These baked oatmeal muffins are made with wholesome ingredients for a hearty and delicious breakfast your family will love.
While I have several recipes for incredible overnight oats and baked oatmeal, these muffins are another portable option you can enjoy on the go!
You can enjoy them plain or you can add fruit and nuts to customize your recipe to your liking.
Best Oatmeal Muffins
Oats are one of the most convenient and versatile ingredients for all sorts of yummy breakfasts, but if your kids don’t love traditional oatmeal, these baked oatmeal muffins are a delicious recipe that will get them on board.
This recipe isn’t made with any flour, just regular old-fashioned oats, milk, eggs, and baking powder as the base. It has a soft, hearty texture similar to my traditional baked oatmeal with yummy additions like cinnamon, chopped fruit, and nuts.
Oatmeal Muffin Ingredients
Here’s everything you’ll need to make these healthy breakfast muffins:
- old-fashioned rolled oats: the larger flakes of old-fashioned oats can better absorb liquid ingredients and bake into a muffin shape. I don’t recommend using quick or steel-cut oats.
- baking powder: a leavening agent that gives these muffins a little lift.
- salt: enhances the flavor of the other ingredients.
- cinnamon: adds a little spice to these hearty baked oatmeal muffins!
- butter: adds moisture and delicious butter flavor.
- milk: use regular milk or any of your favorite non-dairy alternatives.
- egg: helps to bind the ingredients.
- maple syrup: sweetens the batter. You can also use honey.
- fresh fruit: freshly chopped apples, pears, bananas or frozen berries will work.
- dried fruit or nuts: these are optional but add great texture and flavor.
I love the flavor combination of apples and cinnamon, so I stirred 2 cups (about 2 apples) of chopped apples into the batter for this recipe. It reminds me of my Overnight Crockpot Oats with Apples and Cinnamon, but in the form of a muffin.
How to Make Baked Oatmeal Muffins
Grab those ingredients, and let’s make these baked oatmeal muffins!
- Get the oven hot
Preheat the oven to 375F and line a muffin pan with 12 paper or silicone liners. - Combine the dry ingredients
In a large bowl, stir the oats with the baking powder, salt, cinnamon, and fruit/nuts- if using. *Adding the fruit into the dry ingredients helps prevent it from sinking to the bottom of the muffin while baking. - Make the batter
In a separate medium bowl, whisk the melted butter, milk, egg, and maple syrup until smooth. Add the wet ingredients into the dry ingredients and stir to combine. - Distribute the oat batter
Fill each muffin cup with oat batter. You can fill these a little more than ¾th of the way since this recipe has no flour. Top each muffin with additional fruit and nuts, if desired. - Bake until golden brown
These oatmeal muffins will need 25 to 3o minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. - Time to eat!
Remove the muffins from the pan and allow them to cool 5 minutes before serving.
Watch this quick video to see how they’re made!
If you aren’t eating these on the go, add a drizzle of almond or peanut butter to make them extra yummy and serve with fresh fruit or scrambled eggs.
Oatmeal Muffin Mix-Ins
Just like your bowl of morning oats, you can customize these oatmeal muffins with any of your favorite fruit, nuts, and spices. Below are a few ideas to stir into the batter for a heartier, more flavorful muffin.
chopped fruit
Fresh fruit like apples, pears, and bananas bake into the oatmeal and enhance the overall texture and flavor without added sugars.
berries
Fresh or frozen berries of any kind are an excellent source of fiber and antioxidants. Plus, biting into warm oatmeal with cinnamon and bits of baked berries is always delicious.
nuts
Walnuts, pecans, cashews, or any of your favorite chopped nuts are a source of healthy fats and will make these muffins even heartier.
dark chocolate chips
Who doesn’t love a warm muffin with melted bits of chocolate? Try using dark chocolate, which has antioxidants and minimal added sugars.
pumpkin pie spice
Swap cinnamon for pumpkin spice and thank me later.
Just like your bowl of morning oats, you can customize these oatmeal muffins with any of your favorite fruit, nuts, and spices. Below are a few ideas to stir into the batter for a heartier, more flavorful muffin.
Can You Make Oatmeal Muffins Ahead of Time
Oatmeal muffins are a breakfast you can prep ahead and refrigerate in an airtight container for up to 4 days. You can also freeze them in a freezer-safe zip bag for up to 2 months.
To reheat them, make sure to remove the paper or silicone wrapper and microwave for 1 minute or until warmed through.
If your oatmeal cups are frozen, you can defrost them in the fridge the night before, then warm them up in the microwave the next morning.
Baked Oatmeal Muffins
Ingredients
- 2 ½ 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 honey or maple syrup
- 2 small apples, chopped (or any 2 cups of chopped fruit)
- ¼ cup chopped nuts, optional
Instructions
- Preheat the oven to 375F and line a muffin pan with 12 paper or silicone liners.
