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.
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! The top gets a little crunchy from the brown sugar, and the inside is soft and chewy.
Mashed banana provides a lot of natural sweetness and replaces any oil in the recipe, so these are light and healthy.
You can freeze these muffins to reheat on busy mornings. I’d recommend a toaster oven, but you can also easily heat in the microwave. Store them in the fridge once baked to keep them fresh.
I like that they are single serving, so you can have one if you’re a little hungry and three if you’re a lot hungry!
How to eat baked oatmeal muffins
You can eat them hot or cold for a snack – however you like. They are the absolute best fresh from the oven.
These muffin cups would be fun for a brunch, a picnic, busy mornings out the door, from the freezer – the versatility is endless!
Scroll down for tips on freezing and reheating them.
What’s the difference between oatmeal muffins and regular muffins?
The difference is flour. Regular muffins have a bread-like crumb because of the flour. Because these are made with oatmeal, they have a more structured texture, but they are also gluten-free. There are fewer crumbs too which is a plus in my book!
What type of oats are best for oatmeal muffins?
I use old fashioned rolled oats for the best texture, but if you only have quick or instant oats on hand those should work fine too. I wouldn’t recommend using steel cut oats for this recipe because the surface area on steel cut is too small to work for baking these with the amount of liquid the recipe calls for.
Ways To Customize The Recipe
If you use gluten-free oats, then this recipe can be gluten free.
You can also use a non-dairy milk to make it dairy free as well – consider soy, almond, cashew or rice milks.
Obviously raisins are a key ingredient, however, if you don’t do raisins, you can totally use chocolate chips instead!
And lastly, add any other ingredients you like to enhance the texture such as slivered almonds, toasted walnuts, or chia seeds.
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
Or chocolate chips, cranberries, currants, walnuts, etc!
Portion evenly into muffin cups
I used paper cups with a little cooking spray here, but silicone muffin liners are always a great idea! I also LOVE the Caraway ceramic muffin pan and use it now since we upgraded!
And sprinkle with brown sugar
Bake at 350 degrees for 30 minutes.
How to store baked oatmeal muffins
Store them in an air-tight container in the fridge or freezer. I’d use within 4 days if in the fridge. I usually put half in the fridge to eat sooner and half in the freezer to eat later!
Can you freeze baked oatmeal muffins?
Yep! For freezing, I usually put them in a silicone stasher bag that’s great for the freezer. Stasher bags are reusable and made from safer silicone. Great for minimizing disposable plastic in your kitchen.
When you’re ready to eat them, I recommend microwaving them for about 20 seconds to unfreeze and then baking in a toaster oven to reheat until they are warm and crunchy on top.
For the best surface area of toasted edges, remove the muffin from its liner and cut it in half and heating on low (around 300°F) for 5-6 minutes or until the muffin is warm throughout.
Cinnamon Raisin Baked Oatmeal Muffins
Ingredients
- 3 cups Old Fashioned Roll 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
Tonya says
I have everything I need to make these. Will use pbutter instead of raisins. Question, what do you use to get the calorie count for your recipes? There are times when I need this tool, but have to figure it out the old fashioned way and give my brain cells/math skills a good work out. LOL
KathEats says
Usually the My Fitness Pal calculator. Nothing fancy! Quaker’s team actually did this one : )
Tonya says
thank you!
The Many Thoughts of a Reader says
I dislike raisins but this sounds delicious otherwise!
Ginny Monsma says
Have you ever tried dried cranberries or cherries?
Kori says
Matt and I really love these! They are not super sweet, which we love as one could leave it as-is or add maple, jam, honey, pb, etc. Thank you for a great go-to recipe!
KathEats says
Thanks for the feedback!
Nancy says
These are really good! Tastes like oatmeal banana bread. I dislike raisins, so used pecans. I used paper cups and because there’s no fat, they stuck really bad. I need to invest in some silicone muffin cups and will make them again..
Kathryn says
Thank you.
Do you have a healthy vegan version sans the eggs ?
Kath Younger says
It’s muffin shaped!!
Louise says
These were very tasty for healthy toddler snacks. The mixture seems a bit watery with all the milk but once baked and cooled, they turn out lovely. And nut free so perfect for preschool! Thanks Kath
Kath Younger says
Yay!