By Sarah Mueller, Contributing Writer
Do you ever have an extra cup or two of leftover breakfast oatmeal?
My kids don’t mind eating leftover oatmeal, but I’ve found a much better way to use it up: cinnamon coffee cake muffins!
Oatmeal is an absolute breakfast staple in our house (cause I’m all about the protein on school mornings). I love it because it’s warm, quick to make and frugal.
Living within our means is important to us and oatmeal for breakfast helps us stay within our grocery budget. While it’s fantastically frugal, it’s still a bit plain.
I’m always on the lookout for ways to dress it up and give us some variety. These muffins are the perfect answer to that goal.
Why coffee cake?
Well, they really do remind me of coffee cake. The cooked oatmeal in the batter keeps these muffins super moist.
If you’re feeling extravagant, add a little crumb topping. If it’s just an ordinary snack, they’re awesome plain.
Besides breakfast, these muffins are just right for an afternoon snack with a cup of herbal tea (here’s an easy trick to make a gallon of tea). Or pop them into a lunchbox for a healthy treat.
A muffin along with a bowl of homemade yogurt and a piece of fruit works beautifully as an easy lunch.
I’ll admit, leftover oatmeal is a somewhat unusual addition to a muffin recipe, but I think you’ll find the results quite tasty.
- • ½ cup butter
- • 1 1/4 cup sugar
- • 1 T molasses (optional)
- • 2 eggs
- • 1 teaspoon vanilla
- • 2 cups cooked oatmeal (cooled)
- • 1 ½ cups flour
- • 1 teaspoon baking soda
- • 1 teaspoon baking powder
- • ½ teaspoon salt
- • 1 teaspoon cinnamon
- 1. Beat butter and sugar together for 1 minute on medium speed.
- 2. Add (optional) molasses, eggs and vanilla and mix to combine.
- 3. Add in remaining ingredients and mix until just combined. Be careful not to overbeat or your muffins will be tough.
- 4. Fill muffin cups 2/3 full and bake at 400 degrees for 10-12 minutes or until golden brown.
What’s your favorite use for leftover oatmeal?
Images by Sarah Mueller