My 3 year old Miles had a potluck breakfast at his school and he suggested we bring some oatmeal muffins. They were part of my breakfast meal prep and are still a favorite way to start the day around here. Since the recipe is super simple, it was a perfect activity for us to do together. We are always looking for an easy recipe for cooking with toddlers and this one fits the bill.
The fact that it could be something we enjoy doing together just added to an already long list of why we love these oatmeal muffins so much. They save us time in the mornings, are nutritious and still provide variety by mixing in different toppings. I was inspired by this recipe, but I have since made my own variety.
When I did the breakfast meal prep, I was making 60 muffins and I wanted to move quickly. So I did it myself during nap. My new goal is to find as many recipes for cooking with toddlers since it’s such a great learning and entertaining activity for them.
If you are just getting started with cooking activities for toddlers, check out how to set up your kitchen and some of the essential tools to have on hand. Also, how do you pick the perfect toddler learning tower for your family?
The hardest part for toddlers in this recipe is cracking the egg. We had to dig out a couple shells. The more practice, the better they will be. Also, carefully scooping into the cupcake liners. The right size cup or spoon helps this activity. Other than that, it’s mostly measuring, pouring and stirring.
We made two batches, hence the two bowls and two muffin pans. Apple Cinnamon and Cranberry Orange.
Oatmeal Breakfast Muffins
Ingredients
- 3 cups Old Fashioned Oats
- 1 Egg
- 1 1/2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Vanilla Extract
- 2 cups Milk We use 2%. You can substitute with any kind you use.
- 2 tbsp Brown Sugar Or coconut sugar, stevia etc.) *These are not very sweet, which is what we preferred. But if you like your muffins on a sweeter side, you can double this sugar amount.
- 1/3 cup Pure Maple Syrup Or honey, agave syrup or brown rice syrup
Topping Option 1
- 1 cup Diced Green Apple
- 1 tsp Ground Cinnamon
Topping Option 2
- 1 cup Dried Cranberries
- 2 tsp Orange Zest
- 2 tsp Orange Juice
Topping Option 3
- 2 Bananas, mashed
- 1/2 cup Blueberries, fresh or frozen
Instructions
- Preheat oven to 375 degrees.
- Add all ingredients to a bowl, including the toppings option you want to make. To make multiple batches with different toppings, add as many bowls as appropriate.
- Put a cupcake liner in each of your muffin cups or use cooking spray.
- Use a 1/2 measuring cup or cupcake scoop to fill each cup. *You can fill to the top. These will not rise like regular muffins.
- Cook for 25-30 minutes. They are done when the oatmeal tops are getting golden crisp.
Get Access to a FREE Resource Library!
Subscribe to my newsletter with 30K+ moms and get instant access to my resource library with ALL of my free files and printables! Once subscribed, I will send you a newsletter with all the details.
How long are they good for and do you put them in a container refrigerated?
Is there a way to substitute the milk ingredient for something else? My son has a milk-protein allergy.
I haven’t done it so not sure. But since this isn’t a traditional baked muffin, I would substitute it for any kind of milk you use.
At what point do the different toppings go on? After the muffins have been cooked?
I mix them in beforehand, using separate bowls for each kind.
thank you so much..eazy and needs not much sugar !
Thank you so much for these muffin recipes! They’ve become a staple in our home. I even love grabbing one for a breakfast on the go!
They are still a staple for us too! So glad you like them. 🙂