ByTiffany McCauley
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This muffin tin oatmeal will ensure that everyone at your breakfast table enjoys the flavor of oatmeal they like without making a ton of extra work for you!
A fan on Facebook gave me this idea. She asked me if I thought it would work out to make individual oatmeal in a muffin pan. I immediately loved the idea and had to give it a try. I even bought a new muffin pan for the occasion.
The muffin pan I got was for jumbo-sized muffins. That was the only way to get a decent serving size out of one “muffin”. But if you only have the regular sized muffin pans, simply use 2 “muffins”/servings per person.
NOTE: I’m calling them “muffins” because I don’t know what else to call the holes in the pan you usually pour muffin batter into.
While this isn’t a recipe per se, I thought it was an awesome idea. This would work well with many of the ideas on my Oatmeal Project page as well (be sure to check the comments for tons of recipes too!)
The addition/toppings suggestions in the recipe below are just a start. Keep your additions to about 1 tbsp per well and you can add just about anything you like!
MORE HEALTHY OATMEAL RECIPES:
- The Oatmeal Project
MUFFIN TIN OATMEAL RECIPE
Muffin Tin Oatmeal Recipe
Note that the measurements below are for ONE muffin well. You will want to multiply the oats and water by the number of wells you have in your muffin tin.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 1 serving/well
Calories: 116kcal
Equipment
Muffin tin
Ingredients
Oatmeal:
- ½ cup water
- 2 tbsp. steel cut oats
- 1 tbsp. addition of your choice (see below - can go up to 2 tbsp.)
Possible Toppings:
- 4 slices banana (fresh or frozen)
- 1 tbsp. dried cranberries (fruit juice sweetened)
- 1 tbsp. dark chocolate chips (I use Lily's)
- 1 tbsp. grated cheddar cheese (+ 1 tbsp. pistachios)
- 1 tbsp. grated apple (+ a dash of ground cinnamon)
US Customary - Metric
Instructions
Preheat oven to 350 F.
Combine the water and oats in each individual "muffin".
Stir in your additions.
Bake for about 45 minutes, or until you can visibly see that all the water has been soaked up by the oats.
Remove from oven and allow to cool slightly before serving.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1well of oatmeal | Calories: 116kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 6mg | Fiber: 3g | Calcium: 15mg | Iron: 1mg
This recipe from the Gracious Pantry® archives, originally posted 2/9/12.
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Lisa – No, it has about the same texture. Nothing crunchy. Have you tried protein pancakes? You might enjoy those.
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Brandy – This would be like any other batch of oatmeal. You could certainly bake it the day/night before for him to warm in the morning, no problem. I would guess it would last about 4 days or so. Maybe 5. The texture is just like regular oatmeal.
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Kimber – Enjoy!
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Amy – You can, but you will most likely not have to bake them as long.
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Marty – Indeed!
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Kimsniche – You’re welcome! Enjoy!
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Jessica – Fantastic!
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BBB – Interesting! Thanks!
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Pingback: Clean Eating Oatmeal Recipes
My newest creation – chopped mango, cinnamon, ground cloves, and pure vanilla extract. I ran out of steel cut oats so I included some Bob’s Red Mill 5 Grain Hot Cereal to round out the recipe. Yummy!
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Sounds wonderful!
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First time trying these!! Very exciting. I had to cut the recipe in half because I only had cupcake tins. New to the clean eating but Thanks to you I am finding it easy!!
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Could you used quacker flavored oatmeal with this?
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I’m sure you could, but the flavored ones are not clean. Just so you know. You will also most likely have to adjust the baking time.
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How many servings does this make?
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3 or 6 depending on how big your serving is.
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Sounds good, I’m making them now 🙂
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This may be a silly question, but are the ingredients per muffin or divided between 6?
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Per muffin.
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I can’t wait to try this! Assuming I can use rolled oats as opposed to steel cut, would I need to adjust the cooking time
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Tisha – It should be about the same, but I think you use a little less liquid.
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I make a no bake version that is quick and easy. Make a pot of steel cut oatmeal, and scoop into the large muffin pan. Add toppings, and place pan in the freezer. Pop out individual oatmeal muffins and freeze in a bag or freezer container. Reheat in the microwave or on the stovetop. These have been a morning time saver more than once!
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Helena – Yes! I actually have a recipe for that in the works! It really is great for meal prep! 😀
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