Best 4 Leftover Cooked Oatmeal Muffins Recipes

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Craving muffins but struggling with leftover cooked oatmeal? Our collection of 10 creative recipes transforms your leftover oatmeal into delectable muffin treats. From wholesome Banana Oatmeal Muffins bursting with banana flavor to indulgent Chocolate Oatmeal Muffins, each recipe offers a unique flavor profile. Explore the nutty goodness of Oatmeal Cranberry Muffins or the sweet and tangy burst of Lemon Oatmeal Muffins. For a protein-packed option, try our hearty Oatmeal Protein Muffins. Go classic with our versatile Oatmeal Carrot Muffins or indulge in the comforting flavors of our Apple Cinnamon Oatmeal Muffins. Our Blueberry Oatmeal Muffins bring a burst of fresh berries, while our Pumpkin Oatmeal Muffins offer a warm and autumnal twist. Craving something different? Check out our Savory Oatmeal Muffins for a delightful savory twist. With step-by-step instructions and ingredient lists, these recipes ensure a hassle-free baking experience. So, gather your ingredients, preheat your oven, and let's embark on a muffin-baking adventure that transforms your leftover oatmeal into delightful muffin creations.

Here are our top 4 tried and tested recipes!

LEFTOVER OATMEAL MUFFINS



Leftover Oatmeal Muffins image

Provided by Fannie Farmer 1918

Categories     Breakfast or Brunch

Time 25m

Yield 12

Number Of Ingredients 10

1 1/2 cups flour
1/2 cup white or brown sugar
4 teaspoons baking powder
1 scant teaspoon salt
up to cup add-ins (such as nuts, dried fruit, chopped chocolate, coconut flakes, fruit, etc.)
1 large egg
1 cup cooked oatmeal, preferably steel-cut
1/4 cup oil
about 1/3 to 1/2 cup whole milk
Cinnamon Sugar for topping, optional

Steps:

  • Preheat the oven to 400°F, and grease a 12-cup muffin tin.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and any add-ins. In a small bowl, lightly beat the egg. Add the oatmeal to the egg, and mash with a fork to break up any clumps. Add the oil, then 1/3 cup milk. Whisk to combine.
  • Pour the wet mixture into the dry mixture, and stir briefly to just combine. If batter is too thick, add a little more milk as needed to thin. Mixture should be quite thick but not so thick that it is difficult to stir in the dry ingredients.
  • Using a 1/3 cup scoop, divide the batter evenly between the wells of the prepared muffin tin. Sprinkle cinnamon sugar on top of muffins if desired.
  • Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. The muffins won't brown much on top and might even look a little anemic if the cinnamon sugar isn't used.
  • Note: It's always going to be just a bit of a guess as to how much milk these muffins need and that depends how thick the oatmeal you use happens to be.

LEFTOVER OATMEAL MUFFINS



Leftover Oatmeal Muffins image

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.

Provided by Steve Cylka

Categories     Breakfast

Time 30m

Number Of Ingredients 11

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

Steps:

  • 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 COOKED OATMEAL MUFFINS



Leftover Cooked Oatmeal Muffins image

This is a great recipe for using up leftover cooked oatmeal in the fridge! Perfect for breakfast with just a little butter. I usually put raisins, cinnamon, nutmeg and cloves in my oatmeal beforehand, which adds a great flavor to the muffins!

Provided by SavedbyGrace

Categories     Quick Breads

Time 28m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 cup flour (I use white or wheat)
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup melted butter
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
1 cup raisins (optional)
1 teaspoon vanilla

Steps:

  • In a large bowl, combine flour, brown sugar, baking powder and baking soda.
  • In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;.
  • Add to dry ingredients and stir just until moistened.
  • The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.
  • Spoon batter into 12 greased muffin cups.
  • Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.

PERFECT LEFTOVER OATMEAL MUFFINS



Perfect Leftover Oatmeal Muffins image

You might even want to make some oatmeal if you don't have any leftover. I've made this as small bundt cake as well, when my muffin tin went missing, with tasty results. If your oatmeal is on the thin side, use a tiny bit more flour. The nuts, dried fruit/chocolate, and spices are obviously flexible. Cinnamon would be a good addition. Maybe cardamom or ginger?

Provided by Mudflower

Categories     Quick Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 eggs
1/3 cup butter, melted
1/2 cup applesauce or 1/2 cup about the amount in a snack size applesauce
1 cup oatmeal, cooked and on the thick side
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup brown sugar
1 cup walnuts, chopped
1/2 cup dried cranberries, raisins, chocolate chips, etc...up to a cup and a half if you REALLY like them
1 cup flour (I use whole wheat, but white is fine)
1 teaspoon baking powder
1 teaspoon baking soda

Steps:

  • Mix ingredients, up to and including cranberries, together in a large bowl. Stir these ingredients together very well.
  • Mix the last three ingredients (flour, baking soda, baking powder) in a measuring cup, then incorporate them into the wet ingredients swifty and without stirring past the point that all is combined (as you would do for any muffins).
  • Grease muffin tins, cups, or bundt pan (I use Pam baking spray or a very nonstick muffin tin). Fill about 2/3 full, maybe slightly more.
  • Bake until golden brown and a toothpick inserted in center comes out clean.

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your muffins will be.
  • Don't overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups only about 2/3 full. This will help prevent the muffins from overflowing.
  • Bake the muffins at a high temperature for the first few minutes, then reduce the temperature. This will help the muffins rise and brown properly.
  • Let the muffins cool completely before frosting or serving. This will help the frosting set and the muffins hold their shape.

Conclusion:

These leftover cooked oatmeal muffins are a delicious and easy way to use up leftover oatmeal. They are also a great way to get a healthy breakfast or snack on the go. With a few simple ingredients, you can make a batch of these muffins in no time. So next time you have leftover oatmeal, don't throw it away - make these muffins instead!

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