Appalachia Appalachian Food

Oatmeal for the Road

Oatmeal Pumpkin Chocolate muffing to go

If your mornings are anything like ours, there’s hardly time to eat a good breakfast before hitting the road. I take along a bowl of cornflakes to eat at work every morning, The Deer Hunter sometimes fixes up a quick egg sandwich before he leaves the house and other times he grabs a pack of crackers to eat on the go, and the girls usually go for a quick bowl of cereal before heading off to school.

Sometimes I wish I had something a little hardier than cereal. Of course my first choice of something more substantial would be gravy and biscuits, but I recently ran across a hearty breakfast recipe that’s perfect for taking along with you as you hurry out the door to work or school.

Oatmeal pumpkin muffins

I changed the original recipe slightly to fit what I had on hand.

Oatmeal Pumpkin Muffins to-go

  • 1 large egg
  • 1/2 cup pumpkin
  • 1/2 cup milk
  • 1/3 cup brown sugar
  • 1/4 cup pancake sryup
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 teaspoons pumpkin pie spice (I didn’t have any so I used a combination of cinnamon, ginger, and nutmeg)
  • pinch of salt
  • 3 cups old-fashioned whole rolled oats (do not use quick-cook or instant)
  • 2 teaspoons baking powder
  • 3/4 cup semi-sweet chocolate chips

Grease muffin pan or use paper inserts and set aside.

Pumpkin muffins for breakfast

In a large bowl mix together egg, pumpkin, milk, brown sugar, syrup, oil, vanilla, and pumpkin pie spice.

Add oatmeal and baking powder, stir well.

Add chocolate chips and stir well.

Fill muffin pan with batter. The muffins don’t rise at all so you can fill the holes pretty high.

Bake for 23-25 minutes at 350° or until the tops are firm to the touch. Allow muffins to cool in pan for at least 20 minutes-this will help them hold together better and make removing them from the pan a whole lot easier.

Pumpkin chocolate oatmeal muffins the best

I was very doubtful when I was mixing up the ingredients. I wondered how in the world it would all hold together with no flour and looking at the batter I wasn’t too sure about how they would taste either.

What a pleasant surprise! The muffins were so good and so hearty! They really were like taking a bowl of oatmeal along with you.


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  • Reply
    Debra Osborne Spindle
    October 31, 2016 at 1:10 pm

    I made these and can’t believe I’m going to say this, but I’m leaving out the chocolate chips next time. And I’m a true chocolate lover. I certainly ate all of them and enjoyed them, however. 🙂 I had a little bit of trail mix with sunflower seeds and dried cranberries I dumped in as well so this time I’m adding some dried cranberries. This is a very good option for breakfast, IMHO. Thanks for sharing this recipe.

  • Reply
    b. Ruth
    November 9, 2015 at 11:59 pm

    These muffins sound good to me…just the way your recipe is made…I would have to have a few dark chocolate chips…maybe some nuts and raisins as well. One might be able to cut the fat a bit more by using part applesauce instead of the whole 1/4 cup of oil…However, I think one could just make them and not eat all of them at once…ha
    Went to the big box store tonight and came home with their famous blueberry muffins…Didn’t have to mix nothing or change up the recipe…There were only six to a box and one makes two meals so they will last a few days….
    I love Ed’s little ditty….Did anyone catch the line “that lives in Dreary Rain”? So funny, I am sorry you all are getting so much rain…We had a few drops here of late… the tune of a bit over 600.00 for two loads of crusher run (rock) to cover the gulley’s that were beginning to be very bothersome!
    Well, I got myself two little sweet baking pumpkins left, so I might just whip up these muffins by the weekend….for it is supposed to get cold again and hot oatmeal muffins sound really substantial on a cold morning. My Mom used to say…”Eat you oatmeal, it will stick to your ribs while you walk to school!” I love oatmeal with cinnamon toast…yummm!
    Thanks Tipper

  • Reply
    Rev. Rose Marie "RB" Redmond
    November 9, 2015 at 8:41 pm

    They look so good. I wonder if they’re crispy on the outside and tender in the middle, or crisp all the way through.
    They remind me a bit of old Scottish oatcakes, except oatcakes are more flattish, like an small oat pancake. They’re ancient and were made as sustenance to carry in one’s bundle when going to work or traveling because they’re very durable and hearty, lasting a week or more in a tightly closed tin.
    There’s a good recipe for it here if you’re interested. They’d also make a great carry along breakfast for you and yours, though I’d be tempted to roll them in a 3-4″ log and cut them into 1/4″ slices for baking like you’d do for refrigerator cookies.
    God bless.

  • Reply
    November 9, 2015 at 7:40 pm

    MMM, those look good.. for years now “My Wife’s Husband” has been in charge of breakfast, I usually am up @ 4:00 am every morning, leave @ 6:00 am.., me and Jimmy Dean usually getter done,, As I get older I’m like an ole worn out airplane I have to have a little more run way before taking off, I can remember the days I could hit the floor with both feet and take off, not anymore….

  • Reply
    November 9, 2015 at 7:16 pm

    Tipper, they look delicious! I would love to try them but would have to cut out the syrup and don’t know how that would work. I would also have to cut out the chocolate chips, but wonder if blueberries would work. I may experiment with it and see if I can make something that’s edible.
    When you have a moment, drop by my Writing Nook for a visit. I’m always happy to be in touch.

