This post is written in partnership with The Quaker Oats Company. Thanks for supporting everything that makes nutrition happen!

Remember my post on everything you need to know about batching cooking oatmeal?

This snickerdoodle oatmeal muffin recipe I’m sharing is my go-to whenever I have leftover oatmeal from a pre-cooked batch! These muffins are a delicious way to use up cooked oatmeal and reduce food waste in my kitchen. It’s another reason why oats are my number one pantry staple –because they’re so versatile, you can turn them into recipes that are tailored to your individual taste preferences.

I used Quaker Steel-Cut Oats here, but this will also work with the Old-Fashioned version. I like starting my day with oatmeal because its easy + fast to prepare and also a convenient source of fiber. For every ½ cup of oatmeal, you get 4 grams of total fiber. Incorporating oats into different recipes like this throughout the day can help increase the total amount of soluble fiber in your diet.

Snickerdoodles are one of my favorite sweet flavors so obviously I had to find a way to turn them into muffins with some nutrition benefits. I eat them just as is most of the time but sometimes when I want to change things up, I’ll add a little bit of peanut butter on top or break the muffin apart and add to a bowl of greek yogurt + berries. Super satisfying and per muffin, there’s 3 grams of fiber.

If you’re the type of person who prefers small snacks  throughout the day, this muffin recipe is a solid option to add into your archives – you can eat it as part of a meal or turn it into a snack!

Snickerdoodle Oatmeal Muffins  

Yields = 12 muffins

Ingredients:

• 1.5 cups whole wheat flour
• 2 tbsp baking powder
• 1 tbsp cinnamon
• ½ tsp salt
• 1 cup cooked Quaker oatmeal (either rolled or steel cut)
• 3/4 cup unsweetened almond milk
• ¼ cup maple syrup
• 3 tbsp unsalted butter
• 1 egg
• Topping: 2 tbsp granulated sugar + 1 tsp cinnamon (optional: additional 1 tbsp rolled oats)

Instructions:

1. Preheat the oven to 400F. Lightly spray a standard 12 cup muffin tin with cooking spray or line with muffin liners.
2. In a large mixing bowl, combine the flour, salt, cinnamon, and baking powder. Whisk together.
3. In the same bowl add the cooked oatmeal, milk, maple syrup, butter, and egg. Stir until just combined.
4. Scoop 1/4 cup batter into each muffin tin cup.
5. In a separate small bowl, mix together the topping ingredients (sugar + cinnamon) and sprinkle (around ¼ tsp) over the top of the muffins. Add extra rolled oats on top as desired.
6. Bake at 400 degrees for 15 minutes or until the muffins are lightly golden.
7. Remove from the oven and let sit in muffin tin and allow to cool for 5 minutes.