners. I freeze them on a plate until completely hard. Once frozen, I simply turn the cupcake liners inside out and put the oatmeal "cupcakes" in a freezer bag.
When I want oatmeal I take two "cupcakes" from the freezer and put them in a bowl. I microwave them for one minute and then use a spoon to break up the oats and stir as much as I can. From there I simply continue to heat the oatmeal in 30 second increments until I reach my desired temperature (usually around 1 minute and 45 seconds total). That's it! Easier than instant oatmeal packages and much healthier!