1. Add water to a medium-sized pot and bring to a boil. Add in steel cut oats and cook according to the package directions, simmering for approximately 30 minutes.
2. Stir in the maple syrup and let cool for 10 minutes. Meanwhile, lightly spray 2 12-cup muffin tins with cooking spray.
3. Fill each muffin cup 3/4 way full with oatmeal, then add any desired toppings like chopped fruit or nuts. Press toppings gently to make sure they are adhering to the oatmeal.
4. Place oatmeal cups in the freezer and freeze until firm, approximately 3-4 hours.
5. Remove from the freezer, let thaw for 5-10 minutes, then gently pop the oatmeal cups out of the muffin pan with a butter knife. Place them in a freezer safe container and put back into the freezer until ready to eat!

To eat: place 1-2 oatmeal cups into a microwave safe bowl and heat for approximately 1 minute in the microwave. Remove, stir, add a few tablespoons of Wholesome Pantry Milk or Almond milk, then heat again for 1 minute or until warmed through.