This is a delicious Chinese style slow cooker oatmeal recipe perfect for those who prefer a savory breakfast.
To refrigerate: Let the oatmeal cool to room temperature first and then transfer it to an airtight storage container. Refrigerate for up to 3 to 5 days.
The best way to freeze oatmeal is to portion it out into individual serving sizes so when it’s time to have breakfast, you only use what you need.
Scoop up 1 cup of oatmeal, place it into a plastic food storage bag, and freeze it. Repeat this step until all the oatmeal has been used.
Or spray a muffin tin with cooking spray and fill each muffin mold with oatmeal. Cover the muffin tin with plastic wrap and put it in the freezer until the oatmeal has frozen.
Take the muffin tin out of the freezer and scoop out a serving into a plastic food storage bag. You may need a plastic knife to get the frozen oatmeal to pop out of the mold or let it thaw for a couple of minutes. Place each individual serving into a plastic food storage bag and freeze for up to 6 months.
Reheating frozen oatmeal: Place one bag in the microwave and microwave for 1-2 minutes.
Keywords: crockpot, snack, lunch