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Easy Baked Oatmeal Muffins Recipe

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3.8 from 11 reviews

These easy baked oatmeal muffins are a wholesome and versatile breakfast or snack option. Made with old fashioned oats and a variety of natural add-ins like fruits, nuts, and seeds, they are gently sweetened with maple syrup or honey and baked until golden and perfectly set. Whether you prefer blueberry, zucchini-chocolate, carrot-pecan, seed and nut, apple-cranberry, peanut butter-jam, or pumpkin cocoa, these muffins are easy to prepare, nutritious, and delicious.

Ingredients

Base Ingredients

  • 1 1/2 cups old fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 large egg
  • 1/4 cup maple syrup or honey
  • 1 cup milk (any kind)

Variations and Mix-ins

  • 1 cup blueberries (fresh or frozen)
  • 1/4 cup sliced almonds
  • 1 cup shredded zucchini (moisture squeezed out)
  • 1/4 cup chocolate chips
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsweetened applesauce
  • 1 carrot, finely shredded (about 1/3 cup)
  • 1/4 cup chopped pecans
  • 1/4 cup shredded coconut
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup chia seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tablespoons ground flaxseed
  • 1/4 cup whole almonds
  • 1/2 cup chopped apple
  • 1/2 cup frozen cranberries
  • 1/2 cup natural peanut butter
  • 6 teaspoons jam (for spooning on top)
  • 1/2 cup pumpkin puree
  • 1/4 cup cocoa powder
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat Oven: Heat the oven to 350°F (175°C) to prepare for baking the muffins.
  2. Prepare Muffin Tray: Line a muffin tray with silicone or parchment liners, or spray the muffin cups generously with cooking spray to prevent sticking.
  3. Mix Ingredients: In a large bowl, preferably with a spout for easy pouring, combine the base ingredients—oats, cinnamon, baking powder, egg, maple syrup or honey, and milk. Add your choice of mix-ins according to preference, stirring gently until evenly combined.
  4. Fill Muffin Liners: Spoon the oatmeal batter into the prepared muffin liners, dividing the mixture evenly among all the cups to ensure consistent baking.
  5. Bake: Place the tray in the preheated oven and bake for 20 to 25 minutes, or until the tops are lightly golden and the muffins no longer jiggle when gently shaken.
  6. Cool: Remove the muffins from the oven and allow them to cool completely in the tray before transferring to storage containers.

Notes

  • Use old fashioned rolled oats for best texture; quick oats may result in a softer muffin.
  • Moisture from shredded zucchini and carrot should be squeezed out to prevent sogginess.
  • Maple syrup or honey both work well as natural sweeteners; adjust amount to taste.
  • Milk can be dairy or any plant-based variety such as almond, soy, or oat milk.
  • The recipe is versatile—feel free to mix and match add-ins to your preference.
  • Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • These muffins freeze well; thaw before eating for best texture.

Find it online: https://cozyplatter.com/easy-baked-oatmeal-muffins-recipe/