– Storing: Oatmeal can be portioned into smaller servings, cooled at room temperature, then covered and refrigerated for up to 4 to 5 days.
– Freezing: Portion oatmeal out in single servings into quart sized bags. These can be stored for up to 1 month. Defrost the night before in the refrigerator or place bag in a warm bowl of water until no longer frozen.
– Reheating: Reheat oatmeal in a microwave in high power in 30-second intervals until warm. On the stovetop cook over medium heat until warm. Add more milk or water as needed to adjust the consistency for both methods.
– Yield: microwave (1 ½ cups), stovetop (3 cups), overnight (3 cups), slow cooker (6 cups).
– Serving size: 1 cup cooked oats
Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons
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