Instructions

1. In a medium saucepan, bring three and a half cups of water to a boil over high heat. Add both oats to the water along with a pinch of salt and stir with a wooden spoon. Reduce the heat to a simmer and cook, stirring often, for about 8-10 minutes or until creamy. Allow to cool to room temperature, stirring occasionally. Scoop 1/4 cup amounts of oatmeal into 10 muffin tins. Freeze until solid. Remove from the freezer and allow to sit for 5 minutes to loosen slightly. Using a small offset spatula, remove the oatmeal cups and place them in a resealable freezer bag. Freeze.
2. To reheat, place 2 oatmeal pucks in a microwave safe bowl. Microwave on high for 1 minute. Stir to loosen. Add 1/4 cup of your favorite milk and return to the microwave for an additional minute or until hot. Stir to combine and top with your favorite toppings.