Use up your leftover oatmeal with this easy to make Oatmeal Banana Muffin recipe. This recipe for Oatmeal Banana Muffins is adapted from my mom's recipe for Leftover Oatmeal Muffins. I adapted them to a Leftover Oatmeal Peanut Butter muffin, which ...
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Lynn's Kitchen Adventures

Oatmeal Banana Muffin Recipe

Use up your leftover oatmeal with this easy to make Oatmeal Banana Muffin recipe.

oatmeal banana muffins with chocolate chips on cooling rack with one muffin cut in half

This recipe for Oatmeal Banana Muffins is adapted from my mom’s recipe for Leftover Oatmeal Muffins. I adapted them to a Leftover Oatmeal Peanut Butter muffin, which inspired me to try a leftover banana oatmeal muffin recipe.

hand holding oatmeal banana chocolate chip muffins with cooling rack in background

These muffins turned out so good! These muffins are not light and fluffy. They are denser muffins, but they are delicious.

And they are healthy(ish), especially if you leave out the chocolate chips.

oatmeal banana muffins with chocolate chips on cooling rack

They are also dairy free if you skip the chocolate chips or use dairy free chocolate chips.

oatmeal banana muffins on cooling rack on black counter

If you are looking for a new breakfast for this week, give these oatmeal banana muffins a try!

oatmeal banana muffin batter in grey muffin pan

Ingredients

  • cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
  • egg
  • sugar
  • brown sugar
  • baking soda
  • flour, Bob’s Red Mill 1 to 1 gluten free blend works for a gluten free version
  • cornstarch
  • bananas
  • chocolate chips, optional but good
Yield: 12 muffins

Oatmeal Banana Muffin Recipe

oatmeal banana muffins with chocolate chips on cooling rack with one muffin cut in half
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Oatmeal and bananas are combined in these easy-to-make muffins.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 cups cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 3/4 cup flour, Bob's Red Mill 1 to 1 gluten free blend works for a gluten free version
  • 1/4 cup cornstarch
  • 2 bananas mashed
  • 1/2 cup chocolate chips, optional but good

Instructions

  1. In a large bowl, mix all ingredients together. This really is a forgiving recipe, and it doesn't matter the order that you put the ingredients in; just place them all in a large bowl.
  2. Stir until well combined.
  3. Scoop batter into a greased muffin pan, filling each muffin cup 3/4 full.
  4. Bake at 375 degrees for 18-20 minutes.
  5. I prefer these warm or reheated, but they can also be eaten cold.

Notes

The gluten-free version of this recipe was tested with gluten-free oats and Bob's Red Mill 1 to 1 Gluten Free Flour Blend.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 348Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 15mgSodium: 78mgCarbohydrates: 70gFiber: 5gSugar: 29gProtein: 7g

Nutritional values are approximate and aren't always accurate.

Cuisine: American / Category: Muffins

The post Oatmeal Banana Muffin Recipe appeared first on Lynn's Kitchen Adventures.

    

Menu Plan March Week Four

This week’s menu plan includes some of our favorites!

One of the features on my site, and many other recipe sites, is that you can rate the recipes. If you enjoy one of the recipes on my menu plan I would love for you to rate it.

It is one of the ways that you as a reader can help sites like mine. If you love a food blogger’s recipe let them know by rating it. Food bloggers really appreciate it!

Peanut Butter Chocolate Breakfast Cookies

Menu Plan March Week 4

Favorite recipes perfect for March.

The post Menu Plan March Week Four appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan

This week’s gluten free menu plan is full of quick and easy gluten free meals.

salmon cooking in bacon grease

I know I say that almost every week, but I really do love to share gluten free recipes that are quick, easy, and so you good that you won’t know that they are gluten free.

Be sure to read labels on ingredients to make sure that they are gluten free and be sure to use ingredients like gluten free oats.

Gluten Free Menu Plan April Week One

Quick and easy gluten free meals for the week.

The post Gluten Free Menu Plan appeared first on Lynn's Kitchen Adventures.

    

Looking Back March 2016

Today, we are looking back at March 2016.

These posts have been such a fun way to look back at the recipes I shared in 2016.

I don’t tend to jump on trends, but this trend from earlier this year has been so fun.

