Baked Oatmeal Muffins

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You know oatmeal is filling and nutritious, right? But who has time to sit down and enjoy a bowl each morning? Not our family!

I love the idea of sending my boys out the door to school each morning with bellies full from a nutritious breakfast.

The truth is, some mornings it just doesn’t happen.  Someone needs to leave early, another slept too late and yet another just isn’t in the mood for his usual peanut butter toast.

What’s a mom to do?

These baked oatmeal muffins are a good answer.  Inspired by the popularity of baked oatmeal, this recipe takes it one step further by baking them in individual muffin tins.

Make these oatmeal muffins for a filling, portable breakfast and freeze leftovers to pull out for another day.

All you have to do is pull them out to thaw overnight, or warm in the microwave for 45-60 seconds to reheat.  If not eating on the go, you can make them even more decadent by drizzling with warm milk.

4.8 from 5 reviews
Baked Oatmeal Muffins
 
yield: 12 muffins
Author:
Cuisine: Baking
Ingredients
  • 2½ cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted and cooled
  • 2 cups milk
  • 1 egg
  • ¼ cup maple syrup
  • ¼ cup dried fruit or nuts (optional)
  • 2 cups fruit, fresh or frozen (for these muffins I used 1 cup chopped apples and 1 cup chopped pears)
Instructions
  1. Preheat the oven to 375 degrees. Prepare 2 muffins tins with liners.
  2. In a medium bowl, combine the oats, baking powder, salt, cinnamon, fresh fruit (and dried if using). In a small bowl, whisk together the butter, milk, syrup, and egg. Combine wet ingredients with dry.
  3. Batter will be very loose and wet. Evenly distribute oatmeal/fruit mix into lined muffin tins. Bake at 375 degrees for 25-35 minutes or until muffins are just golden brown. Bake time may vary depending on size of muffin tins and oven. Allow to cool for a few minutes before serving. If not serving immediately, refrigerate in air tight container. To freeze muffins, cool completely before storing.

 

 

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Comments

  1. cristina says

    I made these with banana and flavored chia and flax seed and added almond butter, also subsituted brown sugar for maple syrup. Healthy and delicious. Sprinkled a few chocolate chips on some to make it feel like dessert!

  2. Joanne says

    I’d like to use applesauce as part or all of the fruit, but I’m concerned that it will be too wet. Do you think I can use applesauce without changing the recipe, or do you have any suggestions on how to adjust the recipe for applesauce or other pureed fruit?

    • says

      Adding additional pureed fruit will change the consistency of the recipe. You will have to adjust for the wetness and I can’t advise since I haven’t tested it.

  3. Melinda says

    I made these and the batter was not thick- it was like oats and liquid. I did sub flax seed for the egg. Mine didn’t really hold together well after being baked, but they’re good as far as taste. Next time I’ll up the cinnamon and perhaps use fruit juice in place of part of the milk and leave out the honey/syrup. Maybe I’ll toss in a little flour too… Will make again for sure though, as this is a great base recipe- I used apples, crasins and walnuts.

    • Tracy says

      Mine Too! Would have worked out better just throwing it all in a casserole dish and calling it oatmeal!

      • says

        sorry yours didn’t hold together well Tracy! If you look down the comments some people’s stuck to the paper (opposite problem of sticking together). Try a little longer baking time next time, since all oven temperatures vary.

  4. Gill says

    I tried these today, I thought they were great. But my husband thought they were not sweet enough. I used honey instead of maple syrup, do you think that is the reason they were not sweet enough. Thank you.

  5. Lizzy says

    I made your muffins and I LOVE them. But I have to ask,how many calories do you think they would each be?

    • says

      Lizzy, I aim for “real food ingredients” more than calories… you can always calculate in one of those recipe calorie calculator websites.

  6. Linda says

    Love these muffins.. For all those that find the muffins stick to the liners, I have given up on liners. I just grease the muffin pan with Becel. Original and the muffins fall right out. I added: carrots, almonds raisins and a bit of kale. Delicious, and healthy

  7. Sonia says

    I am baking these tonight but I was wondering if you have the nutitional value for this recipie. How many calories per serving?

