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Quarantine Cooking: Leftover Oatmeal Muffins



Looking to stretch your groceries as far as possible these days? How about muffins made from leftover oatmeal?


Ick, you may say? Hear me out. Nowadays, many of us are operating under the theory “use what you’ve got”. And, if you’re like me, you also hate to throw out anything, even leftover oatmeal. At least once a week, I cook oatmeal in my Crock-Pot and there’s always a bit left over. I knew there had to be a way to use it and I found a delish muffin recipe perfect for a lockdown treat or even when we’re able to take road trips again!


Shout out to the Black Peppercorn for this awesome recipe!


Leftover Oatmeal Muffins

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes

Servings: 12 large muffins


Ingredients

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


Instructions

1. Preheat oven to 350F.


2. Grease muffin tins or line them with muffin cups.


3. Whisk together the leftover oatmeal, eggs, oil, milk and brown sugar until smooth and there are no clumps of oatmeal.


4. In a separate bowl, whisk together the flour, salt, baking powder and cinnamon.


5. Fold the flour mixture into the wet mixture until combined. Be careful not to over mix.


6. Stir in the raisins.


7. Spoon into prepared muffin cups. This recipe will make 12 large muffins. If you prefer smaller muffins, this recipe will make about 18.


8. Sprinkle some oats on top of the muffin batter in each cup.


9. 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.


10. Cool the muffins before removing them from the muffin tin.


What I liked about these muffins:


I had all the ingredients! A minor victory these days.


They were really easy to make.


They were super moist and not heavy.


They kept well in plastic containers (Okay, we ate them all before I could test how long they’d last)!


You can change up the muffin add-ins. For example, instead of raisins, use apples.


You can use any cooked oatmeal. Because I usually make a combination of steel cut and traditional rolled oats in a slow cooker, that's what I used, but I've used instant oats.


*Here’s how I make my slow cooker oatmeal: In my “baby” 2-quart Crock-Pot, I place ½ cup steel cut oats, ½ cup traditional or rolled oats, 3 cups water, ¼ cup brown sugar, 1 ½ tsp cinnamon (I still follow the muffin recipes ingredients for brown sugar and cinnamon).


Instead of brown sugar, I’ve used ¼ cup of maple syrup or honey, depending on what I have. After the oatmeal is cooked, we toss in our preferred add ins. I like frozen blueberries that I picked last summer, and any kind of nuts or seeds. Hubby is a straightforward raisins only guy.


Just to be clear, the oatmeal in my Crock Pot has cinnamon and brown sugar. When I make these muffins, I don't change the amount of brown sugar or cinnamon called for in the recipe even though it's already in my leftover oatmeal.


Traveleidoscope: Starting the recipe with left over rolled, steel cut and quick oats.


Tavveleidoscope: Make sure your oatmeal mix is smooth.

Traveleidoscope: The final product!

Wait, you found eggs and milk?


What do you do if you don’t have some, or any, of these ingredients? Come back next week to find out what to bake with no eggs, milk, or butter!




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About 

Welcome to Travleidoscope! Hey, what’s with the name?  Traveleidoscope is a combination of the words travel and kaleidoscope.  While a kaleidoscope creates colorful patterns, it doesn’t ever seem to produce the same pattern twice.  And so, I want my love of travel and outdoorsy activities to be sort of like a kaleidoscope - never really getting the same experience twice!  I’ll share what I’ve learned in my adventures through 60 countries and territories (including the bumps and bruises of it all!).   Hope you enjoy! Thanks for stopping by and here’s to always having a bon voyage! 

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