I think the trend has passed already. That happens in our modern world, where everything moves fast, but looking back at all the recipes I shared in 2016 has been so fun and interesting, I plan to keep sharing them.

Recipes I Shared March 2016

homemade gluten free rice a roni

The homemade gluten-free Rice-a-Roni that I shared in March of 2016 has been one of the most popular gluten-free recipes on my site for ten years.

If you eat gluten free and have not tried it, you need to. It is so good! In fact, I think it is better than the famous box that many of us grew up eating.

Taco Salad Casserole

I totally forgot about my taco salad casserole recipe. I need to put this on the menu plan soon.

Sauerkraut Sloppy Joes

I also forgot about this recipe for sausage sauerkraut sloppy joes, inspired by a recipe I saw for something similar.

Chocolate Chip Banana Bread

This chocolate chip banana bread is another recipe that is still a favorite. I shared both the regular and the gluten free version of the banana bread. I really need to update the pictures on this one.

Chili Cheese Salad

This chili cheese salad might sound a little strange, but it’s delicious. It is also a great, quick, and easy meal.

Uses for Bacon Grease

In March of 2016, I also shared twenty-one ways to use bacon grease. This was back when we raised hogs and had lots of bacon in the freezer. I found all kinds of ways to use bacon grease. If you are not saving your bacon grease, you are missing out.

I hope you enjoyed this look back at 2016.

The post Looking Back March 2016 appeared first on Lynn's Kitchen Adventures.

    

Ravioli Casserole

A few simple ingredients are all you need for this quick and easy Ravioli Casserole.

ravioli casserole and quick cooking cookbook

We are going old-school and back to the 90s today, with both the recipe and the keeping-it-real photos.

I have been making this ravioli casserole for over twenty-five years. I can’t believe I have never shared it with you.

I recently had several packages of gluten-free ravioli that were fine, but not great. I decided to use the rest of them up by making this ravioli casserole.

I was sure I had shared the recipe on my site, but I searched and searched and could not find it. I really thought I shared it back when I did my cooking through my collection series.

ravioli casserole in white casserole dish with cookbook and recipe

I knew it was a recipe for Quick Cooking magazine, so I pulled my Quick Cooking cookbooks off my shelf and looked for it. It was in the 1999 edition of Quick Cooking.

Did anyone else love Taste of Home and Quick Cooking back in the 1990s and early 2000s?

Some of my favorite recipes came from Taste of Home and Quick Cooking magazines.

baked ravioli casserole in white dish on black counter

I am wondering if the reason I never shared this recipe on my site is that it is so hard to photograph.

A recipe with sauce, cottage cheese, and pasta may not be pretty, but it is delicious.

Let’s just say the pictures keep it real. This is exactly what this will look like when you serve it for dinner.

unbaked ravioli casserole unbaked in white casserole dish

Ingredients

One of the things I love about this recipe is that it contains only five ingredients. They are also all easy to keep on hand in your pantry and freezer.

  • spaghetti sauce
  • frozen ravioli, gluten free ravioli works for gluten free version
  • small curd cottage cheese
  • shredded mozzarella cheese
  • grated parmesan cheese
Yield: 8 servings

Ravioli Casserole

ravioli casserole and quick cooking cookbook
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A quick and easy five-ingredient dinner.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 - 28 ounce jar spaghetti sauce
  • 25 ounces (or so) frozen ravioli, cooked and drained according to package
  • 2 cups small curd cottage cheese
  • 4 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread 1/2 cup spaghetti sauce in a 9x13 pan.
  3. Layer half the cooked ravioli on top of sauce.
  4. Spread 1 cup of cottage cheese and 2 cups of mozzarella cheese on top of the ravioli.
  5. Spread half of the sauce on top of the cheese.
  6. Place remaining ravioli on top.
  7. Spread cottage cheese on top of ravioli.
  8. Spread the remaining sauce and top with the remaining cheese.
  9. Bake uncovered for 30-35 minutes.

Notes

Gluten free ravioli works well for a gluten free version.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 644Total Fat: 36gSaturated Fat: 20gUnsaturated Fat: 16gCholesterol: 120mgSodium: 1543mgCarbohydrates: 32gFiber: 1gSugar: 6gProtein: 47g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: Italian / Category: Pasta

The post Ravioli Casserole appeared first on Lynn's Kitchen Adventures.

    

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