What can I do with leftover oatmeal porridge? Have you ever asked that?
Maybe there are extras due to an over zealous estimation on how much your kids would eat…
or because someone slept in and grabbed a granola bar on the way out the door to catch the bus…
or as a result of the little cherub who suddenly decided “I don’t like oatmeal” even though every morning for the past week he’s been only eating oatmeal because scrambled eggs were too “crumbly” and fried eggs too “squishy”?
In any case, here’s a quick and tasty recipe for the day that the leftover oatmeal porridge is sitting on the stove top destined for the garbage can. Make leftover oatmeal muffins! These can be made as chocolate-chip oatmeal muffins, or oatmeal raisin muffins. (See recipe note for raisin version)
Either way, they are delicious, easy, and full of whole grains + flax. They are also very low in added sugar (just some applesauce and a touch of honey) because the chocolate chips or raisins make them sweet enough.
You can get your littlest kids helping make these leftover oatmeal muffins also!
The best part is that you can whip them up in about 1/2 an hour, and don’t have to toss leftovers that are sadly going cold on the stove. Score!
- 1 cup white whole wheat flour (or all purpose)
- 2 Tbsp ground flax seed
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup melted coconut oil
- 2 Tbsp honey, warmed slightly till liquid
- ½ cup applesauce
- 2 eggs
- 1 cup leftover oatmeal porridge
- 1 tsp vanilla extract
- ⅔ cup chocolate chips (dairy free if necessary)
- Combine dry ingredients in a medium bowl.
- Combine oil, honey, applesauce, eggs, leftover oatmeal, and vanilla in bowl and mix until smooth
- Add wet ingredients to dry and mix until just combined.
- Fold in chocolate chips
- Scoop into greased or lined muffin tin.
- Bake at 400 degrees F for 16 minutes or until they test done with a toothpick.
From my kitchen to yours – enjoy!