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Baked oatmeal muffins with apple and raisins in a white bowl on a blue background.
Breakfast · American

Baked Oatmeal Muffins

Breakfast you bake once and grab for the next few mornings. Cooking the oats on the stove first means they bake up soft and set in the middle instead of dry, and the cinnamon sugar on top turns into a little crust. Two from the fridge and you're out the door.

Quick facts

60 min(25 prep, 30 cook)

6 servings · makes 12 muffins

  • Vegetarian

Contains: Milk, Egg, Soy

Step 0

Get it all out

Tick things off as they hit the counter.

  • 2¼ cups water
  • 2½ cups quick-cooking oats
  • 2 large eggs
  • 4 tbsp brown sugar, divided
  • 2 tbsp canola oil
  • 1 tsp baking powder
  • 2 tsp ground cinnamon, divided
  • ¼ cup nonfat milk
  • 1 medium apple, finely chopped
  • ¼ cup dried fruit, like raisins, cranberries or cherries
  • nonstick cooking spray, to taste
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Heat the oven to 350°F.

  2. 2

    Bring the 2 1/4 cups of water to a boil in a medium saucepan over high heat. Stir in the oats and let them boil for 1 minute, stirring, until they thicken and look like porridge.

    • 2¼ cups water
    • 2½ cups quick-cooking oats
  3. 3

    Take the pan off the heat and let the oats sit for 5 minutes, stirring once or twice, until they've soaked up most of the water and stopped steaming hard.

    • 2½ cups quick-cooking oats
  4. 4

    In a large mixing bowl, whisk the eggs, 3 tbsp of the brown sugar, the oil, baking powder, 1 tsp of the cinnamon and the milk with a fork until smooth and no streaks of egg remain.

    • 2 large eggs
    • 4 tbsp brown sugar
    • 2 tbsp canola oil
    • 1 tsp baking powder
    • 2 tsp ground cinnamon
    • ¼ cup nonfat milk
  5. 5

    Add the cooked oats to the egg mixture one big spoonful at a time, stirring after each, so the warm oats don't cook the eggs. Add the chopped apple and dried fruit, then fold them in: run a spatula down to the bottom of the bowl and turn the mixture over on itself, gently, until the fruit is spread through evenly.

    • 2½ cups quick-cooking oats
    • 1 medium apple
    • ¼ cup dried fruit
  6. 6

    In a small bowl, stir together the remaining 1 tbsp of brown sugar and the remaining 1 tsp of cinnamon.

    • 4 tbsp brown sugar
    • 2 tsp ground cinnamon
  7. 7

    Lightly coat a 12-cup muffin tin with cooking spray. Divide the oat mixture evenly among the 12 cups, filling each one to the top, then sprinkle the cinnamon sugar over each.

    • nonstick cooking spray
    • 2½ cups quick-cooking oats
    • 4 tbsp brown sugar
    • 2 tsp ground cinnamon
  8. 8

    Bake on the middle rack for 30 minutes, until the centers are set and firm when pressed and the tops are lightly browned.

  9. 9

    Let the muffins cool in the tin for 5 minutes, then lift them out and serve warm. Put leftovers in an airtight container in the fridge within 2 hours and eat them within 4 days, or freeze them.