Oatmeal Muffins with Raisins, Dates, and Walnuts

Please welcome Garrett McCord as he shares his favorite oatmeal muffin recipe. ~Elise

When I was a kid my dad made my brothers and me breakfast every morning. We often didn’t get to see him much since he came home late at night, so mornings were always boy bonding times in our house (probably much to the relief of my mom who could sleep in and get ready for work without being bothered). When it got cold out he would start making us piping hot bowls of oatmeal. He would throw in walnuts, raisins, and dates if we had them in the pantry. Next, he would pour a bit of milk over it and complete the dish with a dusting of brown sugar and cinnamon that he kept pre-mixed in a can.

Now an adult, I still do the same preparation once the air begins to get brisk, and I start eating oatmeal every morning. These days, though, I switch it up a bit. Usually, I go with pepitas and dried papaya. Other times hazelnuts, almonds, and dried pineapple. However, sometimes I forego traditional oatmeal all together and prepare my dad’s classic fruit-n-nut combo into oatmeal muffin form. A preparation that makes for a nice change every now and again.

These muffins are the perfect breakfast bread for any morning. They’re best served right out of the oven when they’re still hot and will melt and soak up any butter you spread on.

Oatmeal Muffins with Raisins, Dates, and Walnuts Recipe

  • Yield: Makes 12 muffins

Feel free to switch out the walnuts for pecans, the raisins for cranberries or candied ginger, and so on.



  • 1 cup of rolled oats
  • 1 cup of all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon of salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of cinnamon
  • 1/4 cup of finely chopped walnuts, toasted
  • 1/3 cup of raisins
  • 1/3 cup of chopped dates
  • 1 stick of butter (1/2 cup), melted and cooled
  • 1 cup of buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 large egg, beaten


1 Preheat the oven to 400°F and grease a twelve-slot muffin tin or line the slots with paper baking cups.

2 Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, dates, and raisins. In a separate bowl mix together the buttermilk, egg, vanilla extract, and butter.

3 Pour the wet ingredients into the dry mixture and stir together. Be sure not to over-stir as that will cause the muffins to develop too many gluten bonds. It should be thick and gloppy. About 10 seconds of stirring should do; just enough to barely bring the ingredients together. Scoop into prepared muffin tray and bake for 20 minutes or until a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.

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Showing 4 of 35 Comments

  • Jennifer Jo

    This is very similar to a muffin recipe I use (http://bit.ly/a9QGF3), except that I soak the oats in the buttermilk overnight and use some whole wheat flour. This date, raisin, and nut combo would be delicious.

  • Becka

    I moved to Ecuador about a year ago and still have not bought myself a muffin pan. But, these look so good they have me craving a good muffin. I will be on the lookout for a muffin pan this week so I can try these.

    PS, These are a perfect muffin for me because due to celiac’s I will need to replace the white flour with a GF flour. Because the ratio of white flour is so low, I am almost guaranteed a success!

  • Frances

    This sounds totally yummy! Would it change the outcome of the recipe to leave out the raisins? Thanks so much for your fabulous site!

    Yes, you can leave them out. ~Garrett

  • Wietje

    Awesome. What’s the best way to store and reheat muffins? I have not been very successful doing this. Thanks, Garrett.

    Once you bake the muffins toss them in a sealed bag and freeze them. To bake, just pop them on a baking sheet and throw them in a 350F oven for 5-10 minutes. Muffins, once made, have a short shelf life so they should be eaten within a day or two. ~Garrett

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