Do you have a bit of oatmeal leftover in the pan after everyone has had their breakfast? So did we! And while it makes a great snack, later in the day, it makes a better pan of No Waste No Worry Oat Cakes! These tender muffins are not only delicious, but also very frugal...
This recipe is the one for those little dabs of leftover oatmeal...
On oatmeal mornings I usually cook two servings of oatmeal for breakfast. But in addition to the oats, often I will add chopped dried fruit (usually raisins or sometimes dates), so it must be the addition of the dried fruit that makes two serving a little too much for the two of us. And you know how it is when one is frugal.....you simply must make something delicious with what you have leftover. And I must say, these are very good. Tender, delicious and just what the leftover oatmeal was looking for!
No Waste No Worry Oat Cakes
by the seat of my pants
350-degree oven
Too much to throw away, but not enough for a full serving.
Yes, I could simply heat the oatmeal in the microwave and enjoy a small serving another time. Which I have done on many occasions. Or I could come up with a delicious cooked oat cake using the leftovers. Remember the vintage recipe for Lazy Daisy Cake? Creating an oat dessert cake had actually been my plan when I stepped into the kitchen. But these No Waste No Worry Oat Cakes are delicious! And it turns out that I am calling these oat cakes (instead of muffins) because the texture is more cake-like than muffin-like.....tender and perfect with a pat of butter.
What should I serve these with?
These No Waste No Worry Oat Cakes are whole grain, not too sweet (but feel free to up the sweet a bit, if you want), and did I mention frugal? They make a great snack and are perfect to "go along with" something else, as in served with a cup of soup or a salad. Around here muffins are often served at dinner time to round out the meal. But they also make a great breakfast by adding a pat of butter and enjoyed with a cup of honey-sweetened tea. Yep, they also go great with eggs and a slice or two of bacon!
Ingredients needed for this recipe:
- whole wheat flour
- cooked oatmeal
- brown sugar
- baking soda
- salt
- buttermilk
- egg
- oil
- dried fruit or chopped walnuts
You will also need the following:
- large mixing bowl
- measuring spoons
- measuring cups
- silicone spatula
- whisk
- kitchen spoon
- muffin tin
Now we are ready to begin!
 |
by the seat of my pants
350-degree oven
UPDATED: 05.15.2024
1 1/2 c whole wheat flour, we prefer pastry grind for all baking.
1/3 - 1/2 c brown sugar, if you prefer a sweeter quick bread, use the larger measure
1 1/2 t baking soda
1/4 t salt
1 c buttermilk
1/4 c oil
1 egg
3/4-1 c leftover oatmeal
1/2 c broken walnuts or additional dried fruit (or you could use both)
In a large mixing bowl combine the dry ingredients (flour through salt), and whisk to blend well.
Make a "well" in the center of the bowl, and drop in the egg, milk, and oil. Beat well breaking up the egg. Add the cooked oatmeal and walnuts, and combine well. If the mixture appears to have too much liquid, let sit for 5 minutes and then proceed.
Divide into 6 muffin cups, the mixture will most likely fill the muffin cups to the top.
Bake 20-25 minutes or until done in your oven. Let cool for 5 minutes, loosen, and let cool completely. Tip the muffins on their sides to cool, this will help prevent a soggy bottom!
Storage options for No Waste No Worry Oat Cakes. Store at room temperature for up to 3 days. If desired you may freeze for a longer storage time.
1 1/2 c whole wheat flour, we prefer pastry grind for all baking.
1/3 - 1/2 c brown sugar, if you prefer a sweeter quick bread, use the larger measure
1 1/2 t baking soda
1/4 t salt
1 c buttermilk
1/4 c oil
1 egg
3/4-1 c leftover oatmeal
1/2 c broken walnuts or additional dried fruit (or you could use both)
In a large mixing bowl combine the dry ingredients (flour through salt), and whisk to blend well.
Make a "well" in the center of the bowl, and drop in the egg, milk, and oil. Beat well breaking up the egg. Add the cooked oatmeal and walnuts, and combine well. If the mixture appears to have too much liquid, let sit for 5 minutes and then proceed.
Divide into 6 muffin cups, the mixture will most likely fill the muffin cups to the top.
 |
| Freshly baked No Waste No Worry Oat Cakes |
Bake 20-25 minutes or until done in your oven. Let cool for 5 minutes, loosen, and let cool completely. Tip the muffins on their sides to cool, this will help prevent a soggy bottom!
 |
UPDATE:
For your convenience, a "copy and paste" version of No Waste No Worry Oat Cakes has
been included below.
You may also enjoy:
#WholeWheatThat’sGoodToEat!
