We often have a little oatmeal left in the pot, and I dislike wasting it. Once it cools and clumps, it’s not very appealing to eat, so I developed this muffin recipe to put those leftovers to good use.
The result surprised me — these muffins are delicious. Now I actually hope for a bit of extra oatmeal so I can make them again and again.
I expected the leftover oatmeal would make heavy, dense muffins, but they turn out light and fluffy while still heartier than a cupcake. Spread a little butter on one and enjoy it with coffee for a satisfying breakfast.
This recipe works with steel-cut, rolled, quick, or minute oats — the type doesn’t change the quantities.
I used cinnamon and raisins because they’re my favorite oatmeal toppings. You can easily swap or add diced apple, blueberries, nuts, or chocolate chips — the muffins are very adaptable.
Leftover Oatmeal 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
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Preheat oven to 350°F (175°C).
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Grease a muffin tin or line it with paper cups.
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Whisk together the leftover oatmeal, eggs, oil, milk, and brown sugar until smooth and free of large oatmeal clumps.
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In a separate bowl, whisk the flour, salt, baking powder, and cinnamon.
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Fold the dry ingredients into the wet mixture just until combined; avoid overmixing.
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Stir in the raisins or your chosen mix-ins.
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Spoon batter into the prepared cups. The recipe yields 12 large muffins or about 18 smaller ones.
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Sprinkle a few oats on top of each muffin for texture.
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Bake on the middle rack for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
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Allow muffins to cool in the tin briefly before removing to finish cooling on a rack.
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