Overnight Oatmeal Muffins Recipes

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OATMEAL MUFFINS



Oatmeal Muffins image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 10 muffins

Number Of Ingredients 13

1 1/2 cups old-fashioned rolled oats
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup lightly packed brown sugar
1/4 cup diced dried apricots
1/3 cup white chocolate chips
1/4 cup dried cranberries

Steps:

  • Combine the oats and milk in a large bowl and let stand 30 minutes.
  • Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
  • In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
  • Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
  • Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.

QUICK AND EASY OATMEAL MUFFINS



Quick and Easy Oatmeal Muffins image

My mom used to make these on the weekends and the whole house smelled delicious. Great for kids, and I usually serve them with applesauce.

Provided by DustyMoe

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 eggs
⅔ cup brown sugar
½ cup vegetable oil
½ cup milk
1 cup all-purpose flour
¾ cup instant oatmeal
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Grease 12 muffin cups.
  • Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
  • Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
  • Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

Nutrition Facts : Calories 185.5 calories, Carbohydrate 19.9 g, Cholesterol 31.8 mg, Fat 10.6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 124.3 mg, Sugar 8.5 g

EASY OATMEAL MUFFINS



Easy Oatmeal Muffins image

A simple but delicious recipe for oatmeal muffins.

Provided by WHATCITY

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup milk
1 cup quick cooking oats
1 egg
¼ cup vegetable oil
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a small bowl, combine milk and oats; let soak for 15 minutes.
  • In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g

IRISH OATMEAL MUFFINS



Irish Oatmeal Muffins image

From The Breakfast Book by Marion Cunningham, posted for ZWT III. These sound great, though you have to plan ahead. I plan to try these very soon.

Provided by pattikay in L.A.

Categories     Quick Breads

Time 6h40m

Yield 24 muffins

Number Of Ingredients 8

2 cups buttermilk
1 cup rolled oats
2 eggs
3/4 cup dark brown sugar
1 2/3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons vegetable oil

Steps:

  • Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.
  • Stir well, cover and let rest in the refrigerator.
  • Preheat the oven to 400. Grease the muffin tins.
  • Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
  • Add the sugar and beat till smooth and well blended.
  • Add the buttermilk-oatmeal mixture.
  • Add the flour, baking soda, salt and oil.
  • Beat till batter is well mixed.
  • Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
  • Either remove the muffins from the tins and cool on racks or serve hot from the pan.

Nutrition Facts : Calories 91.4, Fat 2.1, SaturatedFat 0.5, Cholesterol 16.3, Sodium 179, Carbohydrate 16, Fiber 1.2, Sugar 7.7, Protein 2.8

OVERNIGHT OATMEAL MUFFINS



Overnight Oatmeal Muffins image

from Cooking Light Annual Recipes 2003 Copyright 2002. I've tried this 2x, and both times, it came out aweful because its sticks pretty bad (to liners and muffin tin). The flour structure wasn't sturdy enought that everytime they came out, the center turned flat. Anyone up for the challenge of reviving these? Ü

Provided by fawn512

Categories     Quick Breads

Time 35m

Yield 24 mini muffins, 24 serving(s)

Number Of Ingredients 10

1 cup oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
2/3 cup dried blueberries or 2/3 cup golden raisin

Steps:

  • Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight.
  • Preheat oven to 350 degrees.
  • Lightly spoon flour into dry measuring cups, level with a knife. Place buttermilk mixture, flour and next 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
  • Spoon ¼ cup batter into each of 24 muffin cups coated with cooking spray.
  • Bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center.
  • Remove muffins from pans immediately; place on a wire rack.

Nutrition Facts : Calories 103.9, Fat 2.3, SaturatedFat 0.5, Cholesterol 18.4, Sodium 195, Carbohydrate 18.1, Fiber 1.7, Sugar 7.7, Protein 3.4

BLUEBERRY MUFFIN OVERNIGHT OATS RECIPE BY TASTY



Blueberry Muffin Overnight Oats Recipe by Tasty image

Here's what you need: quaker rolled oat, fresh pasteurized milk, natural yogurt, blueberry, nutmeg

Provided by Tasty

Categories     Breakfast

Yield 1 serving

Number Of Ingredients 5

½ cup quaker rolled oat
3 oz fresh pasteurized milk
2 oz natural yogurt
¾ cup blueberry
½ teaspoon nutmeg

Steps:

  • Add all of the ingredients except for the blueberries in a clean mason jar.
  • Stir everything together.
  • Add the blueberries, whole.
  • Put a lid on the mason jar and refrigerate overnight 40°F (5°C).
  • Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 73 grams, Fat 7 grams, Fiber 10 grams, Protein 15 grams, Sugar 21 grams

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