In a large saucepan bring the water and milk to a boil. Stir in oats and cook for 5 minutes, stirring occasionally. Stir in the remaining ingredients and let cool for 20 minutes. The oatmeal will thicken as it cools.
Grease a 12 cup muffin tin and using a large ice cream scoop divide the oatmeal equally among the cups. Freeze for 6 hours or until firm. Let stand at room temperature for 5 minutes then transfer oatmeal cups to a freezer safe container or bag. Cover and freeze for up to 3 months.
To make: Place one oatmeal cup in a microwave safe bowl and heat for 2 minutes or until heated through. Stir in a little milk to reach desired consistency. My kids eat 2 oatmeal cups which takes about 4 minutes to heat through.