This post is sponsored by The Quaker Oats Company
My love for oats began long before I had an oatmeal-centric blog. When we were in high school, my sister and I asked my mom if she could start making us hot breakfasts on cold winter mornings. (As opposed to us making our own yogurt or toast.) The next morning she made us hot oatmeal on the stove top for breakfast using – you guessed it – Quaker Oats. Her recipe was a simple, classic mix of cinnamon, raisins, and brown sugar. (There were no fancy toppings or drippy nut butters in the 90s!)
Oats Across America
Quaker surveyed consumers across the country to learn more about breakfast trends by region. One common thread they found was that Americans feel nostalgic when it comes to breakfast and the dishes they grew up eating. Maybe that warm and fuzzy childhood connection is why I love oatmeal so much now! When asked about oatmeal toppings by region, the Northeast, where my mom is from, listed cinnamon and brown sugar as their toppings of choice compared to the other regions who unanimously chose brown sugar as the favorite. (No one said peanut butter! I’m surprised!) Scroll down to find out how you can share your own recipe to be entered to win a $1,000 prize!
A New Take On A Classic Recipe
These cinnamon raisin baked oatmeal muffins are the 2019 version of my mom’s classic oatmeal. Baked in a single serving, easy-to-reheat muffin cup, you can enjoy them out of hand (muffin-style) or on a plate with a fork (baked oatmeal style). I like mine with almond butter on top!
Cinnamon and raisins are the primary flavors, with mashed banana for sweetness and a touch of vanilla. Brown sugar makes a light dusting across the top of each muffin for added sweet crunch, but you can leave it out if you’d like. The oats on top get a nice crunch to them in the oven!
How To Make Them
This recipe is so easy you can whip these together while your baby eats breakfast! My little helper <3
I love recipes that flow as follows: mix dry ingredients. mix wet ingredients. mix wet into dry. Easy peasy!
Combine dry ingredients in one bowl
Combine wet in another. Then pour wet into dry.
Stir in raisins
Portion evenly into muffin cups
And sprinkle with brown sugar
Bake at 350 degrees for 30 minutes.
These muffin cups would be fun for a brunch, a picnic, busy mornings out the door, from the freezer – the versatility is endless!
Cinnamon Raisin Baked Oatmeal Muffins
- 3 cups Quaker Old Fashioned Oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 tsp salt
- 1 1/2 cups skim milk or milk of your choice
- 2 eggs beat
- 1 small banana mashed
- 1 teaspoon vanilla extract
- 1/3 cup raisins
- 2 tbsp brown sugar
- Preheat oven to 350°F and line a 12-cup muffin tin liners (silicone are my favorite but paper ones are fine as well).
- Mix together dry ingredients: oats, cinnamon, baking powder and salt.
- In a separate bowl, whisk together milk, eggs, banana, and vanilla.
- Pour wet ingredients into dry ingredients. Stir in raisins.
- Spoon oat mixture evenly into 12 muffin cups.
- Sprinkle brown sugar evenly on top of muffins.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Store in a container in the fridge or freeze in a large ziplock.
Oats Across America Recipe Contest
Share your original recipe using Quaker Old-Fashioned, Instant oats or other Quaker Oats product and be entered to for the chance to win $1,000 in one of Quaker’s daily drawings! You can submit a different recipe each day. Plus, have a chance to have your recipe be in a Quaker Oats cookbook. NO PURCHASE NECESSARY. For more information and Official Rules visit CookwithQuaker.com. Promotion ends 12/31/19.