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.

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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.

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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

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.
4.75 out of 5
31 reviews
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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

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

  • 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

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Recipe Rating




65 comments

  • 5 stars
    I’ve used this recipe so many times now. It’s a huge hit with even my fussy kids. I sometimes reduce the sugar/replace with honey an they still taste great!

    • Reply
  • Good recipe, thanks! I reduced the oil to 1/4 cup, and the muffins still turned out nice and moist. Have you experimented with reducing the baking powder (or using a combination of baking powder and baking soda)? I felt like I could taste the baking powder a little more than I wanted to. But it’s great to have a tasty way to use up leftover oatmeal. I didn’t have raisins on hand, but I might throw in some chocolate chips or blueberries next time. 🙂

    • Reply
  • 5 stars
    Mm just had a warm muffin, quite tasty. I did make some changes: used leftover apple raisin cinnamon oatmeal, 1 regular egg and 1 Flax egg, half oil half applesauce, and replaced 1 cup of flour with whole wheat. Also threw in a handful of frozen blueberries, and topped with pumpkin seeds. Sorry for all the changes, just wanted to make a bit healthier and it worked! Next time might try coconut oil or Greek yogurt substitute. I would suggest adding extra cinnamon. Thanks for this recipe 🙂

    • Reply
  • 5 stars
    This recipe is excellent and forgiving. I used a little extra cooked oatmeal, 1 cup whole, 1 cup white, 1/2 cup brown sugar, and replaced 1/2 the oil with apple sauce. Great texture, moist, and delicious!

    • Reply
  • 5 stars
    Very tasty!! I added cranberries and sliced almonds and topped them with pumpkin seeds. Very moist and delicious.

    • Reply
  • 5 stars
    WOW! These are some of the best muffins I’ve ever had! I’m not even the biggest fan of oatmeal cookies or muffins but I made them only because I had a potful of leftover oatmeal and felt guilty throwing it out. They are incredibly moist! As soon as I tasted one little bite of the first batch, I immediately started making another! I did make some slight substitutions because I didn’t have regular milk I used flavored coffee creamer and used butter instead of oil.

    • Reply
  • I made lots of muffins lol made too much for students to eat made raisin muffins and chocolate chips muffins extra being frozen

    • Reply
  • 5 stars
    This recipe is AMAZING!!! I used leftover pumpkin oatmeal that I made in the crockpot. The muffins came out fluffy, not too sweet, and really just wonderful. I followed the recipe from start to finish – I’m terrible at improvising. Thank you for sharing!!

    • Reply
  • I have made these muffins time and time again. I use blueberries rather than raisins. They are a favorite at our house!

    • Reply
    • Awesome! I’m baking mine right now! Do you use fresh or frozen blueberries?

      • Reply
      • 4 stars
        Great idea but I had to double the cook time to cook it through. Maybe my oatmeal was too dense to begin with?

        • Reply

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