Best 5 Strawberry Banana Freezer Oatmeal Recipes

STRAWBERRY-BANANA FREEZER OATMEAL

Steps:

• Sprinkle 1/2 cup sugar over sliced strawberries in a bowl. Let rest until juices have been released, 10 to 15 minutes.
• Boil water and almond milk together in a large pot. Add oats and cook over medium-low heat for 5 minutes, stirring frequently. Stir in strawberries, remaining 1/2 cup sugar, bananas, cinnamon, vanilla extract, salt, and nutmeg and remove from heat. Stir in pecans.
• Grease 18 muffin cups and fill each to the top with oat mixture, mounding a bit. Freeze 8 hours to overnight. Remove oatmeal from muffin cups and place in freezer bags or a freezer-safe container.
• Prepare 1 frozen oatmeal cup by placing in a microwave-safe bowl and heating in a microwave oven for 1 1/2 to 2 minutes.

STRAWBERRY BANANA OATMEAL

Steps:

• Cut 1 strawberry and 1/2 banana into tiny pieces, (the smaller the strawberries the better) and put in a bowl, then mash. (I used the back of a spoon).
• Put the oatmeal in a bowl and mix the brown sugar into it.
• Put the milk in the microwave for about 30 seconds.
• Mix the milk in to the oatmeal mixture.
• Cut 1 strawberry and the rest of the banana into slices. (so that there is about twice as many banana slices.
• Layer the banana, then strawberry, then banana on top.
• Cut the 3rd strawberry to slide on the side of the bowl.
• Enjoy! I like to eat with orange juice.

BANANA STRAWBERRY FREEZER JAM

Steps:

• Combine mashed bananas and strawberries in medium bowl; set aside.
• Combine sugar and freezer jam pectin in small bowl, stirring to blend evenly.
• Gradually stir pectin mixture into prepared fruit, stirring for 3 minutes.
• Ladle jam into freezer jars, leaving 1/2 inch headspace.
• Let jam stand to thicken, not to exceed 30 minutes.
• Serve immediately; refrigerate up to 3 weeks OR freeze up to one year.
• Yield: 5 - 8 oz. jars.

HEALTHY BAKED STRAWBERRY OATMEAL CUPS RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, mix all ingredients together.
• Spray a muffin tin with non-stick cooking spray and scoop oatmeal mixture in using a large ice cream scoop (or a 1/4 measuring cup). The mixture will be a little watery, so it's important to mix the oatmeal well before each scoop to make sure you get an even combination of milk and oats.
• Bake oatmeal cups for 20 minutes, or until cooked through.
• Remove from oven and let cool for a few minutes. Enjoy immediately or let them cool completely and place them in a freezer-safe container. Pull out of the freezer as needed and heat them up in the microwave for about 60-90 seconds.

STRAWBERRY-BANANA FREEZER OATMEAL

Steps:

• Sprinkle 1/2 cup sugar over sliced strawberries in a bowl. Let rest until juices have been released, 10 to 15 minutes.
• Boil water and almond milk together in a large pot. Add oats and cook over medium-low heat for 5 minutes, stirring frequently. Stir in strawberries, remaining 1/2 cup sugar, bananas, cinnamon, vanilla extract, salt, and nutmeg and remove from heat. Stir in pecans.
• Grease 18 muffin cups and fill each to the top with oat mixture, mounding a bit. Freeze 8 hours to overnight. Remove oatmeal from muffin cups and place in freezer bags or a freezer-safe container.
• Prepare 1 frozen oatmeal cup by placing in a microwave-safe bowl and heating in a microwave oven for 1 1/2 to 2 minutes.