…And Bowl Full Of Mush

It is a busy place – this kitchen of ours! Recipes are always doubled or tripled, and leftovers find a new thoroughfare to our table.

With the temperatures rising, our love affair with steaming bowls of oatmeal porridge begins to fade. Now, I find we have more oatmeal leftovers than ever, and that means more need to be creative! I usually just store any leftover oatmeal in a covered glass bowl, which typically isn’t enough for serving to everyone warmed up again. It’s difficult to find a good use for this stuff – even if I resort to guerilla tactics (i.e. hiding and camouflaging)!

This recipe below came to my rescue!

First, when we make our oatmeal “bowl full of mush”, we use two parts water and one part rolled oats. It’s everyone’s favorite when we add maple syrup or brown sugar to the pot as it finishes thickening. If your normal oatmeal recipe is not sweetened, then perhaps the recipe below may need a little more sugar.

photo credit: Alexander

Oatmeal Muffins

These oatmeal muffins are wholesome and satisfying! The crumb is light and smooth, and the oat’s texture is unidentifiable. These golden muffins will be fluffy in less than 15 minutes! I like to make them in the afternoon so we snack on them while they’re warm. If I can successfully fend of the insatiable boys, I save some to pair with dinner. Any extra ones freeze well too!


  • 1 egg

  • 1/2 cup milk (any kind)

  • 1/8 cup oil or melted butter

  • 1 cup leftover oatmeal

  • 3/4 cup brown sugar

  • 1 1/2 cups flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla extract

  • 1/2 cup raisins (or dried cranberries, chopped nuts, chocolate chips, etc)

Preheat the oven at 375 degrees or 350 on convection setting. Mix all the ingredients in a bowl just until incorporated. Line or grease a muffin pan and spoon the batter into the muffin cups. Bake for 12-15 minutes, or until toothpick in the center comes out clean. Makes 18 muffins.

We can’t wait until they cool to eat them, and I’m sure you and your family won’t either! If you enjoy oatmeal porridge like we do, I would love to hear your oatmeal leftover creations!

with love. Damaris

Mother's Day Maple Muffins

photo credit: Alexander

These blonde beauties are pure maple goodness! Gena, a sweet friend, brought Nathan and me a dozen of these muffins the night when I first became a mom. I was overwhelmed, in love, and ravenous, and these maple muffins were manna to me.

Since this Sunday is Mother’s Day, I made four dozen blonde beauties today. One dozen was for Nathan to take to his office. They rave about them. I was delivering another dozen to a friend, so two dozen would stay on the cooling rack to be enjoyed with our dinner…and hopefully breakfast too. Of course, we had to “try” them before we left for the delivery, then we came back and had to have just a little-snack-muffin…or two… or three. The warm maple scent filled the house (and our tummies).

When Daddy came home, the littles were still holding on to the last of the tender crumbs.

photo credit: Alexander


  • 2 cups all-purpose flour

  • 1/4 cup packed brown sugar (optional)

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cups any milk

  • 1/2 cup oil or melted butter

  • 1/2 cup maple syrup

  • 1/4 cup sour cream

  • 1 egg

  • 1/2 teaspoon vanilla extract

Preheat your oven to 375 degrees or 350 degrees for convection setting. Line or grease your muffin pan. In a large bowl, combine all the ingredients until well incorporated (no need to over mix). Spoon the batter into the muffin pan. Bake @ 350 degrees for 15 minutes or until toothpick inserted comes out clean.

If you’re looking for a Mother’s Day brunch treat or yummy breakfast for the kids (& Mom in bed!), these will satisfy everyone. Do you enjoy delivering little baked blessings to friends, too? Tell me how they turn out for you.

with love. Damaris