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    Grits and Pinecones » Recipes » Breakfast

    Easy Baked Breakfast Oatmeal Muffins

    March 11, 2016 by Sharon Rigsby, Updated April 9, 2019 5 Comments

    Jump to Recipe Print Recipe
    Easy Baked Breakfast Oatmeal Muffins Pinterest pin.

    Easy Baked Breakfast Oatmeal Muffins are a quick grab and go breakfast option for busy mornings. Full of heart-healthy oats, pecans, and cinnamon, these oatmeal muffins are a great way to start any day! 

    An oatmeal muffin with an oatmeal crumble topping on a baking sheet.

    Not only are these delicious oatmeal muffins a fabulous choice for breakfast, but they are also a perfect after-school snack for the little or big kids in your house. 

    Speaking of great choices for breakfast on the go or after-school snacks, if you like these muffins, I know you will also love Easy Sausage Cheese Bread, Easy Apple Cranberry Muffins, Easy Southern Style Apple Bread, and Southern Peach Bread. 

    What makes these oatmeal muffins stand out in the sea of breakfast muffins is the crunchy oat crumble topping. One bite and you will be smitten and wonder where these delectable muffins have been all of your life.  

    How to Make Easy Baked Breakfast Oatmeal Muffins: 

    Gather your ingredients which include: oats, flour, salt, baking powder, baking soda, brown sugar, and butter. You will also need milk, eggs, toasted pecans, and cinnamon.

    Ingredients for Baked Breakfast Oatmeal Muffins.

    Preheat the oven to 350 degrees.

    In a large skillet over medium heat, add the oats and butter and toast the oats for approximately eight minutes until the oats are golden brown. Stir frequently while the oats are toasting.

    Toasting oatmeal in a skillet for oatmeal muffins.
    Add the toasted oats to a food processor fitted with a metal blade and process for approximately 30 seconds or until the oats are ground up and resemble coarse meal.

    Grinding oatmeal into flour using a food processor.

    Add flour, salt, baking powder, and baking soda to the oats in the food processor and pulse until everything is mixed well.

    Using a food processor to combine oat flour with the rest of the dry ingredients for oatmeal muffins.

    In a large bowl, add brown sugar and melted butter and mix well. Add milk and eggs and mix everything. Add the flour and whisk until everything is combined. Set aside for 20 minutes for the oat flour to absorb the liquid ingredients.

    Batter in a bowl for oatmeal muffins.

    While the muffin batter rests,  make the muffin topping by combining oats, flour, toasted pecans, cinnamon, butter, brown sugar and a pinch of salt.

    Oatmeal muffin topping of oats, butter, nuts, and brown sugar in a bowl.
    Spray a 12-cup muffin pan with non-stick baking spray containing flour, or use muffin paper liners. Use an extra large ½ cup ice-cream scoop, and fill each muffin cup to the brim. Sprinkle about two tablespoons of the topping on top of the batter in each muffin cup.

    A muffin pan with oatmeal muffin batter and topping filling the cups.
    Bake the muffins for approximately 25 minutes or until they are done.

    Remove from the oven and cool on a metal cake rack for about 10 minutes. Remove the muffins from the pan and let cool for approximately another 20-30 minutes. Serve and enjoy!

    Breakfast oatmeal muffins on a baking sheet.

    An oatmeal muffin with an oatmeal crumble topping on a baking sheet.

    Oatmeal Muffins

    Sharon Rigsby
    Easy Baked Breakfast Oatmeal Muffins are a quick grab and go breakfast option for busy mornings. Full of heart-healthy oats, pecans, and cinnamon, these oatmeal muffins are a great way to start any day!  
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 1 hr 40 mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 344 kcal

    Ingredients
      

    Oatmeal Muffin Ingredients:

    • 2 tablespoon butter
    • 2 cups old-fashioned oats
    • 1-¾ cups all-purpose flour
    • 1-½ teaspoon salt
    • ¾ teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1-⅓ cups light brown sugar
    • 6 tablespoon melted butter
    • 1-¾ cup milk
    • 2 large eggs

    Oatmeal Muffin Topping Ingredients:

    • ½ cups old-fashioned oats
    • ⅓ cup flour
    • ⅓ cup toasted chopped pecans
    • 1-¼ teaspoon ground cinnamon
    • 4 tablespoon melted butter
    • ⅓ cup brown sugar packed
    • pinch salt

    Instructions
     

    • Preheat the oven to 350 degrees.

    Oatmeal Muffin Directions:

    • In a large skillet over medium heat, add the oats and butter. Toast for approximately 8 minutes until the oats are golden brown. Stir frequently while the oats are toasting.
    • Add the toasted oats to a food processor fitted with a metal blade and process for approximately 30 seconds or until the oats are ground up and resemble coarse meal.
    • Add flour, salt baking powder and baking soda to the oats in the food processor and pulse until everything is mixed will.
    • In a large bowl, add brown sugar and melted butter and mix well. Add milk and 2 large eggs and using a whisk, gently mix everything together. Add the flour and again gently whisk until everything is mixed well. Set aside for 20 minutes for the oat flour to absorb the liquid ingredients.

    Muffin Topping Directions:

    • In the meantime, make the muffin topping by combining oats, flour, toasted pecans, cinnamon, butter, brown sugar and a pinch of salt.

    Baking the Oatmeal Muffins:

    • Spray a 12 cup muffin pan with non-stick baking spray containing flour. Using an extra large ½ cup ice-cream scoop, fill the muffin cups to the brim. Sprinkle about 2 tablespoons of the topping on top of the batter in each muffin cup.
    • Bake for approximately 25 minutes or until done.
    • Remove from the oven and cool on a metal cake rack for about 10 minutes. Remove the muffins from the pan and let cool for approximately another 20-30 minutes. Serve and enjoy!

    Notes

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.

    Nutrition

    Calories: 344kcalCarbohydrates: 47gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 39mgSodium: 83mgPotassium: 140mgFiber: 2gSugar: 28gVitamin A: 350IUVitamin C: 0.1mgCalcium: 30mgIron: 1.4mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

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    1. Maija

      October 21, 2020 at 1:49 pm

      What if I were to leave the rolled oats whole?
      I believe grinding them will cut down the fibre.

      Reply
      • Sharon Rigsby

        October 21, 2020 at 7:43 pm

        Hi Maija,
        I’ve never left the oats whole, so I can’t say how that would affect this recipe. If you decide to do it, please let me know how it goes.
        All the best,
        Sharon

        Reply
    2. Sharon

      April 21, 2020 at 11:13 am

      It says 1/4 … But doesn’t specify teaspoon etc.

      Reply
      • Sharon Rigsby

        April 21, 2020 at 11:26 am

        Hi Sharon,
        I’m not sure how that happened, but it is 1/4 teaspoon. I have fixed it now and hope the omission didn’t cause you any inconvenience. I hope you enjoy them!
        All my best,
        Sharon

        Reply
    3. Sharon

      April 21, 2020 at 11:11 am

      How much baking soda? I used tsp…..but I didn’t see measurement in above recipe.

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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