We like oatmeal in the morning, but sometimes it’s hard to figure out how much the kids will end up eating. Sometimes we make too much, sometimes too little.
Monday the kids were both home sick, and there was no way I was taking two sickies to the grocery store, so I scrounged around for a second-breakfast snack. We had a full cup of already-made oatmeal left, so I tried making waffle, but they stuck something horrible. So, I spooned the batter into my mini muffin tin and voila—-oatmeal muffins!
I can’t for the life of me find the link to the original waffle recipe, but here it is modified to make these muffins:
1 cup whole wheat flour
1 cup leftover oatmeal (not instant)
1 T + 1 tsp baking powder
3 T sugar or honey
3 T canola oil
1 1/4 cups milk (we were running low on milk so I mixed in some water, no big deal)
a few shakes of ground cinnamon
Mix the dry ingredients together and the wet ingredients together separately, then combine. Or seriously, just put them all in the same bowl. I don’t think it will matter that much. Bake at 325 for about 15-20 minutes or so. I used a mini muffin tin, so this may be different for bigger muffins. Just keep an eye on them.
They turned out to be nicely moist in the middle, almost like apple muffins.