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The idea for these instant oatmeal cups came from a college care package, actually.

A few weeks back, I was putting together a care package for my oldest niece who is currently in her first semester of college.

Maybe some quick oats waaaaaaaaayy down on the bottom shelf...

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I want to have as much time as possible to sip my coffee and enjoy my meal.

So, when I saw this cool technique over at The Kitchn.com, I knew I had to share it with all of you. Prepare your oats on one day, divide, and freeze for easy reheating later.

And if all you have is an hour to food prep, guess what? And we can totally get you a ton of great food ready in that amount of time. Healthy change often doesn’t come from the big pushes—running a marathon or going vegan or whatever big change—it comes from making small, healthy decisions day in and day out.

This past weekend we got an “extra” hour of time thanks to the end of Daylight Savings Time, and my friends at Beautyrest® Brand wanted me to share how I spent that extra hour to do something healthy. My small daily decisions are usually drinking water, taking walks, food prepping, and making sure I get a good night’s sleep.

You wouldn't expect steel-cut oats to intrinsically have green scum "expelled from the grain" any more than you would expect cracked wheat to have green scum. Personally, I wouldn't eat them, and I'd view subsequent batches with extreme caution. And no, I've never seen anything resembling green scum.Other great ideas for flavorings and toppings include (but are certainly I used old-fashioned rolled oats because I like their texture the best.This would also work great with steel cut oats, but they do take longer to cook.That’s 2 cups of oats, 3.5 cups of water, and 1/2 tsp of salt. They may differ slightly depending on which type of oats you have.

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I cooked the oats according to the directions (only takes about 5 minutes), then added 3 Tbsp of brown sugar and 1/2 tsp of cinnamon. I don’t like my oats super sweet, so I didn’t add much sugar.Will prepared oatmeal keep for a week in the 'fridge? I only use the slow-cooking kind and just nuke it in the morning.

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