#wholefoodingredients
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
No Waste No Worry Oat Cakes
by the seat of my pants
350-degree oven
by the seat of my pants
350-degree oven
UPDATED: 05.15.2024
1 1/2 c whole wheat flour, we prefer pastry grind for all baking.
1/3 - 1/2 c brown sugar, if you prefer a sweeter quick bread, use the larger measure
1 1/2 t baking soda
1/4 t salt
1 c buttermilk
1/4 c oil
1 egg
3/4-1 c leftover oatmeal
1/2 c broken walnuts or additional dried fruit (or you could use both)
In a large mixing bowl combine the dry ingredients (flour through salt), and whisk to blend well.
Make a "well" in the center of the bowl, and drop in the egg, milk, and oil. Beat well breaking up the egg. Add the cooked oatmeal and walnuts, and combine well. If the mixture appears to have too much liquid, let sit for 5 minutes and then proceed.
Divide into 6 muffin cups, the mixture will most likely fill the muffin cups to the top.
1 1/2 c whole wheat flour, we prefer pastry grind for all baking.
1/3 - 1/2 c brown sugar, if you prefer a sweeter quick bread, use the larger measure
1 1/2 t baking soda
1/4 t salt
1 c buttermilk
1/4 c oil
1 egg
3/4-1 c leftover oatmeal
1/2 c broken walnuts or additional dried fruit (or you could use both)
In a large mixing bowl combine the dry ingredients (flour through salt), and whisk to blend well.
Make a "well" in the center of the bowl, and drop in the egg, milk, and oil. Beat well breaking up the egg. Add the cooked oatmeal and walnuts, and combine well. If the mixture appears to have too much liquid, let sit for 5 minutes and then proceed.
Divide into 6 muffin cups, the mixture will most likely fill the muffin cups to the top.
Bake 20-25 minutes or until done in your oven. Let cool for 5 minutes, loosen, and let cool completely. Tip the muffins on their sides to cool, this will help prevent a soggy bottom!
Storage options for No Waste No Worry Oat Cakes. Store at room temperature for up to 3 days. If desired you may freeze for a longer storage time.
~~~~
I like making quick breads like this! Thanks!
ReplyDeletePat, you are very welcome! These are pretty good if I do say so myself.
DeleteSounds so easy and I know they have to be delish! Thanks!
ReplyDeleteNickie, you are so welcome!
DeleteThey sound good! #TheRandom
ReplyDeleteThey are, and a good way to use up that little bit of leftover oatmeal...thanks for stopping by, I appreciate it.
DeleteLooks good
ReplyDeleteThanks so much!
DeleteGreat use of left over oats, Melynda. I have all the ingredients so might give your recipe a try this week. Thanks for sharing x
ReplyDeleteWLWA50, thank you! It is a great way to use it all up!
DeleteWe will be eating rolled oats porridge soon, as the weather really cools down. I'll remember your muffins when there is some leftover porridge. They look really good.
ReplyDeleteHRK, the cooked oats always makes for a tender muffin! Thank you for stopping by, I appreciate it.
DeleteWhat a fab way to use up leftovers. They look delicious Melynda!
ReplyDeleteThanks so much for sharing with #MMBC. :)
Jayne, thank you!
DeleteMelynda, these muffins sound wonderful. This is a great idea. Thank you for sharing your recipe at The Crazy Little Lovebirds link party #38.
ReplyDeleteStephanie, you are welcome! Thanks for hosting Crazy Little Love Birds, I appreciate it.
DeleteThis sounds so good! I'm going to try to save this one and remember it for when we have leftover oatmeal! Especially since my oven is now working again!
ReplyDeleteLisa, the best part is that there are only 6 muffins in this recipe, so no leftover leftovers!
DeleteTerrific idea!
ReplyDeleteAnd I HAVE the recipe for the Lazy Daisy Oatmeal Cake and make it sometimes! It’s delicious!
I put a good sized glob of oatmeal away this morning. Often I don’t want to toss it, but everyone gives leftover oats the side eye, so I try to sneak it into something.
This has given me an idea, so thanks.]
God bless, and thanks for sharing your recipe at the Homestead Blog Hop!
Laurie
Laurie, I am glad I could be of help, LOL! Thanks for hosting the Homestead Blog Hop!
DeleteThese sound almost like cupcakes!! Thanks for sharing at the What's for Dinner party!
ReplyDeleteHelen, they are quite good, thanks for stopping by, I appreciate it.
DeleteThese sound really yummy! I've never thought of using pre cooked oatmeal in baking.
ReplyDelete#MMBC
Catherine using the cooked oats adds a softness to the baked quality as well as moisture. I hope you enjoy them as much as we do. Thanks for stopping by, I appreciate it.
DeleteThe oat cakes look delectable! #MMBC
ReplyDeleteCarol, thank you!
Delete