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Breakfast Oatmeal Muffins

When we were farming and raising our three children—now all grown—oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales. These days, I also have half a dozen grandchildren to make my muffins for.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen


  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 cup leftover oatmeal
  • 1 cup raisins
  • 1 teaspoon vanilla extract


  • In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done.

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  • Jenn
    Dec 13, 2019

    I've made these muffins for years for our growing family. Everyone loves them. I always double it and use different add-ins. Strawberries, diced cooked apples or chocolate chips are all winners here!

  • knollbrookcook
    Dec 21, 2018

    These were delicious. I was surprised at how good they were. The extra porridge from breakfast was put to good use. Definitely will make these again.

  • Grammy Debbie
    Sep 21, 2017

    These are one of my all-time favorite muffins! So easy to make and I love the taste, texture--everything about them. I always make at least a double recipe and they freeze very well. I just make up 3 or 4 packets of maple brown sugar oatmeal in the microwave, let it cool and use it in the recipe, cutting the brown sugar back to 1/2 cup for a double recipe.

  • angela32
    Jul 31, 2016

    My family loved these. I left out the raisins, because I didn't have any but I'll add them next time AND double the recipe!

  • donsuzbee
    Sep 27, 2013

    This is an absolutely delicious recipe. I must confess my leftover oatmeal had been prepared as an overnight in the crockpot and included sliced apples. Since it also contained brown sugar I omitted the brown sugar called for in this recipe, and as I had craisins I used them. Thank you so very much for sharing your idea. Otherwise I would have thrown out good leftover oatmeal!

  • anngemmel
    Jan 16, 2013

    Easy to make and very tasty. A great way to get some oatmeal in the diet. Kinda like an oatmeal/raisin cookie. I might try to experiment with a bit less sugar!

  • emmy22
    Dec 21, 2012

    So glad I found this recipe so I don't have to gag on leftover oatmeal or throw it away! After making them several times, I've made the following changes: I use all white wheat flour, a generous half cup of brown sugar, 1/4 cup oil and 1/4 cup applesauce. They freeze great although they never last very long in there!

  • familysimpson
    Dec 5, 2011

    These muffins were tasty, just way too sweet; not as much sugar as I want my children eating first thing in the morning. It was more like eating a cookie. Also, my muffins did not rise, they were flat and oily. I did substitute fresh ground wheat flour, which typically makes no difference, but maybe did this time.

  • fralor
    Oct 26, 2011

    Delicious! Very moist, but I find my family liked them better with my using instant oatmeal rather than old fashioned. I left out raisins just because we don't care for them.

  • snowmoss
    Aug 27, 2010

    My family LOVES these! I usually have leftover oatmeal - I can never tell how much they are going to eat. Now, I make sure I have some leftover so that I can make these muffins!