Monday mornings are, well, Monday mornings. Some weeks I hop out of bed easily, other weeks are a struggle. Knowing that breakfast is already made helps that. Most weekends I make ahead something for the kids–muffins, scones, breakfast cookies, baked oatmeal. I leave them easily accessible along with fruit & yogurt. The kids can grab breakfast when they are ready and I can drink my coffee a little more slowly.
Now, I don’t make something fresh every weekend. When I do make a batch of a Monday Morning Make-Ahead, I double or triple the batch. It is little more work in the moment and saves me a lot of work in the long-run. Being able to grab a dozen muffins or a loaf of pumpkin bread out of the freezer before I trudge to bed Sunday night is a major help.
These oatmeal muffins are one of our favorites. They aren’t very sweet, so combined with the oatmeal, they are more nutritious than some others I make. If you don’t have buttermilk, you can certainly use milk…the very slight tang of the buttermilk, though, is really nice.
Blueberries, chocolate chips and raspberries also show up frequently in these muffins. Sprinkling with a bit of raw sugar on top gives the muffins an added sweetness that my kids enjoy.
Soak oats in buttermilk for 1 hour.
Add egg, oil & brown sugar. Combine. Then add the dry ingredients & combine.
Add mix-ins. Peanut butter chips are my favorite!
Makes 12 muffins
- 1 cup old fashioned oats
- 1 cup buttermilk
- 1 egg
- 1⁄2 cup brown sugar
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 cup oil
- 1 cup mix-ins optional
Soak oatmeal in buttermilk for 1 hour.
Add egg, oil & brown sugar to soaked oats, combine. Add the dry ingredients to bowl & stir until just combined. Add desired mix-ins & stir.
Add to muffin tins & bake at 400 for 15-18 minutes.