Leftover (Steel-Cut) Oatmeal Muffins

Before we go too far into today's post, I want to thank you for your thoughts on microwaves and toaster ovens. You've all definitely convinced me that I'm on the right track, and now I just need to decide which brand/size I want to add to my kitchen. I can spend hours (and hours) researching these things so it's very likely I won't come to any solid conclusions anytime soon, but when I do, I'll be sure to let you know.

Now, about these muffins. Leftover oatmeal muffins first fell on my radar sometime last year when I spotted the recipe on Amanda's site. I made them immediately, and when the entire batch disappeared faster than the pulled pork sitting on the stove, I knew I was on to something good. They've been made and remade more times than I can count, and when Molly wrote about their brilliance last month, I realized I haven't shared my version with you yet.

Most of my time spent in the kitchen is based on the idea that I will cook once in order to feed my family twice, and these muffins are shining example of just that. If I simmer a large batch of steel-cut oats for breakfast, what's intentionally left behind in the pot can be baked up and served as the next day's after-school/lunchbox snack, or another morning meal later in the week. And when paired with a hard-boiled egg and frozen fruit smoothie, you're left with a breakfast everyone's excited about.

It's important to note, these aren't like those oversized sweet muffins you find at your favourite coffee shop. They are thick and dense, and a little smaller than average, but the boys love them, and that's really all that matters.

Leftover Oatmeal Muffins

Makes 12 standard muffins

These are the easiest muffins you’ll ever make as long as you have the leftover oatmeal on hand to support the speed with which these come together.

• 1 ½ cups all-purpose flour
• 1/4 cup granulated or natural cane sugar
• 4 tsp. baking powder
• ½ tsp. fine sea salt
• 1 large egg, lightly beaten
• ½ cup whole milk
• 3 Tbsp. unsalted butter, melted
• 1 cup cooked and cooled steel-cut oatmeal
• ½ cup add-ins (such as fruit, nuts, seeds, chocolate, etc.)

Preheat the oven to 400°F, and grease or line a 12-cup muffin tin.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, combine the egg, milk, butter, and oatmeal, stirring to combine and break up any clumps of oats in the bowl.  

Pour the wet mixture into the dry mixture, and stir briefly to just combine. Scatter your add-ins over the top and stir again. Divide the batter evenly between the prepared muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. The muffins won’t brown too much but that’s okay. Serve warm with butter, if possible.

Adapted from Amanda Soule and Orangette

Comments

[Mardi (eat. live. travel. write.)]

These look GREAT Jan! Breakfast on the go!

[Eatlivtravwrite]

These look GREAT Jan! Breakfast on the go!

[leah leitch]

I was scrolling through yesterday and found this recipe. I made these last night and I'm enjoying one right now with a cup of hot tea. :) I added a dash of cinnamon and swapped out 1/2 cup white flour for whole wheat. They are moist and delicious!A real keeper. Thanks.

P.S. Added walnuts on hubby's request - YUM

[oatmeal facial mask]

Oatmeal is a perfect powder. I have been using it for over 2 years. I love having it for my breakfast. I will try this recipe