Oatmeal-Raisin Muffins

Several days ago I posted the recipe for crockpot oatmeal. I hope you saved some of the leftover oatmeal to make these delicious, all-natural muffins. You may want to double or triple the batch. Kids love these.

Leftover Oatmeal-Raisin Muffins
3 tablespoons oil
2 tablespoons molasses
1 egg
2/3 cup milk
1/2 cup cooked oatmeal
1/2 cup raisins (dried cranberries also do well here)
1 cup whole wheat flour
1 1/2 teaspoons baking powder
pinch salt
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. Oil muffin tins. Combine all. Fill muffin tins 3/4 way full. Bake 15-20 minutes, or until knife inserted in center comes out dry. Let cool before removing from muffin tins.

Makes 8 muffins.

Crockpot Oatmeal

For all the other frazzled moms out there, here's a very easy recipe that takes about 30 seconds.

It's also very frugal and healthy.

It will be ready in the morning when everyone wakes up.

Crockpot Oatmeal (overnight)
3 cups old-fashioned oats (not instant or quick-cooking)
9 cups water
1/2 teaspoon salt

The night before, combine all ingredients. Set crockpot to low and cover. In the morning, there will be a hard crust over the top. Simply remove the crust and toss into your compost or garbage (dogs also enjoy :-).

Serve your favorite way! Some like it plain. Others like stir-ins such as cinnamon sugar, brown sugar, honey, bananas, apples, walnuts, etc.

Save the leftover oatmeal to make healthy leftover oatmeal muffins.

I believe this recipe can be used for any grain. I've made grits as well. Just keep the ratio of grains to water at 1 to 3. 1 cup grains to 3 cups water.