Make Your Own Breakfast Items (Freezer Cooking)

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Making your own breakfast items to freeze and enjoy in the weeks ahead can be a great way to save money.

Raspberry Baked Oatmeal(Cakes)

Last month I did a big day of cooking with my kids and freezing the fruits of our labors. We’ve eaten well, yet we still have a lot left in the freezer. I had tried to stretch out the meat dishes with simpler, cheaper fare like beans and rice, quesadillas, and pasta. I guess I did a pretty good job as last month’s freezer cooking is going to last well into March.

So, for my freezing cooking this month, I worked on breakfast.

Breakfast is a challenging meal for me. My kids wake at different times of the morning. They range in age from three to fourteen, and their appetites are about as varied. Lately, however, it seems like everyone is having a growth spurt.

My freezer cooking this past week has focused on breakfast. Here’s what I’ve cooked up to freeze ahead of time:

The Raspberry Baked Oatmeal (Cakes) were a huge hit. In fact, the first batch didn’t even make it to the freezer. While I loved the baked oatmeal in a 9×13 dish, the rest of my crew was reticent even to try it. However, once I baked it in muffin pans, no one was the wiser. Huge score! Ready to make batches and batches of these to freeze.

Rather than spend a lot of time on one day, I just made big batches of everything when I cooked breakfast each morning. Worked like a charm. Little minutes count!

How has freezer cooking gone for you lately?

Share your experiences, questions, or link to your recent post in the comments section.

Curious about freezer cooking? Consider purchasing my cookbook, Not Your Mother’s Make-Ahead and Freeze Cookbook from Amazon, Barnes and Noble, or your local bookstore. It’s chock full with over 200 freezer-friendly recipes, planning pages, shopping lists, cooking plans, and basic and advanced how-to’s to making freezer cooking work for any home, family, and lifestyle.

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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  1. Love the idea of doing a breakfast freezer cooking day. (Those Raspberry Oatmeal Cakes look amazing!)

    I usually make muffins once a week and have been making a big batch each time. It’s been so nice to have them to pull out of the freezer for snacks or a quick breakfast.

  2. Mary says:

    I love to freeze my mini muffins of all kind. Then I have a quick grab and heat breakfast for myself but also have a go to for a family in need. I just bag up a bunch and take it over and let them know that they are frozen.

  3. I do a breakfast cooking session once a month as I teach my girls to bake. It’s nice having help in the kitchen. Our favorite freezer breakfast is sausage biscuits. I find including a protein helps prevent the mid-morning munchies.

  4. I am new to your site, so glad I found it! I have a quick question. The original recipe says to prepare but not bake until the morning you serve. So if you did these in muffin form did you bake them ahead? How was the consistency after microwaving?

    • Jessica Fisher says:

      I did bake them as soon as they were mixed. We like toothy oatmeal, not mushy.

      • thanks so much, I d not like mushy either, so this sounds great! I think that will be this weekend’s freezing project! 🙂

  5. Katherine says:

    I don’t know why I never think to freeze some breakfast foods more often. I do freeze breakfast burritos and those are a hit. I was wondering if you bake the raspberry oatmeal cakes less time than the pan. I would love to give those a try. Thanks!

    • Jessica Fisher says:

      Yes, but to be honest, I need to make them again since I can’t find my baking notes. I think it was about 25 minutes when baking them in the muffin tins.

  6. I would like to know the secret to freezing pancakes and waffles. The taste is close to nonfrozen, but they are flat and dense. All the fluff is gone!!

    • Jessica Fisher says:

      Are you cooling them individually on a rack (like cookies) before you package them to freeze? If not, I would try that. That’s what I do.

      • Nope but I did cool them on a plate and freeze them individually.

        • Jessica Fisher says:

          I would cool them on a rack so that they don’t get steamy on the underside. I freeze them wrapped in plastic in stacks of 3 to 5.

  7. Erin says:

    How long do you bake the muffins? I’m horrible at conversions like this, and I’d appreciate an oatmeal muffin for my little kindergartener who is SO pokey in the morning! 🙂

  8. Cheri A says:

    Love the freezer cooking ideas for breakfast. I am going to try it this month. Could you share your raspberry and cream scone recipe? It sounds delish, and I’ll be hosting a ladies’ bible study group at my house this month when our leader is away for a few weeks.

    • Jessica Fisher says:

      That recipe (and all the others in italics) is in my cookbook. Wait for it. 😉

  9. kelie says:

    What products do you use to freeze meals? Great ideas, thanks for sharing. I hope to start doing this. I have a daycare and it will be so convenient. Thanks!!

  10. Carla says:

    Although I think I could pull the pan version over on my non-hot cereal-eating guys, the muffins would be great for the freezer. Two questions: 1)how many muffins for 1 batch, and 2) have you ever substituted dried fruit, and if so, how much? (okay so that’s 3). Really wishing I had some berries in the house right now.

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