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.

.tasty-pins-banner-container{display:block;margin-bottom:20px;position:relative;width:-moz-fit-content;width:fit-content}.tasty-pins-banner-container a{cursor:pointer;display:flex;font-size:14px;font-weight:700;letter-spacing:1px;line-height:1.8em;text-transform:uppercase}.tasty-pins-banner-container a:hover{opacity:1}.tasty-pins-banner-container .tasty-pins-banner{align-items:center;bottom:0;cursor:pointer;display:flex;justify-content:center;left:0;padding-bottom:1em;padding-top:1em;position:absolute;right:0}.tasty-pins-banner-container .tasty-pins-banner svg{margin-right:4px;width:32px}.tasty-pins-banner-container .tasty-pins-banner span{margin-top:4px}.tasty-pins-banner-container a.tasty-pins-banner{text-decoration:none}.tasty-pins-banner-container a.tasty-pins-banner:hover{opacity:.8}.tasty-pins-banner-container a.tasty-pins-banner-image-link{flex-direction:column}.tasty-pins-banner-container a img{margin-bottom:0}.entry-content .wp-block-image .tasty-pins-banner-container img{margin-bottom:0;padding-bottom:0}#et-boc .et-l div .et_pb_image_wrap .tasty-pins-banner-container .tasty-pins-banner{padding-bottom:1em!important;padding-top:1em;text-decoration:none}#et-boc .et-l div .et_pb_image_wrap .tasty-pins-banner-container a.tasty-pins-banner{cursor:pointer;display:flex;font-size:14px;font-weight:700;line-height:1.8em;text-transform:uppercase}#et-boc .et-l div .et_pb_image_wrap .tasty-pins-banner-container a.tasty-pins-banner span{letter-spacing:2px;margin-top:4px}.et-db #et-boc .et-l .et_pb_module .tasty-pins-banner-container a:not(.wc-forward){padding-bottom:0}

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.

#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }

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

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.