Refrigerator Oatmeal Muffins Recipes

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

REFRIGERATOR BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
• Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
• Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
• Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
• Spoon batter evenly into prepared muffin pan.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

OVERNIGHT REFRIGERATOR OATMEAL

Steps:

• Stir oats, yogurt, and almond milk together in a jar with a lid. Twist lid onto jar and refrigerate, 8 hour to overnight. Stir oatmeal and add banana when ready to eat.

REFRIGERATOR OATMEAL CUPS

Steps:

• Stir oats, half-and-half, brown sugar, cinnamon, and salt together in an air-tight container until blended. Seal container and refrigerate 8 hours to overnight.
• Pour contents of container into prepared oatmeal; stir. Slice a banana and add to oatmeal.

REFRIGERATOR OATMEAL MUFFINS

Steps:

• In a medium bowl, place oats and hot water. Stir and set aside.
• Place all remaining dry ingredients into a large bowl. Stir to combine. Form a well in the center and crack eggs into the well while beating them lightly with a spoon. Add milk and stir batter well with large spoon until well combined.
• Pour melted butter into hot oat mixture; stir. Pour hot oats into batter and stir again until well combined. Cover and refrigerate at least overnight.
• To make 4 muffins muffins: 1 cup of muffin mix makes approximately 4 muffins. To every cup, add about ½ cup of mix ins such as berries, grated carrot, chocolate chips, nuts, or dried fruit.
• To make only one muffin, use ¼ cup batter and approximately 2 tablespoons mix ins.
• Bake in greased muffin tin or a muffin tin lined with cupcake papers at 400 for 20 minutes, or until lightly browned.