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
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.
When Myne had her own family, Myne’s porridge was the preferred way to start the day for my Dad and his two siblings. He still eats a bowl for breakfast every morning. Every. Morning.
To switch up your oatmeal routine, try these Cranberry Orange Oatmeal Muffins, which are relatively low in sugar and can be made in advance, so they’re always ready for a quick and easy on-the-go breakfast option or afternoon snack. Because oats are 100% whole grain, they digest slowly, giving you the energy you want.
And to help you with all of your oat creations, the folks at Quaker Oats are giving away special “I Heart Quaker Oats” prize pack including a Kitchen Aid mixer — the whole pack is valued at $500. Whoo hoo! (No purchase necessary. Ends 03/07/2018)
Be sure to enter the giveaway here and good luck!
Cranberry Orange Oatmeal Muffins
- 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
- In a small bowl, combine the oats and buttermilk and stir. Cover and refrigerate overnight.
- Preheat the oven to 425°. Prepare a muffin pan by lining with paper muffin liners and spraying each with vegetable spray. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt and brown sugar and stir together. Add the oatmeal mixture, melted butter and egg, stirring until well combined. Mix in the pecans, cranberries and orange zest.
- Transfer the batter to the prepared muffin tins and bake for 18-20 minutes or until a cake tester comes out clean and the muffins are golden brown. Can be stored in an airtight container for up to 3 days or freeze them for up to 3 months.
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