Oh these muffins were fantastic! Surprisingly, rolled oats work well in place of flour in muffins. I also used Bob’s Red Mill 7 Grain hot cereal, but plain oat bran would work fine. Hmm, I also might try 100% rolled oats next time!
Muffins made from cereal are a quick & easy way to eat a healthy breakfast, especially when you have someone that generally doesn’t like hot cereal!
Like most muffins, these freeze well!
Oatmeal/7 Grain Chia Raisin Walnut Muffins Ingredients:
Makes 12 muffins
1 cup dry Bob’s Red Mill 7 Grain Hot Cereal
1 cup rolled oats
1 tsp salt
2 tsp Baking Powder
1 oz chopped Walnuts
1/4 cup Chia Seeds (I used Bob’s Red Mill brand)
1 cup Yogurt, Plain, Whole Milk
1 large Egg
1/4 cup Molasses
1 Tbsp Honey, optionally dissolved in 1/4 cup water
1/4 cup Olive Oil
84g Raisins (about 3/4 – 1 cup)
Preheat oven to 350F
Whisk all dry ingredients (including nuts & chia seeds) in large bowl
Whisk wet ingredients in a large glass measuring cup
Mix wet into dry ingredients, then carefully mix in raisins
Divide into (12) paper-lined muffin pan(s)
Bake for about 18 minutes or until muffins are lightly browned & firm to touch
Remove from muffin pan(s) and allow to cool on rack
I love making muffins using Bob’s Red Mill 7 Grain (or 10 grain) hot cereal. They’re similar to oat bran muffins, but so much better!
My husband enjoys eating muffins for an easy breakfast-on-the-go, and I always keep a batch in zip bags in the freezer for him. These muffins are especially great for those (like my DH) that do not like hot cereal! They make a great mid day snack too!
Here’s my recipe for muffins with peaches, strawberries and raisins:
Bob’s Red Mill 7 Grain Cereal Muffins with Peaches, Strawberries, & Raisins
Makes 18 muffins
- 3 cups dry Bob’s Red Mill – 7 or 10 Grain Hot Cereal, or regular oat bran hot cereal
- 1 tsp Kosher Salt
- 3 tsp Baking Powder
- 1/4 cup sugar or sucanat
- 2 cups unsweetened Almond Milk (or any liquid equalling 2 cups: plain yogurt with water, regular milk, coconut milk, etc)
- 1 large egg (or extra-large, jumbo, whatever you have on hand, muffins are so forgiving!)
- 1/2 cup honey, preferably raw
- 1/2 cup unsweetened applesauce, preferably organic
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup (not packed) raisins, preferably organic
- fresh fruit: handful of strawberries, 2-3 peaches or nectarines, 3-4 plums, a cup of blueberries, etc.
- Other optional ingredients like chopped nuts, seeds, etc.
Note: These muffins were sweet, so you can reduce the honey to 1/4 cup, which is what I will probably do next time I bake them.
- Preheat oven to 350°
- In very large mixing bowl, whisk all the dry ingredients: cereal, salt, baking powder, sugar
- In large glass measuring cup, combine milk/water, eggs, honey, applesauce, and extracts
- Pour wet ingredients into dry, mix carefully, try not to overmix.
- Stir in fresh fruit
- Spoon into muffin tins lined with paper – I use my Good Grips Medium Cookie Scoop that I picked up from Amazon last year. It isn’t overly large, so I need to usually scoop twice, but it works really well without too much mess.
- Bake for about 15-20 minutes, or until tops are no longer soft and mushy to touch.
Mind you, I am NOT a baker, but I do like making muffins because they are so forgiving. I don’t have to measure quite as precise as other baked goods, like cakes and pies. I can throw a bunch of dry and wet ingredients together, and if the consistency is too dry, I add a touch more liquid.
1 muffin (from batch of 18)
Total Fat: 1.7g
Vit A: 2.7%
Vit C: 4.3%
As I said, the sugars are on the high side. Reducing the honey to 1/4 cup, lowers the sugar to 14g. If you also reduce the raisins to 1/2 cup, the sugar is lowered to 12g. Start off reducing the sweeteners slowly, and your taste buds will get used to it.