Leftover Oatmeal Muffins

We make oatmeal all the time and there is often a little bit leftover. I hate to throw away that extra oatmeal at the bottom of the pot, but when it gets cold and clumpy, it is not all that enjoyable to eat. So, in an effort to utilize the leftovers, I threw together this recipe for muffins. I was blown away by how good they tasted! Now, I will make sure that there is always a bit of leftover oatmeal so that these muffins can be made again and again.

I was expecting that leftover oatmeal might make these dense and heavy, but that is not the case at all with these muffins! Instead, they are light and fluffy, but still, much heartier than a cupcake. Spread a little butter on the muffin and drink with a cup of coffee for a nice breakfast.

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This recipe will work great with steel cut oats or quick oats. It doesn’t matter, and the recipe quantity is the same, regardless of the type of leftover oatmeal being used.

I added some cinnamon and raisins, simply because that is my favorite topping for my morning bowl of oatmeal. Next time, I may add some diced apple, blueberries, nuts or even chocolate chips. There are so many options!

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Leftover Oatmeal Muffins

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 large muffins
Author: Steve Cylka


  • 1 1/2 cups leftover oatmeal
  • 2 eggs
  • 3/4 cup oil
  • 1/2 cup milk
  • 2/3 cup brown sugar
  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tbsp baking powder
  • 1/2 cup raisins
  • 3 tbsp oats


  1. Preheat oven to 350F.
  2. Grease muffin tins or line them with muffin cups.
  3. Whisk together the leftover oatmeal, eggs, oil, milk and brown sugar until smooth and there are no clumps of oatmeal.
  4. In a separate bowl, whisk together the flour, salt, baking powder and cinnamon.
  5. Fold the flour mixture into the wet mixture until combined. Be careful not to over mix.
  6. Stir in the raisins.
  7. Spoon into prepared muffin cups. This recipe will make 12 large muffins. If you prefer smaller muffins, this recipe will make about 18.
  8. Sprinkle some oats on top of the muffin batter in each cup.
  9. Place on the middle rack of the oven and bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool the muffins before removing them from the muffin tin.

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  1. I love any sort of bread made with oatmeal and these delicious, Steve! Pinned for the weekend 🙂

  2. Simple and tasty,
    I think it would be delicious when eaten with warm Ginger (Wedang Jahe)

    See more recipes any drink and food of Indonesian taste http://indonesianfoods313.blogspot.com/

  3. Love your blog! Beautiful photos and delicious looking recipes.

  4. I tweaked this recipe by using 1/2 cup nonfat no sugar Greek yogurt instead of milk; no salt ( I’m not supposed to have it and baking powder is very salty); a little less than 1/3 cup Xylitol and 1/2 cup maple syrup instead of brown sugar; and a little less than 1/2 cup raisins because my cooked oatmeal already had raisins in it. I baked for 25 min. at a touch hotter than 350 because my oven runs a little cool. They were absolutely perfect– light golden brown, moist–in short, maybe the best muffin I ever made. My husband loved it, and I even gave a tiny bite to my Schnoodle Rosie who gobbled it up. If you give it to your dog, though, make sure the piece has not a raisin in it (a no no for dogs). Thanks so much for helping me use our leftover oatmeal!

  5. I used nut pulp- cashew and almond- in place of flour and cut back on the milk and the oil each by 1/4C. I also used overnight soaked oatmeal leftovers
    They needed to bake for an hour and, and they were very heavy on the oil. Delicious still, I’m told.
    I’m wondering if the amount of oil listed is a typo? I would use 1/4C with my listed substitutions:)
    Thanks for sharing!! I will make these again

  6. Made these…loved them! Moist and yummy. Kids ate oatmeal for breakfast and these for after school snack. I used Chocolate chips instead of raisins, great way to use leftover oatmeal!

  7. Made these with gluten free flour instead of regular, xylitol instead of sugar, and a mix of olive, hemp, and flax oils. Turned out moist and delicious!

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