Ingredients:

  • 2 cups quick oats (certified gluten-free, if needed)
  • 1.75 cups skim milk
  • 1/4 cup maple syrup
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions:

  1. Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a large mixing bowl, combine the quick oats, baking powder, cinnamon, and salt. Stir to ensure even distribution of leavening agents.
  3. In a separate medium bowl, whisk together the skim milk, egg, maple syrup, vanilla extract, and canola oil until fully combined.
  4. Pour the wet ingredients into the dry ingredients and stir briefly until just incorporated. Do not overmix. Allow the batter to rest for 5 minutes to ensure the quick oats absorb the liquid, creating a thick, stable texture suitable for mix-ins.
  5. Divide the batter evenly among the 12 prepared muffin cups (about 1/4 cup each). Bake for 20 minutes, or until the tops are set, golden brown, and a toothpick inserted comes out clean. The cooking time may vary slightly depending on oven calibration.
  6. Allow the baked oatmeal muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for meal prep.