Thursday, November 19, 2015

Oatmeal Muffins For Breakfast

Photo: Popsugar Australia
Recently, as I pulled a box of Krasdale oats out of my cupboard, a recipe for oatmeal muffins on its label caught my eye. Hmm ... easy and whole grainy, so I made a batch for breakfast. I like to reduce the fat and sugar if I can get away with it without sacrificing texture and favor. Still they are sweet enough.

Oatmeal Muffins


1 1/3 cups Old Fashion Oats

1/2 cup whole wheat flour 
1/2 cup all purpose flour
1/3 cup sugar (white or brown)
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 egg, slightly beaten
1 cup buttermilk
1/3 cup chopped nuts (whatever you have.)
3 tablespoons olive oil

Optional: 1/3 cup of raisins and/ or a handful of coconut flakes; a tablespoon of flax seeds. At another time, you can add 1/3 cup of chocolate chips, if you like.


1. Preheat the oven to 400 degrees F. Line a muffin pan with 12 paper cup cake holders. (I have a muffin pan that makes big muffins, so I get 6 big muffins.)

2. In a mixing bowl combine the oats, flour, sugar, baking soda/baking powder, salt, cinnamon and olive oil.

3. In a separate bowl, mix together the egg and buttermilk.

4. Add the dry to the wet ingredients and stir just until moistened. Don't over mix.

5. Fold in the chopped nuts and optional ingredient (chocolate chips or raisins or coconut flakes).

6. Fill muffin cups 2/3 full.

7. I like to sprinkle an extra teaspoon of oats on each muffin top. Looks so wholesome!

8. Bake about 20 minutes or until golden brown.

Extra tips: You can substitute regular milk for buttermilk, but then use 3 teaspoons baking powder. Baking soda only works as a leavening agent when used with buttermilk, chocolate, vinegar or lemon juice.

Add 1 teaspoon of white vinegar to one cup of regular milk and let it sit for 20 minutes to curdle, if you perfer buttermilk, but are out of it.

Oatmeal muffins will satisfy your pastry craving along with offering some health benefits. Serve with coffee, or tea and milk. A smear of peanut butter on your muffin is tasty too. Enjoy!

You may also enjoy:
A Fancy Vanilla Cake
Gift Baskets For The Holidays
Eat Healthy One Step At A Time   
The Santa Rosa: A Plum-Basil Cocktail


  1. Very nice recipe, Debra. I always have oats for breakfast, so these could work for me!

    1. Tricia, sometimes we all want a little breakfast pasty, right? :)