Isn’t it great when you can enjoy eating a deliciously moist muffin that is also healthy? This Breakfast Oatmeal Muffin recipe is perfect for breakfast, lunch, dinner or just for a snack. The kiddos will love them too.
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I love a wide variety of bread, but today I want to share with you a truly delicious and easy recipe. This is another of my favorite recipes that I have had in my recipe box since 1993. This Breakfast Oatmeal Muffins recipe is especially great if you have any leftover cooked oatmeal. It only takes a few ingredients that you probably already have on hand.
I slightly modified the original recipe by adding 1 teaspoon of cinnamon. Feel free to add chopped walnuts and/or dark chocolate chips to the mix as well. If you do not have any leftover oatmeal you can quickly make enough for this recipe. Simply place 1/3 cup oats into a microwave-safe bowl and add 3/4 cup water.
Stir every 30 seconds until the oatmeal is fully cooked. (I cooked my oatmeal in a large coffee mug for a total of 2 minutes – oatmeal was a thick consistency). Allow the oatmeal to cool to room temperature before adding to the egg mixture. If you add the oatmeal while it is still hot it may cook the eggs and you will have to start all over.
Breakfast Oatmeal Muffins can be modified to be gluten-free. Oats are naturally gluten-free, however, regular oatmeal is usually cross-contaminated during processing. Therefore, be sure to use certified gluten-free oats.
I truly wish that you could smell these just by looking at the picture. The hint of cinnamon adds an extra bit of yum to this recipe.
Tasty Breakfast Oatmeal Muffins make a great afterschool snack for the kids.
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