The ultimate breakfast meal prep, make your steel cut oatmeal in the slow cooker or crock pot and then freeze in muffin tins for the BEST way to start your day!
Combine the water, oats and salt in a slow cooker.
Cover the slow cooker and cook on low for 4-6 hours.
Ladle 1 cup of cooked oats into the wells of a jumbo muffin tin.
Top with desired toppings.
Transfer the muffin tin to the freezer and freeze for 4 hours or overnight.
Remove the oat "muffins" from the muffin tin and transfer to individual zip top bags. Press out the air and seal the bags.
Return the oats to the freezer to store for up to 2 months.
Remove the oats from the freezer bag.
Place the oats in a microwave safe container and heat in the microwave for 2 minutes.
Stir in a few tablespoons of cream or milk and return to the microwave for 20 seconds.