Cinnamon Raisin Baked Oatmeal Muffins

These cinnamon raisin baked oatmeal muffins are baked in a single serving muffin cup and easy to eat and reheat for breakfast on busy mornings. 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!)

Cinnamon Raisin Baked Oatmeal Muffins

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!

Ingredients

Cinnamon and Raisins

Cinnamon and raisins are the primary flavors

Banana

Mashed banana for sweetness 

Brown Sugar

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.

Oats inside and on top

The oats on top get a nice crunch to them in the oven!

How To Make The Oatmeal Muffins

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!

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5 from 4 votes

Cinnamon Raisin Baked Oatmeal Muffins

These baked oatmeal muffins are reminiscent of the brown sugar and cinnamon oatmeal your mom made on the stove top in a single serving, easy-to-reheat muffin cup.

Course Breakfast, Brunch, Snack

Cuisine American

Keyword oats, raisins

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 muffins

Calories 130kcal

Ingredients

• 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

Instructions

• 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.

More Healthy Muffin Recipes

• Whole Wheat Blueberry Muffins
• Instant Pot Banana Chocolate Chunk Muffins
• Cheddar Chile Oat Muffins
• Whole Wheat Muffins with Apple and Oat

More Quaker Oat Inspo!

• See how Quaker Oats are milled!
• Oatmeal Breakfast Pie
• Snickerdoodle Smoothie
• Super Oatmeal Cookies