Oatmeal in the morning on a cool day is an awesome thing, right? But sometimes you don’t make enough, and other times (especially when you set it up in your slow cooker and then people rush out the door without breakfast anyway) there is tooooo much oatmeal. You don’t want to throw it out, but if you save it, do people really eat the leftovers? They will if you turn them into muffins! Say, Cocoa Cranberry Oatmeal Muffins?
I’m not sure that I got a photo of these muffins, but they were really tasty and they’re pretty healthy – I substituted nonfat yogurt for some of the butter and reduced the sugar, used whole wheat flour, and of course, they’ve got the healthy power of oatmeal in there, too! I was surprised at how light and fluffy these came out. I’ll definitely make them again when we have oatmeal leftovers, and if you don’t have cranberries, throw in raisins or chocolate chips or nuts or anything else you can think of!
The basis of this recipe originates here, which was a great help since I wasn’t quite sure how my oatmeal leftovers were going to factor in.
1 3/4 cups whole wheat flour
1/2 cup cocoa
1 cup brown sugar
1 tablespoon baking powder
1 tablespoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 cup butter
1/4 cup nonfat greek yogurt
4 medium eggs (or 3 large)
2 teaspoons vanilla
2 cups leftover cooked oatmeal (our leftovers were steel cut oats)
1 cup cranberries, sliced
In a large bowl, combine flour, cocoa, cinnamon, ginger, brown sugar, baking powder and baking soda.
In another bowl, mix together melted butter, eggs, oatmeal, yogurt, cranberries, and vanilla. Add wet ingredients to dry ingredients and stir just until moistened. The batter will seem thick, but don’t worry. Adding more liquid may make the muffins too crumbly.
Spoon batter into 24 greased muffin cups.
Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.