Crockpot steel-cut oatmeal is on the breakfast menu often at our house. There was one occasion when I didn’t make enough: Hudson asked for seconds, and his teary eyes were enough to convince me not to let that happen again!
So now I always make too much, and we usually have a cup or two of cooked oatmeal left over after breakfast. I threw it out a few times (gasp!) because reheated oatmeal just isn’t very appealing, but when Ruth posted a recipe for quinoa muffins, I had an idea for the leftover oatmeal. If cooked quinoa can be baked into a muffin, why can’t cooked oats?
I’ve tried several variations: blueberry, chocolate chip, and cranberry pecan…but the possibilities are endless!
Leftover Oatmeal Muffins
1 1/3 c. whole-grain OR gluten-free flour
1/3 c. coconut sugar OR honey
1 tsp. baking powder
1/2 tsp. salt
2 T. melted butter
1 egg, lightly beaten
1/2 c. milk
1 tsp. vanilla extract
1 c. cooked oats (steel-cut are best)
1/2 c. blueberries OR dried cranberries OR mini chocolate chips
1/3 c. chopped pecans (optional)
Preheat oven to 350. Grease a muffin tin or line with paper cups. Combine flour, sugar, baking powder and salt in large mixing bowl. In separate smaller bowl, mix butter, beaten egg, milk, vanilla and cooked oats. Add to dry mixture and stir just until combined. Gently mix in whatever fruit/nuts/chips you choose. Spoon evenly into muffin cups; bake 25-30 minutes or until golden brown.
Yield: 1 dozen muffins
No more wasted oatmeal in this home! And Hudson loves his muffins.