Leftover Oatmeal Muffins with Raisins

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

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.
4.82 out of 5
59 reviews
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
Servings: 12 large muffins


  • 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


  • Preheat oven to 350F.
  • Grease muffin tins or line them with muffin cups.
  • Whisk together the leftover oatmeal, eggs, oil, milk and brown sugar until smooth and there are no clumps of oatmeal.
  • In a separate bowl, whisk together the flour, salt, baking powder and cinnamon.
  • Fold the flour mixture into the wet mixture until combined. Be careful not to over mix.
  • Stir in the raisins.
  • Spoon into prepared muffin cups. This recipe will make 12 large muffins. If you prefer smaller muffins, this recipe will make about 18.
  • Sprinkle some oats on top of the muffin batter in each cup.
  • 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.
  • Cool the muffins before removing them from the muffin tin.

Leftover Oatmeal Muffins


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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Recipe Rating


  • 5 stars
    I made these with lots of substitutes (no gluten or dairy) and it was insanely delicious!!! I used leftover amaranth porridge instead of oatmeal, oat milk (Target barista brand), gluten free 1:1 flour, coconut sugar, and sprinkled in 1.5 tbsp shredded coconut instead of raisins. I made mini muffins that were ready in 17ish mins and reg muffins too at 22 mins. Holy goodness, soooo amazing!I’m having trouble not eating them all.

    • Reply
  • 5 stars
    HOLY WOW! 😀
    This morning I had about 3/4 cups of leftover oatmeal (Red Mill, cooked with half milk/half water, and already seasoned with butter & brown sugar), and am SO GLAD I found this page while searching how to make good use of it! I cut the recipe in half, folded in a couple handfuls of fresh blueberries instead of raisins, and the result was six generously sized muffins which are a once fluffy & moist and full of flavor. I’ll be sure to make extra oatmeal from now on, for sure – thank you THANK YOU!

    • Reply
    • So glad you found the recipe and that you enjoyed the muffins. We love them and make them often.

  • 4 stars
    Great way to use my leftovers! Although I would say it could use more flavor, it was kind of like eating cornbread with a few raisins. Still not bad though.

    • Reply
    • Yes, this is a great way to use leftover oatmeal.

  • 5 stars
    Added chocolate chips to the recipe and Walnut oil. So incredibly yummy. 😉

    • Reply
    • Yes, we love these muffins with chocolate chips as well!

  • 5 stars
    Love this recipe! It’s always the one I use if we have leftover cooked oatmeal.

    • Reply
  • 5 stars
    These were super yummy. Like a lot of commenters I used less oil (1/2 C avocado oil) and only 1tbsp baking powder. They came out surprisingly light and fluffy.

    • Reply
  • 5 stars
    Seems like a great recipe to modify with what is on hand!
    I used 3 eggs, 1/4 cup avocado oil, 1/2 cup jellied cranberry sauce, and used 2 cups of my gluten free flour + 1/2 cup flaxseed meal. Added in 1/2 cup flaked unsweetened coconut, and 1/2 cup chopped walnuts. Used combo of Chicory Root syrup and maple syrup for sweetener instead of sugar. Tried the 1 1/2 tsp baking powder, as someone said a strong baking powder taste resulted with 1 1/2 Tblsp, and did not get much rise. But they are delicious!

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