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These frozen oatmeal cubes are what I reach for on the mornings when even stirring a pan of porridge feels like too much. I cook one big batch of creamy cinnamon oats with a little maple syrup, spoon it into a jumbo silicone tray and freeze it. Then breakfast is two cubes, a splash of milk and a minute or two of gentle heat.
In short, frozen oatmeal cubes are a batch of creamy cinnamon porridge, rolled oats simmered in milk with maple syrup for about 15 minutes, portioned into 8 jumbo silicone cube cavities and frozen for about 4 hours. Each cube is about 175 calories, reheats straight from frozen in 30 to 60 seconds in the microwave and keeps for up to 2 months.
The idea came from my sister, who froze leftover porridge for her toddler in an ice cube tray. I scaled it up for the whole family, and now there is always a bag of golden blocks in the freezer door. Honestly, it tastes exactly like porridge made that morning, because it is simply porridge, paused.
Quick Breakdown
Why You’ll Love These Frozen Oatmeal Cubes
- Five ingredients. Rolled oats, milk, maple syrup, cinnamon and a pinch of salt. That is all.
- Portions for every appetite. One or two cubes suit a small child, while two to four make a hearty bowl for a grown up.
- No sticky pan in the morning. Instead, you wash one pot on a Sunday and you are done for the week.
- Reheats in about a minute. In the microwave or on the hob, straight from the freezer.
- Easy to dress up. Because the base is plain, everyone adds their own berries, nut butter or seeds.
Ingredient Notes
- Rolled oats. Two cups (180 g). They hold a little texture after freezing, which I prefer. Oats are also a great source of beta glucan, the soluble fibre that Medical News Today links to lower LDL cholesterol.
- Milk. Four cups (950 ml). Whole milk gives the creamiest result. Oat, almond, soy or coconut milk all work too.
- Maple syrup. Two tablespoons (30 ml). It sweetens gently, so add more when serving if your family likes it sweeter.
- Ground cinnamon. One teaspoon (2 g) for warmth.
- Salt. A quarter teaspoon (1 g). It sounds odd in porridge, but it makes the oats taste nutty rather than flat.
Can You Freeze Cooked Oatmeal?
Yes, cooked oatmeal freezes well for up to 2 months, and frozen oatmeal is remarkably good. The key is to cook it slightly thicker than you would eat it, because the oats keep absorbing liquid as they cool. Then, when you reheat, you add a little milk back and it loosens to a perfectly creamy bowl.
Freezing it in portions is what makes the method practical. A single block of porridge has to thaw overnight, whereas cubes reheat straight from frozen. Just remember to cool the pan promptly; University of Illinois Extension recommends refrigerating or freezing cooked food within two hours, and spreading it into shallow portions speeds that up.
How To Make Frozen Oatmeal Cubes
1. Add everything to the pan. First, put the rolled oats, milk, maple syrup, cinnamon and salt into a saucepan.
2. Cook until thick. Next, cook over medium heat, stirring occasionally, until thick and creamy. This takes about 15 minutes. Stir more often towards the end so the bottom does not catch.
3. Cool and portion. Then let it cool, and divide the porridge evenly between 8 jumbo silicone cube cavities. Smooth the tops with the back of a spoon.
4. Freeze until solid. Finally, freeze for about 4 hours, or until completely solid. Pop the cubes out and transfer them to a freezer bag.
How to Reheat Frozen Oatmeal
In the microwave. Place 1 or 2 cubes in a microwave-safe bowl and add 2 to 4 tablespoons (30 to 60 ml) of milk. Microwave for 30 to 60 seconds, stirring halfway through, then add extra milk if needed to reach your favourite consistency.
On the hob. Place the cubes in a small saucepan and add a quarter cup (60 ml) of milk for every 2 cubes. Heat over low heat, stirring occasionally, and add more milk as needed to loosen the porridge. This is the method in my photos, and it gives the silkiest result.
Why Is My Porridge Too Thick After Reheating?
Reheated porridge turns thick because the oats keep absorbing milk as they cool and freeze. The fix is to stir in extra milk over low heat, starting with a quarter cup (60 ml) for every 2 cubes. These are the usual causes:
- Not enough milk. Oats keep soaking up liquid in the freezer. Simply stir in a little extra milk until it reaches the consistency you like.
- The heat was too high. Fierce heat evaporates the milk before the cube has melted. Keep it low and stir.
- It was cooked very thick to begin with. Next time, take the pan off the heat while it still drips slowly from the spoon.
