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.

Leftover Oatmeal Muffins-4

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.

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.

Leftover Oatmeal Muffins-5

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!

Leftover Oatmeal Muffins-3

Yield: 12 large muffins

Leftover Oatmeal Muffins

Leftover Oatmeal Muffins
A simple muffin recipe for using leftover oatmeal (steel cut, rolled, quick or minute oats). They all work well. Mix with cinnamon, raisins, chocolate chips, nuts or blueberries.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  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.
Leftover Oatmeal Muffins

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

26 comments

  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/
    Thank’s

  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

    • the amount of oil listed is not a typo… it works with the recipe, you didn’t follow the recipe. So maybe his recipe is five star and perhaps your tweaking is what made them less than desirable. just saying…

    • Nut pulp does not soak up liquid ingredients like grain flours. It is also fattier in itself. Both of these factors explain the resulting oiliness. Creative sub idea though. 🙂

  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!

  8. The muffins are very good. They can also be made as cookies. The batter is moist so they will spread quite a bit. Baking time depends on your moisture but usually will take more time than a normal cookie. I used a Silpat but parchment paper would be good.

  9. This recipe is perfect for a big family of boys! We tend to have leftover oatmeal, every time it is offered for breakfast. It is a great way to let “no thing go to waste.” I doubled the recipe and with only 1/2 cup raisins I chose to add 1/2 cup mini semi-sweet chocolate chips–my husband and 5 boys tore through them! I think they will freeze well, also providing a ready-made breakfast in the future! Thank you for sharing!

  10. So beautiful & interesting Muffins.

  11. Hi,
    Thanks for the lovely recipe.
    I tweaked it around – used 2 cups of unrefined flour (Ata, as its called in India) in place of flour and it was super soft and tasty.
    Really great healthy snacks which can be stored for few days.

  12. These muffins were great. Keeping this recipe for sure! They are even good the next day.

    I added chocolate chips instead of raisins, and Cut the white flower with whole wheat pastry flower. Very moist, not too sweet, flavorful, and a great way to use up left over oatmeal!

  13. These are fantastic! I used sucanat instead of brown sugar, subbed 1/4 cup applesauce for oil and Bob Red Mill’s Gluten Free One for One flour instead of wheat flour. I mixed the wet ingredients in my Ninja on the dough setting. Thanks for making leftover oatmeal great again.

  14. Thank you, this was a winner this morning. On Monday the kiddos refused to eat their oatmeal, I wasn’t keen on letting it go to waste. Now they’re both chomping away and i feel like supermom.

  15. Great way to use up oatmeal. Used frozen saskatoons in one batch. Needed longer baking time. My dd’s new favorite muffins! Thank you!

  16. I made your muffins before work this morning. Very fast, easy and delicious! I didn’t change anything except sprinkling a little extra brown sugar along with the oats on top each one. Thanks!

  17. These are very good! I love that they use leftover cooked oatmeal that doesn’t need to go to waste! I substituted the 1/4 cup AP flour for 1/4 cup ground flax and subbed almond milk for the milk. Added 3/4 cup semi-sweet chocolate chips and 1/2 c. chopped pecans to my batter. They turned out super good! Freezing 1/2 of my 14 to save for portable breakfasts. Thank you for the recipe!

  18. Thank you for sharing this recipe! I’ve used it several times. My four children love the muffins and I’m excited to find a use for our leftover oatmeal. We recently started working oatmeal into our morning routine to shift away from our usual dry cereal offering. I like making a large batch but we always have extra. Today, I’m trying a variation with blueberries and vanilla…

    Grateful in Cincinnati,

    Abe

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