Home » The best healthy One Bowl Oatmeal Breakfast Muffins

The best healthy One Bowl Oatmeal Breakfast Muffins

Healthy breakfast muffins whip up with just one bowl! Tender cinnamon and spice laced muffins, remind me of my grandma’s oatmeal cookie in a muffin. This easy muffin recipe is very versatile, there are so many ways to change it up by adding to the base recipe.

oatmeal breakfast muffins in muffin tin with white and red kitchen towel in the background

Have you ever eaten something that you can’t stop thinking about it?  One of my somethings are these Oatmeal Breakfast Muffins.  Years ago Ken and I went Up North skiing, we stayed at a little motel that served a continental breakfast. They served us the most wonderful array of  scrumptiously colossal muffins.  I nicknamed our hostess The Muffin Maven.  She would seriously have 5-8 varieties of delicious muffins out every morning.  The best part is she gave me with a cute little hand made muffin cookbook, for freeeee. Here is my dilemma, sixteen years later, I can’t find the cute little pink muffin cookbook to make this delicious recipe! I did make them a few times, so I have an idea of how the recipe worked. I just need to dust off the cobwebs of my mind. The recipe below is giving me good results everytime, and it is very close to the OG. So it’s time to share!

ingredient list for oatmeal breakfast muffins
  • old fashioned oats
  • buttermilk
  • eggs
  • brown sugar
  • vegetable oil
  • whole wheat white flour
  • baking soda
  • salt
  • spices : ground cinnamon, ground clove, ground ginger, ground nutmeg
  • butter

Preheat oven to 350 degrees and place muffin paper in muffin pan. If you don’t have muffin liners you can spray with non-stick cooking spray.

buttermilk and oatmeal in a glass measuring cup on gray table

Measure old fashioned oats into a large measuring cup then add buttermilk, set aside for at least 10 minutes.

butter, flour, brown sugar, oatmeal and cinnamon in a glass bowl being combined with a fork
streusel topping in a glass bowl on a gray table

1.Add streusel ingredients to small bowl: brown sugar, flour, oatmeal and spices mix to 2.combine and then add in cold chunks of butter, using fork, fingers or a pastry cutter combine until ingredients are a nice crumble.

flour and spices being mixed in a glass bowl on a gray table

In a large bowl add dry ingredients; flour, spices, and salt. Stir flour mixture together with a whisk

eggs, oil, brown sugar in large glass mixing bowl on a gray table whisk and small white bowl with eggs shells in it

After 10 minutes, add brown sugar, (or white sugar if its all you have) oil, and eggs to the oat/buttermilk mixture whisk.

mixing ingredients in a glass bowl

Make a well in the center of the dry ingredients and pour in the wet ingredients, fold together using a spatula.

putting oatmeal muffin batter in muffin tins
putting streusel on top of batter in muffin tin.

Spoon batter into tins, measuring 1/4 cup for regular sized muffins and 1/2 cup for large muffins. Top with streusel topping a, push topping down into muffin to make a firm crumb on top of muffin.

Place muffin pan in oven and bake for 18-22 minutes for large muffins, 15 for regular sized muffins, or until toothpick comes out clean.

6 large oatmeal breakfast muffins in muffin tin on a red and white kitchen towel

Remove muffins from pan and allow to cool on a cooking rack. When muffins have cooled store in an airtight container.

These muffins on their own make a delicious breakfast; add some fresh fruit and a quiche and you have yourself Sunday brunch! See tips and variations for my favorite ways to change up this recipe by adding a variety of add-ins!

oatmeal breakfast muffin on a white plate
  • Streusel Topping: double the streusel and freeze half in a freezer-safe bag, then next time you whip up a batch of muffins, you will have half the work. If you prefer to leave off streusel topping this works as well, muffins are still delicious!
  • Add-ins: Add in any of the following to switch up this muffin recipe. 1/2 cup mini semi sweet chocolate chips, 1/2 cup raisins, 1/4 cup flax, 1/4 cup wheat germ. Add in any variety of these ingredients. You might end up with an extra muffin or two depending on how much you add.
  • Blueberry Oatmeal Muffins: Add 1 cup of fresh or frozen blueberries to the batter. If you use frozen you may need to add 5 minutes to the baking time.
  • Apple Oatmeal Muffins: Add 1 cup diced apple to batter.
  • Pumpkin Oatmeal Muffins – you will want to click HERE.
  • Oatmeal: Regular old-fashioned oats work the best, however you can use whatever you have on hand; quick oats or instant oats work as well. DO NOT use steel cut oats, this variety does not work well.
  • Muffin Size: If you have a 1/4 cup cookie scoop this works best for measuring batter into the muffin tins, after you line them with muffin papers. If you do not have a cookie scoop I recommend that you use a 1/4 measuring cup. Regular sized muffins you want to fill muffin cup with 1/4 cup batter, large muffins you want to fill with 1/2 cup batter. See Recipe Card for varying bake times.
  • Buttermilk: If you do not have buttermilk on hand you can make buttermilk by adding 1 tablespoon white vinegar to 1 cup of whole fat milk (or any milk, whole fat works best).
  • Oil: you can use any neutral variety. I have used Avocado Oil, canola oil, vegetable oil, and coconut oil. I would not recommend using olive oil it change the flavor of the muffins.
  • Sugar: If you do not have brown sugar you can use white sugar. It will give you a slightly different result however it isn’t that noticeable.
  • Flour: all purpose flour, whole wheat white flour, whole wheat flour all work well in this recipe.
  • Gluten Free: I have not experimented with making this gluten free, as soon as I do I will update the recipe.
  • Dairy Free: I have a dairy intolerance and these muffins do not bother my stomach at all, however if you need to leave out the buttermilk and the butter. I would suggest using goats milk if you can tolerate it or a lactose free whole fat variety of milk and adding vinegar. The acid in the buttermilk is what helps make the oats tender. If you give this recipe a try using a plant based milk I would love to hear how it turns out.
  • Freezing: If you have any leftover muffins they freeze beautifully. Place in freezer-safe bag and store for up to 8 weeks. If you place muffins in individual bags, you can pluck them out of freezer and place them in lunchboxes, this is a lunch treat the whole family will appreciate!
oatmeal breakfast muffins cut in half on a white plate

