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.
4.73 out of 5
33 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 turned this recipe into a cake by putting the batter in a 9” round and adding streusel topping. We love oats and almost always have leftovers, so I will be making this again.

    • Reply
    • Oh my! I love the sound of how you altered this recipe. Will definitely be trying this. 🙂

  • This recipe is amazing. We’ve tried it several ways, and so far the fave is crushed pineapple, peaches, and coconut. We sub the oil for Greek yogurt. Super moist!

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  • 5 stars
    Super yummy! I’ve always thrown the extra breakfast oatmeal away, but then I make oatmeal for a yeast bread recipe. It doesn’t make much sense, does it? I added some nuts, raisins, currants, and chia seeds and I melted coconut oil in the preheating oven. Delish and moist!

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  • Fast, easy , not too sweet and delicious !

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  • 5 stars
    I was so excited to find you. The recipe is easy and all the ingredients are in anyone’s cupboard. Delicious. Thank you for sharing!!

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  • They turned out great! Thank you for making your website easy to navigate and not filled with frustrating pop-ups, over-explanations and pre-recipe stories.

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    • Thanks Cray! So glad you enjoyed the muffins.

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  • 4 stars
    I did these with apples and raisins. Wow!!!! Thank you! Can’t wait to try this with cranberries and strawberries….yum!!!

    • Reply
    • Cranberries and strawberries sound awesome for these muffins.

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  • 5 stars
    These are amazing. Best way to use up leftover oatmeal that our family has found. As a time saver, I just put the batter into a 9×13 and bake it a bit longer! Still just as yummy!

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    • What a great idea!!

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  • 5 stars
    I have a childcare and soak my oats on Sunday night … serve oatmeal Monday morning and then make these afterwards. I’ve experimented with the oil and milk … and found the recipe to be quite forgiving!

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  • 5 stars
    Worked out perfectly. I only had a small amount of leftover oatmeal and so I did half the recipe. Worked out great.

    • Reply
    • So glad you enjoyed the muffins!! Thanks

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  • 5 stars
    I slow cooked Oatmeal a week ago and have two much am freezing
    Ran across this recipe today and made these this morning.
    These are wonderful and not overly sweet.
    I did use a bit more brown sugar then what was called for, and I used Almond milk since I have a dairy allergy.
    I had blueberries in my Oatmeal, so I added more once everything was combined.
    Next time I will add some nuts like pecans.
    I love having a great use for leftover oatmeal.
    Since I slow cooked my oats, they were more like a porridge
    It worked well for this recipe. And don’t cut back on the oil, this recipe needs it.

    • Reply
  • 5 stars
    These are great! Not at all heavy, and I even used whole wheat flour. I doubled the salt, used chocolate chips instead of raisins, and also didn’t bother mixing the dry ingredients separately. I just mixed the wet, sprinkled the dry over the top, and folded in. Thanks for a great recipe; this is now my go to leftover oatmeal recipe!

    • Reply
  • 5 stars
    This recipe turned out great! My wife loved them! I made them for our anniversary mourning campfire. I used both a steel pan and a cat iron pan. Both turned out well, but the cat iron seemed a little fuller in flavor and slightly denser. Both were fluffy.

    I did adapt for the gluten free flour. I created my own mix: 3/4 c Bob’s Red Mill GF floor, 3/4 c organic coconut flour, 1/4 c organic buckwheat flour, 1/4 c green banana flour, 1/4 c tapioca flour. It was a great blend. Fluffy, dense and moist.

    Oatmeal was cooked in my Cosori pressure cooker on multigrain for 10 min. My spices were in my leftover oatmeal: cloves, cinnamon, nutmeg and cardamom. My oatmeal is a mix of 3/4 c steel cut and 1/4 c oat bran. I also included 1/4 c of chia seed and 1/4 c of pumpkin seeds and a handful of craisins.

    Sugar: I also cut 3 pitted dates into the oatmeal. To the batter i added 1 Tbl of honey and 3 donks of Stevia.

    I took the cast iron muffins out 2 min early.

    Since i preheated the cast iron and coated it with oil, i didn’t use muffin papers. I did use them on the steel pan, but they stick to the papers. My wife and I preferred the cast iron muffins.

    I put a 1/4 of ghee in at the last moment to make up for the coconut flour soaking up extra moisture.

    David Northrop

    • Reply
  • 5 stars
    Made these as an after school snack for my 5yr old, since I had just enough leftover oatmeal. They are delicious, and so much lighter than I expected. Thanks for creating this recipe. It will definitely be a staple in our house!

    • Reply
    • I am so glad you like them! They are a regular staple in our house as well since we love oatmeal and I always make too much! 🙂

      • Reply
  • 5 stars
    I just made a batch of these with a couple of small alterations:
    1/2 Cup of Unsweetened Applesauce for 1/2 Cup of Oil
    Added 4 Tbsp of Melted Butter
    Used 1 Cup WW Flour & 1+1/4 Cups AP Flour
    Mixed freshly cooked oatmeal with the butter
    Added the cold wet ingredients to dry followed by the hot oats/butter & mixed quickly and got them into the oven ASAP, came out SUPER MOIST after 20 minutes at 360F (I’m using a commercial gas deck oven that seems to run a titch cool).
    I got 9 muffins out of the batch using an 8oz portion scoop, I’ll be playing with these some more for sure, thanks a lot for the recipe 🙂

    • Reply
    • Thanks for sharing your alterations to the recipe! Glad you enjoyed the muffins!

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    • Is it possible to make a bread out of this?
      I work in a commercial kitchen and muffins are a little labor intensive. Bread would work much better on a large scale for us.


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  • 5 stars
    These were absolutely delicious. I did change a few things as well. I used Almomd milk ,apple sauce instead of oil. No salt (since my husband has to watch his salt intake) we choose not to add raisins. My husband thoroughly enjoyed them. Thanks for the recipe

    • Reply
    • So glad you enjoyed the recipe!! Thanks for stopping by!

      • Reply
  • I made these this morning a are very tasty I did cut back on the oil a bit and put in chocolate chips .Thanks for sharing .

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  • These muffins were so delicious! I can’t wait to make more!

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  • I have two and a half cups of oatmeal. Should I double the recipe or still follow it as instructed? This is my first time doing this recipe and I don’t want to mess it up.

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  • 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,


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