Cook the oats with the water and salt according to the package directions. Once the oatmeal is cooked, stir in the brown sugar and cinnamon.
Coat the cups of a muffin tin with non-stick spray, or smear in butter or coconut oil (for easy removal of the frozen oats). Fill each cup in the muffin tin with about 1/3 cup of oatmeal. Sprinkle the dried cranberries and almonds over top. Push the toppings down into the oats slightly, so that when the oats freeze they will hold onto the toppings.
Place the muffin tin in the refrigerator until completely cooled, then transfer to the freezer until completely frozen. Once the oats are completely frozen, transfer them to an air-tight freezer bag.
To serve, place 2-3 pucks of oatmeal into a microwave safe bowl and heat on high until warm (stir occasionally). You can add a splash of milk to keep it moist as it reheats.