This is the best muffin for an easy breakfast! I love including this healthy muffin recipe in care packages when someone is sick or has just had a baby. Also if we are going to have over night guests I will whip up a batch of these perfect muffins and freeze them, so I can take them out the night before and when our guest wake up to delicious muffins on the table waiting for them! Please snap a pic when you make these and share on Instagram tag me at #Eat2gather! Thanks for being here! XOX Sheila

oatmeal breakfast muffins cut in half on a white plate

Oatmeal Breakfast Muffins

Easy to adapt and full of flavor these breakfast muffins are perfect for breakfast on the go or to pack in lunches.
No ratings yet
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 40 minutes
Course baked goods
Cuisine baked goods
Servings 12 muffins


  • 1 cup Oatmeal (old fashioned)
  • 1 cup Buttermilk
  • 1 teaspoon Baking Soda
  • 2 Egg lightly beaten
  • 1/2 cup Brown Sugar
  • 1/2 cup Vegetable Oil
  • 1 cup Flour
  • 1/2 teaspoon Salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground clove
  • 1/8 tsp ground nutmeg

Cinnamon Streusel Topping

  • 1/2 cup Flour
  • 1/2 cup Brown Sugar
  • 1/2 cup Oatmeal
  • 1 teaspoon Cinnamon
  • 1/2 stick Butter
  • dash of salt


  • Preheat oven to 350 degrees.
  • Mix oatmeal and buttermilk together in bowl and let set for 10 minutes.
  • In large bowl whisk together, flour, cinnamon, ginger, clove, nutmeg, and salt.
  • Add eggs to oatmeal buttermilk mixture beat lightly, add brown sugar, and vegetable oil combine well. Sprinkle baking soda over wet ingredients.
  • Make a well in dry ingredients, pour wet ingredients into flour and fold together with a spatula until just combined.


  • Combine flour, brown sugar, and oatmeal, and cinnamon, cut 1/4 cup of butter into dry ingredients until you get a consistent crumble topping. You can use a pastry cutter, a fork, or your fingers.
  • Regular size muffins: Spoon 1/4 cup muffin batter into paper lined muffin tins, cover top of batter with streusel topping, be generous pressing streusel topping down so it creates a compact layer of crumb, use all the topping. Large muffins: 1/2 cup batter. Bake at 350 degrees for 18 minutes for regular sized muffins or 22 minutes for large muffins.


BUTTERMILK substitute = if you do not have buttermilk on hand, pour 1 cup of milk add 1 tablespoon of white vinegar.  If you don’t have white vinegar you can use lemon juice. 
Keyword breakfast,, muffins, oatmeal
Tried this recipe?Mention @eat2gather or tag #eat2gather!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. These muffins have become a family favorite for us. I make them often on the weekends and we just love them. Thanks for the recipe!

    1. Erin, Thanks for taking the time to comment and let me know! The freeze well too if you happen to have extras 😉 Have a great day! Sheila

  2. Hi! I just made these using regular milk and coconut for the topping, they are just out of the oven and smell DIVINE! Thanks! 🙂

  3. Looking at the recipie and I have everything but the buttermilk… Would it be ok to use regular 2%? They sound great!

    1. 2% will work just fine, or if you have white vinegar add 1 tablespoon per cup of milk and it’s just the same as buttermilk! Hope you enjoy them ; )

  4. I found you when i was searching oatmeal muffins on Pinterest. I am SOOO glad i did! These are like oatmeal cookies in a muffin. Made these for a Zoo trip with another family and the kids and adults loved them.
    Making a triple batch right now and plan on “trying” to freeze some for quick breakfast/snacks.
    I look forward to looking and around and trying more of your recipes.

    1. Rebecca! So glad you found me! Hope you find other yummies around Eat 2 Gather for your family. Have a great day, Sheila

  5. I made these tonight. They are delicious. I found your blog through the chocolate chip cookie recipe. You are very encouraging, funny, and sweet. Thank you.

    1. Lesley, So glad that you like them as much as my little gal! Someone recently told me they made them with blueberries and they were fantastic. Thanks for stopping in to Eat 2 Gather ; )

  6. I made these the other day…but I only put in 1/2 cup of flour…it didn’t look right, but I am not all that great at math and forgot that when using a 1/2 cup scoop, I must scoop twice before equaling a cup!! OOPS!! They were still yummy…and super-moist!! I will definitely be making these again soon with the accurate ingredients!!

    1. Karrie, Too funny! I have made some of my best discoveries in the kitchen by making silly mistakes….I just need to remember to write down what I did wrong! ; D

    1. I love baked oatmeal too. I tried to find your baked oatmeal recipe on your website, but I couldn’t get it to come up… ; / I will try again! Have a great day! Sheila

    1. Ooops thanks for pointing out that I forgot the cinnamon! Sheesh! What would I do with out friends? ; ) 1 teaspoon in the streusel topping. I will go back and fix it right now.

    1. Nancy,
      I love baked oatmeal! Or have you ever had Pumpkin Spice Oatmeal in the crock pot? Mmmmmm I should share that one! Have a great night, Sheila