  • Reply
    November 9, 2015 at 4:04 pm

    hi tipper,just have one guimpy hand to work with now,so i just add extra water to my oat meal-dab of butter-and sugar, into the mike and drink it,i do that off and on.can’t wait to try your rescipe.god bless.jean

  • Reply
    Miss Cindy
    November 9, 2015 at 3:47 pm

    Those look and sound just wonderful. I’d sure try them.
    Speaking of trying things, I’m on my third web browser since you updated the blog, trying to get one that will let me make a comment. It appears that this one is going to let me post.
    This is what you call going to any lengths to be a part of this wonderful blog!

  • Reply
    November 9, 2015 at 3:05 pm

    Thanks Tipper! We will have to give these a try. We need more recipes like this to make our mornings a little less hectic! Haven’t seen Miss Cindy on here for a few days, hope all is well with her!

    • Reply
      June 12, 2021 at 7:07 am

      Thanks Tipper
      I’m going to try these the next time my son comes for a visit. He loves oatmeal. The last time he came I made an old recipe for oatmeal cookies but they were so hard and crunchy I think he would like these better, me too.

  • Reply
    scott stephens,,,
    November 9, 2015 at 2:56 pm


  • Reply
    Ken Roper
    November 9, 2015 at 2:40 pm

    Condolences go out to the family of Dorothy Coble Helms, 96, and wife of Senator
    Jesse Helms died Friday. She was one of the first women to graduate at the University of North Carolina at Chapel Hill…Ken

  • Reply
    November 9, 2015 at 2:22 pm

    I have a bowl of oatmeal with a handful of fruit almost every morning. (apples, grapes, blackberries, blueberries, etc) I may try this soon.

  • Reply
    Edwin Ammons
    November 9, 2015 at 11:59 am

    ♫Do you know the muffin man,
    The muffin man, the muffin man,
    Do you know the muffin man,
    That lives in Dreary Rain ♪ ♫

  • Reply
    November 9, 2015 at 11:50 am

    Thank you for the comment! Crazy me-I never even though about using sorghum! But I will next time : )

  • Reply
    November 9, 2015 at 11:49 am

    Carl-thank you for the comment! And LOL youre right : ) But a muffin is easier to grab as youre headed out the door in the morning-especially if you made them the night before!

  • Reply
    Ken Roper
    November 9, 2015 at 11:40 am

    Those muffins look awfully nice for a late breakfast. I usually don’t eat anything until about 10 of the mornings, and then I prefer eggs, biscuits and gravy. Yesterday, I fixed Meatloaf. I added about a cup and a half of Old Fashioned Oats with some Catsup on top and now I’m having sandwiches…Ken

  • Reply
    Carl Mullins
    November 9, 2015 at 11:26 am

    With all that mixing and all those different items, could you not just fix a bow of good old mother oatmeal, if that is what you want! I’m just thinking, but what do I know!

  • Reply
    November 9, 2015 at 10:53 am

    Great recipe for a family! With health issues I do a lot of steel cut oats, honey, for breakfast with snacks of raisons and walnuts. I would like to look over the recipe and do some adjustments for health concerns, but it sure does seem like a wonderful idea for a young family on the go. The main thing about all your recipes is that they eliminate all the unpronounceable ingredients so obvious in all the easy foods you buy at supermarkets for quick meals.

  • Reply
    Sallie R. Swor
    November 9, 2015 at 10:20 am

    Now I’m wondering what you changed. I might try sorghum instead of the pancake syrup to add more nutrients. Saw an idea yesterday to set muffin liners in jar rings on a cookie sheet if you don’t have enough muffin pans.

  • Reply
    Pamela Danner
    November 9, 2015 at 9:45 am

    I just had a bowl of pumpkin spice oatmeal with golden raisins and walnuts. YUM, these look so good! I would like to try these as they are, but also try them with fruit and nuts. Thank you for sharing the recipe!

  • Reply
    November 9, 2015 at 9:29 am

    Mike-thank you for the comment! I think the raisins and nuts addition sound wonderful!

  • Reply
    Patti Tappel
    November 9, 2015 at 9:20 am

    I have Steel cut oats in the crock pot for breakfast this morning. I use a timer to make them come on about 3 hours before I get up. I’ll add a diced Peeled Apple, some pecans, dried cranberries and A little brown sugar. Yum, yum!

  • Reply
    November 9, 2015 at 8:58 am

    That recipe sounds so good. I have everything I need to whip up a batch for the grandkids. The chocolate chips will be replaced with pecans or dried fruit.

  • Reply
    November 9, 2015 at 8:57 am

    Gluten free!!

  • Reply
    Mike Tarnowsky
    November 9, 2015 at 8:01 am

    How about raisins in place of chocolate chips and adding some chopped walnuts?
    How did the girls and the Deer Hunter like them?
    Thanks for interesting posts. Mike T.

  • Reply
    Sheryl Paul
    November 9, 2015 at 7:34 am

    These look good, I have some frozen puree from one of my pumpkins waiting to be used

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