In a medium saucepan bring the water and salt to boiling; stir in oats. Cook 5 minutes, stirring occasionally (mixture will be very thin). Remove from heat. Stir in brown sugar, butter, and cinnamon. Transfer to a bowl; cover and chill until cool (mixture will thicken as it cools). Stir in dried fruit.
Grease twelve 2 1/2-inch muffin cups. Spoon about 1/2 cup of the oatmeal into each prepared muffin cup. Sprinkle with fresh berries and nuts; press lightly. Cover and freeze 6 hours or until firm.
Let stand at room temperature 5 minutes. Transfer oatmeal cups to freezer bags or airtight containers. Freeze up to 3 months.
To serve, in a small bowl microwave one frozen oatmeal cup at a time, covered, 2 minutes or until heated through, stirring once. Stir before serving. If desired, stir in milk.