- In a large bowl, combine the oats, baking powder, salt, cinnamon, chopped apples, and nuts if using.
- In a separate medium bowl, whisk the butter, milk, egg, and maple syrup until smooth. Add the wet ingredients to the dry ingredients and stir to combine.
- Evenly distribute the oat batter into the lined muffin pan, filling each cup a little more than ¾th of the way. Bake for 25 to 30 minutes or until a toothpick comes out clean or with a few moist crumbs.
- Allow the muffins to cool 5 minutes before removing and serving.
esraa
can i use oat flour?
MOMables - Laura
Yes, you’ll need about 2 1/4 cups of oat flour for this recipe.
Denise
I made these last night and was thrilled! I followed the recipe and for my fruit, I used 2 very ripe bananas and one cup of raisins. Let the mixture sit for a while, per some of the comments here. Not only were they fantastic, but the house smelled great! Even my hard-to-please husband commented on how good they were. Maybe I should mention that what caught my eye about this recipe was the maple syrup. I get so disappointed when I see the word “healthy” in a recipe and it calls for one (or, even worse, more than one) cup of granulated sugar. Ugh. Also, I didn’t make these for any kids — childless — but I run out the door every morning and eat breakfast at my desk. These are a welcome addition to my routine! Thanks very much, Momables Team!
MOMables - Laura
I’m so glad you liked these Denise!
Shelbey
These we’re tasty, but not any tastier than microwaved oatmeal, and this took a lot more time (more time than making individual bowls of oatmeal everyday).
Rebecca Farrer
Awesome recipe! I used Lactose free milk, chopped walnuts and fresh bananas, I also let the mixture sit for 7 mins before baking, so the oats could absorb some of the liquid (thanks Debbie!) turned out great!I’m freezing them to eat each morning as a quick and healthy breakfast!!
Thanks! – Rebecca
Great Grandma Wanda
Baked goods with little or no gluten will generally be crumbly. Adding liquid lecithin will correct the problem. I use 1/2 to 1 tablespoon depending on how much flour you use.
Cynthia
Will try soon. Do you have the nutritional value for the muffins?Trying to figure out weight watchers point value.
MOMables
I’ve added the nutrition information to the recipe card. Enjoy!
Rachel
Hubby and I work shift work and have been trying to eat as clean as we can. He’s a big dessert guy but he’s realizing that he needs to dial it back a bit. I love cooking for us so I’m always looking for new things to try. I came across this recipe in an attempt to find a quick and easy sweet-tooth fix that doesn’t pack on the sugar and calories. WOW. I followed the base recipe to a T and added my own little extras (banana, walnut or raspberries or apple, etc.) These turned out better than I could have ever hoped for! I will never go back to store bought muffin mixes, these were perfect and we both LOVED them! They’re great for a quick dessert after a meal or on the go when heading in to work. Thanks for sharing the wonderful recipe. I’ve already made 2-dozen!
MOMables
Awesome!! So happy we could help you out. Keep up the healthy eating!
Karen
Followed recipe as is used fresh pears and dried cherry flavoured cranberries . My son helped out and ate two as soon as they were cool enough to handle! Thanks for a great recipe to add to his lunchbox next year!
MOMables
Those add-ins sounds delicious. So glad I could help you out!
Debbie
These were delicious and not too sweet. I added sliced almonds and dried cherries. I let the batter sit for a while to absorb into the oatmeal. Cooked perfectly in 35 minutes.
MOMables
I’m so happy to hear that!
Maithili
The recipe was great. Easy to follow and the muffins are delicious…just maybe a little denser than I’d like. Any thoughts on how they could be lighter?
MOMables
I’m glad you liked them! This muffin recipe is just naturally more dense, but you can try adding a little more baking powder to see if they rise any more.
Travis mobile
allright!!!
Barb
Like several others, I had a sticky mess with this recipe. Not even close to wanting to try it again.
MOMables
I’m sorry Barb! If you do try it again, you could maybe increase the amount of oats and decrease the milk.
Marie
Love this recipe! I pulse my oats first so they look more like regular muffins, I also cut the maple syrup in half and add extra chopped apples and pecans- recently I added several extra eggs for protein and they still came out great and my boys love them! thanks!
Marian
Is there anything I can sub the maple syrup for? I have a little one who can’t have sugar. He can have spenda etc.
Karen
I did the recipe without maple syrup and used frozen blueberries as my fruit, it came out really well.
