Oatmeal Muffin Comfort Food title

Try soothing oatmeal muffins

Take a bite of Oatmeal Muffin Comfort Food

A few days ago on Twitter, the bloggers at Travel Through Life and Road Trips & Coffee talked about comfort food. Jason Barnette of Road Trips & Coffee said, “Food is my comfort food.” I agree with Jason. Please don’t limit me to one cuisine. Boring! But then I thought, “What is my comfort food?” After all, some recipes speak more comfort than others.

One of my most comforting recipes is Oatmeal Muffin Comfort Food. It’s one of my mother’s go-to recipes. When I make this recipe, I always picture her bustling around her kitchen. To deepen the connection with my mother, I use her jelly roll pans.

Breaking out my mother’s recipes

I love to pull out my mother’s oatmeal muffin recipe. It’s the ultimate in comfort food. She also had beautiful handwriting and I enjoy just looking at her elegant hand. I use a slightly different process than her recipe calls for, which I explain below.

My mother’s muffin recipe does not look like the usual muffin recipe. You don’t pour it into muffin cups. Instead, you pour it into a jelly roll pan. It’s quick and easy, though, and tastes fabulous.

Oatmeal Muffin Comfort Food recipe

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Dry muffin mixture
Your dry ingredients should look like this after you’ve mixed them.

Preheat oven to 400 degrees.

Combine in a bowl:

1 cup brown sugar

2 cups oatmeal

2 cups of flour (I like to use whole wheat.)

1 teaspoon baking soda

1 teaspoon salt

Dry ingredients should look somewhat lumpy.

Combine in a second bowl (I actually use a measuring cup to save dishes):

Oatmeal muffin batter part of the recipe
Pouring the batter into the jelly roll pan.

Whisk together two eggs with a fork. Combine with 1 1/2 cups of buttermilk and 1/2 cup of vegetable oil and stir together. Make a well in the dry ingredients.

Pour liquid ingredients into the well. The muffins’ mixture will resemble no-bake cookie batter. Stir gently with a fork. Pour mixture into a greased jelly roll pan. Spread the mixture until it evenly covers the pan’s surface.

Bake at 400 degrees for 20 minutes.

Immediately after removing the muffins from the oven, coat their surface with butter. (I rub a stick of butter over the surface.) The butter melts into the muffins as you rub.

Cut into squares and serve.

Keep the muffins covered until you serve them since they dry out quickly. You can freeze them if you wish. At our house, they never last long enough to freeze.

So next time you need some comfort, whip up some Oatmeal Muffin Comfort Food.

Oatmeal muffins comfort food ready to eat
Oatmeal Muffin Comfort Food is ready to eat!

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