Freezer-Friendly Oatmeal Cups with Berries and Toasted Almonds

Instructions

1. In a large saucepan bring 5 cups water to boiling; stir in oats, date paste, sea salt, and orange zest. Cook, uncovered, over medium 5 minutes, stirring occasionally. (Watch carefully as the mixture may bubble up.) Remove from heat; stir in cranberries and cinnamon. Let cool 45 minutes. (Mixture will thicken as it cools.)
2. Line twelve 2 ½-inch muffin cups with foil bake cups or use silicone muffin cups. Spoon oat mixture into cups. Sprinkle with blueberries and almonds, pressing down lightly. Cover and freeze 6 hours or overnight until firm. Peel away foil from oatmeal cups or pop out of silicone cups. Transfer to freezer bags or airtight containers. Freeze up to 3 months.
3. To serve, place two frozen oatmeal cups in a small bowl; cover with waxed paper and microwave 2 to 3 minutes or until heated through, stirring twice. Stir before serving and, if desired, top with milk.