MOMables
Awesome! Glad you enjoyed them, Karen :)
Nancy
I used applesauce with no added sugar it worked out great
Julie
These were great! They’re healthy and convenient. I used coconut oil in place of butter and a cup each of chopped apple and shredded zuchini. I made the batter up the night before so the next morning the oatmeal had soaked up most of the liquid, making it easier to spoon the batter into muffin tins. (I made mini muffins, no papers). Thanks for the recipe!
Layla
Made these today exactly as directed except that I didn’t use any liners. At 30 minutes the tops were brown but they still didn’t seem done. So I put them back in for another 10 minutes on 325, same issue. Finally after 50 minutes in the oven I had to take them out so that the outsides didn’t completely burn. I have a very powerful chef’s oven and I usually have to reduce the time on my recipes so this was surprising. They are still more like crumb than muffin. I think next time I might lower the temp and cook for longer and/or grind half the oats to make it more like a flour.
MOMables
Layla, I’m sorry these didnt’ come out for you. This chef’s oven is the one in the studio kitchen. In my regular oven they come out the same. They should be baked at 375F not 325. That temperature is too low to heat the old fashion oats through. sorry.
Brianca
Is it okay that I replace the syrup with powder sugar?
MOMables
No. It will change the consistency of the muffins. You need a liquid sweetener. You can use honey.
nancy
I love baked oatmeal so just tried the muffins. I used ingredients exactly, old fashioned oats etc. the batter was runny and they came out sticking to lining and middle didn’t hold together. I dumped it all in casserole dish to eat as baked oatmeal. What is trick for having them hold together??
Marlyn
I had the same problem so I hope someone can answer your question.
Margaret
I followed the recipe yesterday and added one small apple, chopped/cubed. They took 30 minutes to bake. Immediately after baking they stuck to the papers but once cooled completely the paper came well. This morning, after refrigeration, came off like a dream. These are delicious for breakfast but I’m thinking great for dessert a la mode.
MOMables-Laura
Dessert a la mode sounds wonderful!!!
Nichole
Im making these for my 15 month old twin boys. I don’t add any butter or sugar to items I back for them. Is it possible to use coconut oil instead of butter? Banana’s or applesauce instead of sugar? I’ve done that with other recipes with not problems and only ask because people seem to be having trouble with the consistency when changing the recipe. Thanks so much for posting!
MOMables
Definitely coconut oil vs. butter and banana measured 1:1 for sugar. 1/2 Greek yogurt + 1/2 banana worked in my test.
cristina
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!
Shana
How much brown sugar did you use instead of the maple syrup?
Thanks!
cristina
To taste, I just poured. They come out great.
MOMables
You can use honey.
Joanne
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?
MOMables
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.
Maria
These turned out great!
Melinda
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
Mine Too! Would have worked out better just throwing it all in a casserole dish and calling it oatmeal!
MOMables
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.
Gill
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.
Gill
Do you think I could use brown rice syrup next time?
MOMables
yes, instead of maple syrup.
Lizzy
I made your muffins and I LOVE them. But I have to ask,how many calories do you think they would each be?
MOMables
Lizzy, I aim for “real food ingredients” more than calories… you can always calculate in one of those recipe calorie calculator websites.
Linda
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
MOMables
Thanks Linda! I recently began adding carrots too… you can almost add anything to these!
Sonia
You an use parchment baking cups. That’s what I use and they never stick.
Sonia
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
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 :)
Sarah
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!
EM
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.
Paula
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?
MOMables
I don’t think so. :(
Amanda
After 55 mins in the oven they are still wet and don’t stick together like a muffin should :(
MOMables
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.
Amanda
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?
MOMables
Amanda, did you make any substitutions? The batter is actually quite thick/sticky… not runny at all.
Amanda
The only substitution I used was organic quick oats and not rolled oats.
Amanda
I put them back in the oven so we will see :)
MOMables
“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.
Lori
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?
MOMables
I think canned pumpkin would work but add the equivalent amount of extra oats.
Tracy
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!
MOMables
awesome Tracy!
Megan
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 :)
MOMables
awesome! this is one of my go-to recipes as well. :)
Karen
These look really good! Could I use quick oats, or does it have to be the old fashioned rolled oats?
Laura
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.
Annie
Thanks for the recipe! I just made these today. They tasted great, but they stuck to my muffin liners really bad. Any suggestions?
Laura
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.
Annie
Awesome, thanks! I was thinking about the foil liners. But directly in the tin sounds best, I’ll try that next time.
Laura
Let me know if it works better :)
nalesniki przepis
Dobry tekst :)
ashley
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!
JulieL
Anyone tried these with an egg substitute?
Laura
yes, with flax eggs. 1 egg = 1TB ground flax + 3TB warm water. mix until it becomes a paste.
MultiTestingMom
Oooo…can’t wait to try these out! Yummy and so healthy!
Lizzy
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?
AlisonBickel
Lizzy, the recipe has been updated. Thanks!