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Baked Oatmeal Muffins

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Variations include Pumpkin Spice, Banana, and Raspberry - Cocoa!

Baked Oatmeal Muffins

  • Servings: 1 - 2 muffins
  • Yield: 6 - 12
  • Prep Time: 1 hr
  • Cooking Time: 30 min


  • 3 cups Old-Fashioned Oats
  • 1 tsp. Baking Powder
  • 1 tsp. Cinnamon
  • 1 tsp. Salt
  • ½ cup Orange Juice
  • ¼ cup Canola Oil
  • 1 Whole Egg
  • ⅓ cup Unsweetened Apple Sauce
  • 1 tsp. Vanilla
  • ¼ cup Dark Brown Sugar
  • For Pumpkin Spice: ½ cup canned mashed pumpkin + 2 tsp. ground allspice, Topping: Combine 2 Tbsp. dry oats + ¼ cup chopped pecans + ¼ cup finely chopped, dried cranberries.
  • For Banana: 1 very ripe mashed banana + ¼ cup sour cream, Topping: Combine 2 Tbsp. dry oats + ¼ cup chopped walnuts + ¼ cup mini semi-sweet chocolate chips.
  • For Raspberry - Cocoa: 1 Tbsp. "Dutched" baking cocoa + 1 rounded cup frozen raspberries, Topping: mini marshmallows (set aside).


  1. Combine the oats, baking powder, cinnamon and salt in a large mixing bowl.
  2. Whisk the remaining ingredients (orange juice to dark brown sugar) together in a medium-sized mixing bowl.
  3. Pour the whisked ingredients into the oat mixture and stir to combine.
  4. Choose and add the ingredients for one of the flavor varieties listed, stir to combine with the oat batter.
  5. Scoop the flavored batter into 12 cup lined muffin pan, ¾ full.
  6. Sprinkle the Pumpkin Spice or Banana tops with their "Toppings" and partially press down into surface of the batter. Raspberry - Cocoa Muffins will be topped with the marshmallows later, at the very end of baking.
  7. Bake on center oven rack @ 350F for 30 minutes. For Raspberry - Cocoa, place about 6 mini marshmallows on top of each hot muffin and immediately return to the oven for exactly 1 minute (to just soften the marshmallows).
  8. Baked Oatmeal Muffins can be enjoyed warm, or cool completely before storing in the refrigerator or freezer for later.

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