Step 1

Lightly grease 12 cups of a muffin tin with cooking spray, butter, or coconut oil; set aside.

Step 2

In a large pot set over medium-high heat, combine the milk, water, and salt. Bring to a rolling boil and stir in the oats. Reduce the heat to a low simmer and cook for 30 minutes or until the oats are tender and the liquid is absorbed, stirring frequently.

Step 3

Remove the pot from the heat and stir in the maple syrup/honey, cinnamon, and vanilla. Allow the oatmeal to thicken for 5 minutes.

Step 4

Evenly divide the oatmeal between the prepared muffin cups. Place the muffin pan in the freezer for several hours or until the oatmeal is frozen solid.

Step 5

Use a butter knife to loosen each frozen oatmeal puck from the pan and then pop it out. Place the oatmeal in a freezer-thickness plastic baggie and return to the freezer for up to 3 months.

Step 6

When ready to enjoy a bowl of steel cut oatmeal, place one or two frozen oatmeal pucks in a bowl. Microwave on high for 1 1/2 to 3 total minutes (depending on the strength of your microwave), stirring halfway through, or until the oatmeal is hot.