I always make a huge batch of oatmeal on Monday mornings for the week ahead. I love oatmeal for so many reasons, but most of all because it’s easy, nutritious and filling. Oats contain soluble fibre, which helps to slow down digestion and keep you fuller longer and sustain energy levels!
They are also very versatile, making a great addition to muffins, cookies, granola bars, energy balls, and smoothies! I even add them to hamburger patties and meatballs!
I created this recipe by accident. I had too much leftover oatmeal and debated freezing it, but then decided to do an experiment and make muffins out of it!
They turned out AMAZING and were incredibly easy to make. I love that we didn’t waste any food, and that we repurposed our leftovers for a healthy snack that my kids loved (they’re great for on-the-go breakfasts too!).
These muffins contain simple, nutritious ingredients that you likely have on hand already. They’re bursting with flavour and nutritional goodness, including protein, fibre, vitamins and minerals. Alone, they act as a balanced meal or snack, but pair really well with some greek yogurt or a fruit smoothie too. I let my daughter choose the toppings (as you can see in the video), which she enjoyed the most!
The Easiest Oatmeal Muffins You'll Ever Make
I created this recipe by accident- I had too much leftover oatmeal and debated freezing it, but then decided to do an experiment and make muffins out of it! They turned out AMAZING and were incredibly easy to make.
Ingredients
- 2 ripe bananas, mashed
- 2-2 1/2 cups leftover oatmeal (made with rolled oats or large flake oats)
- 1 cup milk
- 3 eggs, whisked
- 1/4 cup chia seeds
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1 cup toppings of choice (chocolate chips, fresh or frozen berries, dried fruit, nuts, seeds, coconut, etc.)
Instructions
- Preheat oven to 375 F
- Grease a 12 cup muffin tin
- In a large mixing bowl, combine all of the ingredients and mix well
- Scoop mixture into muffin cups (fill to about 3/4 full)
- Top with toppings!
- Transfer to oven and bake for about 25 minutes (until golden brown on top)
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![[AD] Ready to make your new favourite chocolate chip cookies?? 🍪 Trust me – make a double batch because they’re going to fly off of the baking sheet before you’ve even had a chance to try one yourself. They are SO yummy, soft and tender… exactly how a chocolate chip cookie should be🙌🏻
As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
Comments
This recipe looks fantastic! Curious to know if it can be made with leftover steel cut oats as well?
Yes, absolutely!
Sarah, I made these muffins this morning with 2 cups of oatmeal and they turned out quite eggy and very, very flat and small. I used blueberries on top and walnuts in the batter. They tasted o.k. but were anything but attractive. Any ideas?? More oatmeal needed, maybe? Or more add ons on top??
Hi Dianne. Thanks for trying them! Sorry they turned out unexpected. You can try to add more oatmeal to combat the “eggy” texture. And make sure you’re using large flaked oats :). Please let me know when you try them again!