Oatmeal is a favorite of both our children and senior clients, and we serve it several times a week. We use local New York State oats to make both our oatmeal and our granola. Suffice to say we have a lot of oats and oatmeal in our kitchen. When you are faced with a few cups of leftover oatmeal, instead of tossing it try transforming it into muffins! Serving homemade muffins, as we do also, is a cheaper, healthier alternative than purchasing them and gives your clients a new, delicious menu item.
Leftover Oatmeal Muffins
Yield: 50 muffins
6 cups all purpose four
1 cup brown sugar
5 tbsp baking powder
1 to 2 tbsp cinnamon
1 teaspoon salt
2 cups raisins, cranberries, coconut, mashed ripe banana, blueberries or any other addition you like!
4 cups leftover cooked oatmeal
2 cups milk or yogurt
½ cup vegetable oil or melted butter
Preheat oven to 350 to 375 degrees. In a large bowl, whisk together the flour, sugar, baking powder, salt and any of the dried fruit or other additions that you are using. In another bowl, lightly beat the eggs then add the oatmeal and mash with a fork or whisk to break up any clumps. Add the milk or yogurt and the oil or butter. Stir mixture to just combine. Pour the wet mixture into the dry mixture and stir briefly just to combine; over mixing will make the muffins chewy.
Pour into prepared muffin cups (sprayed with vegetable spray). Bake for 15 to 20 minutes, or until done. These muffins don’t brown too much on top. Serve warm. Best eaten the day that they are cooked!