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Transform Leftover Oatmeal

There was one day at the local diner where I forgot to order just a cup of blueberry oatmeal, so they gave me a big ol’ bowl. Even if I tried, there was no way I would finish. So, what do you do with leftover oatmeal? Throw it away? NO! Of course not. That is one thing I would NOT do. I am not a fan of wasting good food. So, what did I do?

I turned the leftover oatmeal into oatmeal muffins and breakfast cookies, just from using the extra staples I had laying around the fridge and pantry. Once I gathered the dry and wet ingredients, I made enough muffins and cookies for the week, and of course, I shared with my neighbor and friend.

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Ingredients

  • 1 1/2 cups leftover oatmeal (with blueberries, brown sugar, milk, pecans)

  • 1/2 cup steel cut rolled oats

  • 1/2 cup milk

  • 2 large eggs

  • 1/4 cup Ghee (melted)

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp Himalayan pink salt

  • 1 1/2 tsp cinnamon

  • 1/4 cup brown packed brown sugar

  • 1/2 package Fresh Gourmet Salad Toppings Dried and Sweet Cranberries & Glazed Walnuts (I had them leftover from a salad I made, so I thought… why not?!)

  • Crumb Topping

  • 1/2 cup steel cut rolled oats

  • 4 TBSP melted Ghee

  • 1 tsp cinnamon

  • 2 TBSP brown sugar

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Directions

  • Preheat oven to 400 degrees and line a muffin tin with 6 paper liners, and line a cookie sheet with parchment paper.
  • Combine leftover oatmeal, oats, milk, Ghee, and eggs in a bowl.
  • Shift together flour, baking powder, baking soda, salt, cinnamon and brown sugar into a bowl.
  • Slowly stir the flour mixture into the oatmeal mixture until well combined.
  • Fold in the dried cranberries and walnuts.
  • In a separate bowl, mix together all of the ingredients for the crumb topping.
  • Using an ice-cream scoop, fill the paper muffin tin liners 3/4 full and top with crumb topping.
  • Bake for about 20 minutes, or until a toothpick comes out clean when inserted into the center of the muffin. Let cool for 5 minutes in the tin before moving to a wire rack to completely cool.
  • With the remaining batter, drop small amounts of batter onto the cookie sheet to form cookies and sprinkle on some crumb topping.
  • Bake for 12-15 minutes. Let cool for 5 minutes on the sheet, and then move to wire rack.

Note: This recipe is an adaptation of Oatmeal Muffins from The Kitchen on Food Network.

About Me

Michelle Mitchell-Brown

I’m a wife and a pug mom of two with a passion to plant seeds, watch my babies grow, and create amazing garden to table recipes to share!

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