Cranberry Orange Oatmeal Muffins

Name: Cranberry Orange Oatmeal Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18
Ingredients: 1 cup rolled oats; 2 cups buttermilk (well shaken); 1 1/2 cups unbleached all purpose flour; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup brown sugar; 4 tablespoons unsalted butter (melted); 1 large egg; 1 cup pecans (toasted and chopped); 1 cup cranberries; 1 1/2 teaspoons orange zest

This post is sponsored by The Quaker Oats Company and I have been compensated for it. As always, all opinions are my own. #ad #IHeartQuakerOats

Looking for a healthy low sugar breakfast? An on the go one that the kids won’t complain about? One that tastes good? These Cranberry Orange Oatmeal Muffins fit the bill. This orange muffin recipe is chock full of fiber, thanks to the old-fashioned Quaker Oats® and fresh cranberries put jammy pockets of fruit into these orange cranberry muffins.

The Ultimate Low Sugar Breakfast

My family has had a long history with Quaker Oats®. My grandmother, we call her Myne, has a bowl every morning for breakfast, as she’s done for most of her 90+ years. She calls it “porridge” – and it was a common breakfast in Scotland, where her family heralds from. Instead of piling it with sugar, spices and dried fruit, they “seasoned” it liberally with SALT. You heard me right. NO SUGAR. Salt. Personally, it’s too much for my tastebuds, but these oatmeal muffins are a different story.

Now, this isn’t a sugar-free recipe, because there is 1/2 cup of brown sugar in the mix, but divided among 12 cranberry muffins, that roughly equals 1.3 tablespoons of sugar per. So, a fairly low sugar breakfast, right?

Ingredients For Cranberry Orange Oatmeal Muffins

Old Fashioned Quaker Oats®
Buttermilk
All Purpose Flour
Baking Powder
Baking Soda
Salt
Brown Sugar (just a little)
Butter
Egg
Pecans
Cranberries
Orange Zest

This recipe is really easy, but it does take a little planning because the oatmeal needs to sit to absorb the buttermilk and because we’re using Old Fashioned Oats instead of the instant variety, an overnight rest is what it takes…. or soak them in the morning and make the cranberry orange muffin recipe in the evening.

How To Make Oatmeal Muffins

Combine the oatmeal and buttermilk in a bowl or glass measuring cup and refrigerate overnight.
The next day, combine the dry and ingredients for the orange muffin recipe and whisk to combine.
Add the oatmeal mixture to the dry ingredients and stir just until combined.
Stir in the pecans, cranberries and orange zest.
Transfer the orange cranberry muffin batter to prepared muffin cups and bake until golden brown.

Oatmeal Muffins Fuel The Day

Because oats are 100% whole grain, they digest slowly, giving you the energy you need throughout the morning without weighing you down.

Can You Freeze Muffins?

Yes. Absolutely. In fact this is a great way to always have an easy low sugar breakfast ready for yourself and the kids. If you’re putting them in a lunchbox, cranberry muffins will thaw nicely by lunchtime. For quicker readiness, they can also be microwaved at 50% power in bursts of 20 seconds until they’re thawed and warmed.

How To Freeze Muffins:

Place the muffins on a sheet pan (that will fit in your freezer) and freeze until the muffins are solid. When the oatmeal muffins are frozen, transfer to a zip top storage bag and return to the freezer. This will ensure that they don’t stick together and you can easily remove them from the bag whenever you’re in the mood.

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