    Thanks
    S:)

    • Sonia says

      I made the muffins last night. They turned out great!!! I used the large parchment baking cups and no sticking at all. I was just wondering if there is a list of the nutritional value and how many calories in one muffin?
      Thanks again for this wonderful recipe :)

  8. Sarah says

    I have been making these muffins at least once a month for 6 months. My toddler always wants more, more, more! I make them as written, except I make mini-muffins (so I bake them about 13 minutes). I also always have some milk left over in the bowl after filling the muffin tin, but they turn out great! THANK YOU for sharing!

  9. EM says

    I made these with my 2 year old son last night and they turned out really well. DEFINITELY use the foil muffin liners, I had about half foil and half paper, and I will be eating the ones in the paper with a spoon :). I also added more cinnamon (I let my son do all the ingredients and he LOVES cinnamon and loved shaking it in there). Make sure to keep stirring the ingredients together as you distribute the mix as the oatmeal and liquid separate quickly while you put it in the muffin liners. Delicious alternative to other breakfast options and my son really enjoyed helping make them.

  10. Paula says

    The batter looked too runny and they did not seem to be baking just right. When the kitchen filled with smoke from the overflowing liquid dripping on bottom I checked ingredients and realized i used quick oats! I used all the right proportions, just the wrong kind of oats…. Can i save them?

    • says

      Thanks for making the note that there was an original reply with quick oats. I asked the recipe developer and she said that you need to increase the amount of quick oats until the “texture” is right. Because “what the texture is right” might be different for all of us, I am going to remove the fact that it will work. I apologize for your frustration with the recipe.

  11. Amanda says

    I just made these with apple, pear and raisins and they didn’t turn out like a muffin at all. I baked them for 35 mins and let cool for 10 mins. They don’t stay together and are quite wet kinda like regular oatmeal. What did I do wrong?

        • says

          “Quick Oats” will not work. The recipe spcifically calls for rolled oats=old fashioned oats. Quick oats are more processed than old-fashioned oats, so they cook up a bit quicker and are mushier in texture. They also won’t absorb as much moisture from the batter and thus create a “runny” muffin as well. (Instant oats take this one step further, require no cooking, and also have the texture of glue. Never use these in baking)

          While flavor is the “same” when you cook a bowl of breakfast oats, in baking the quick oats require a lot less liquid. A chef once showed me oatmeal cookies make with Quik oats and others mades with old fashioned, the Quik oats cookies were flat and runny, and the old fashioned were fluffy like they should be. She made them at the same time with the same recipe. This is also true in other forms of baking.

          I’m sorry your muffins did not turn out this time. They are delicious when made according to the ingredients in the recipe.

          • Amanda says

            On April 8, 2013 you replied to another poster saying that quick oats would work so that is why I used them.

  12. says

    These look wonderful. I have been looking for an easy, basic recipe for baked oatmeal and I am sure this is it! Will be making these tomorrow with strawberries and chocolate chips. How do you think pumpkin would work in these?

  13. Tracy says

    I made these for my husband to grab and go on his way out the door to work this morning. I added craisins and walnuts and substituted agave nectar instead of maple syrup. My husband LOVED them. He said he could eat them every day! Thanks for the recipe!

  14. says

    I made these last night and LOVE them — I made them with chocolate chips and peanuts — and could not be happier. Thanks for the great recipe :)

    • says

      Karen, after a couple of trials quick oats will significantly change the texture of the batter. you are going to have to add extras in order to make the batter ticker. I don’t recommend it.

  15. Annie says

    Thanks for the recipe! I just made these today. They tasted great, but they stuck to my muffin liners really bad. Any suggestions?

    • says

      Hi Annie! Mine stick sometimes too.. I find that the “foil” like liners don’t stick as bad. I also make them directly on the muffin pan but i make sure i oil it up well with coconut oil (it’s what I use) because spray will not work.

  16. ashley says

    I used apples and raisins and trippled the cinnamon because the firsy batch was a little to blah for me and my daughter. The second batch was delicious!

  17. Lizzy says

    Hello! Your recipe sounds great and I tried it but the cupcakes were quite done after just 25 minutes; I’m wondering if you made a typo?

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