Every time I make oatmeal, I have a lot leftover. I usually make “Fried Mush” from Sally Fallon’s cookbook Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.
All you do is add one egg to the leftover oatmeal, and then sauté by spoonfuls in butter until the edges are crispy. We serve it with honey or maple syrup, and it makes a great mid afternoon snack.
But yesterday I wanted to do something different. I searched online for leftover oatmeal cookie or muffin recipes, but every one I found called for adding a CUP of sugar. Not really what I had in mind for a healthy snack for my kids.
So I decided to adapt one of my favorite low sugar muffin recipes to include cooked oatmeal.
Leftover Oatmeal Muffins
1 to 1.5 cups cooked oatmeal ( mine always has raisins cooked in it)
1.5 cups flour (I use a combination of whole wheat and spelt)
2 TBSPs aluminum free baking powder
1 egg lightly beaten
1/2 cup milk
4 TBSPs maple syrup
1 to 2 TBSPs softened butter
1/2 cup chocolate chips
Sift the dry ingredients together, then mix everything else in. Bake at 400 for 20 minutes. Yields 12.
The muffins were a hit. Both boys helped me with the whole process, and there were only two left at the end of the day.