No one likes to eat leftover oatmeal, but you can turn that mushy, sticky oatmeal mess into a delicious muffin for tomorrow’s breakfast! These Leftover Oatmeal Muffins are the perfect solution with simple ingredients you already have on hand!
Yesterday, an unexpected November snowstorm blew through the area, leaving a blanket of white on the trees and lawn. As I gazed out my window at the pristine landscape, I knew I had to make a huge pot of piping hot oatmeal for my kiddos. I knew it wouldn’t be long before they would be begging to go outside, and I wanted something warm in their tummies when they did.
However, it never fails – we always have 1-2 bowls of oatmeal leftover in the pot…and NO ONE wants to eat leftover oatmeal.
But never fear! Leftover Oatmeal Muffins to the rescue! And guess what that means?! Tomorrow’s breakfast is covered!
I love how easy these muffins are to pull together. Right after breakfast, I threw the leftover oatmeal in a mixing bowl, added the other ingredients and spooned them into the muffin cups. Because of the oatmeal, these muffins are nice and dense, so you can even use your hands to plop them into the muffin tin!
And these muffins don’t require any exotic ingredients – I had ALL of the ingredients in my pantry and refrigerator already! If you are adventurous, you can certainly stir in something like raisins or chocolate chips or dried fruit or nuts, but I wanted to keep things simple and fairly neutral since we had guests staying with us as well.
This recipe makes 36 average-sized muffins, so feel free to half this recipe if your family isn’t as large (or voracious!) as mine. I like to use muffin papers to keep the mess at a minimum. And if you are making these for a crowd, I highly recommend a LARGE muffin pan! They are a lifesaver for the large family mom! I got mine at Aldi on a sale, but this one would do just fine:
- 3 c. leftover oatmeal
- 4 eggs
- 1 1/2 c. oil
- 1 c. milk
- 1 1/3 c. brown sugar
- 4 1/2 c. flour
- 1 tsp salt
- 2 tsp cinnamon
- 3 tbsp baking powder
- Preheat oven to 350F.
- Grease muffin tin or line with muffin cups.
- Whisk together 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 – being careful not to over mix.
- (If adding any stir-ins, do it here.)
- Spoon into prepared muffin cups.
- Place on the middle rack of the oven and bake for 25-30 minutes (closer to 30 minutes if you are using the large muffin pan).
- Cool the muffins in the pan before removing.