Tips for the Best Frozen Oatmeal Cubes
- Use a tall, jumbo silicone tray so each cube is a decent portion and pops out cleanly.
- Let the porridge cool before filling the tray, otherwise steam turns to frost on top.
- Freeze the tray flat, then bag the cubes so the tray is free for the next batch.
- Add fresh toppings only after reheating. Berries frozen into porridge go watery.
- Write the date on the bag, since frozen oatmeal is best within 2 months.
Storage
- Freezer. Freeze completely before removing the cubes from the tray, then keep them in a freezer-safe bag or container for up to 2 months.
- No thawing needed. Reheat frozen oatmeal straight from the freezer.
- Fridge. If you prefer, move tomorrow’s cubes into a covered bowl in the fridge overnight. They then reheat even faster.
Variations and Substitutions
- Quick oats. They work, although the texture will be softer than with rolled oats.
- Dairy free. Oat, almond, soy or coconut milk can all replace dairy milk, both for cooking and reheating.
- Apple pie. Stir grated apple and an extra pinch of cinnamon into the pan for the last 5 minutes.
- Hands off version. If you own a pressure cooker, my Instant Pot oatmeal makes six portions with no stirring, and those freeze the same way.
What to Serve With Frozen Oatmeal
I top our bowls with raspberries, blueberries and a drizzle of maple syrup, just like the photo below. A spoonful of peanut butter stirred through makes it more filling. For a busy morning, a glass of blended smoothie cubes on the side turns it into a proper breakfast in five minutes.
When the kids want something different, I alternate with my freezer pancakes, and a homemade granola bar goes in the bag for mid morning.
Frequently Asked Questions
Freezing and Reheating
Do you need to thaw frozen oatmeal cubes before reheating?
No. The cubes reheat straight from the freezer: 30 to 60 seconds in the microwave with 2 to 4 tablespoons (30 to 60 ml) of milk, or over low heat in a small pan with a quarter cup (60 ml) of milk per 2 cubes.
How long does frozen oatmeal keep in the freezer?
Up to 2 months in a sealed freezer bag or container. Freeze the cubes solid in the tray first, about 4 hours, then bag them and write the date on the bag.
How many calories are in a frozen oatmeal cube?
About 175 calories per cube made with whole milk, with roughly 7 g protein, 24 g carbohydrates and 5 g fat. These figures are estimates and drop if you use a lighter milk.
How do you loosen reheated oatmeal that is too thick?
Stir in a little extra milk over low heat until it reaches your preferred consistency. The oats keep absorbing liquid in the freezer, so a splash more milk always brings the porridge back to creamy.
Can you reheat frozen oatmeal cubes in the oven?
You can, but I would not bother. The microwave (30 to 60 seconds) or a small pan with a splash of milk is quicker and keeps it creamy.
Ingredients and Portions
Can you use quick oats for frozen oatmeal cubes?
Yes, but the texture will be softer than with rolled oats, which hold a little texture after freezing.
Can you make frozen oatmeal with non-dairy milk?
Yes. Oat, almond, soy or coconut milk can all replace the 4 cups (950 ml) of dairy milk, both for cooking and for reheating. Whole dairy milk gives the creamiest result.
How many frozen oatmeal cubes make a serving?
Most children enjoy 1 to 2 cubes, while older kids and adults may prefer 2 to 4 cubes depending on appetite. The recipe makes 8 jumbo cubes.
Can you use steel cut oats for frozen oatmeal?
Yes, although they need a longer cook and more milk. Follow the timing on the packet, then freeze in the same way.
Is frozen oatmeal gluten free?
Only if you use oats labelled gluten free. Oats are naturally gluten free but are often processed alongside wheat, so check the packet. The milk, maple syrup, cinnamon and salt contain no gluten.
Ingredients
- 2 cups rolled oats 180 g
- 4 cups milk 950 ml
- 2 tbsp maple syrup 30 ml
- 1 tsp ground cinnamon 2 g
- 1/4 tsp salt 1 g
Instructions
- Add the rolled oats, milk, maple syrup, cinnamon and salt to a saucepan.
- Cook over medium heat, stirring occasionally, until thick and creamy, about 15 minutes.
- Let it cool. Divide the oatmeal evenly between silicone cube cavities.
- Freeze until solid, about 4 hours. Pop the cubes out and transfer to a freezer-safe bag or container.
- To reheat, place the cubes in a small saucepan with 1/4 cup (60 ml) milk per 2 cubes and heat over low heat, stirring occasionally and adding more milk as needed.
