I make a small batch of these for weekday mornings. It makes 6 muffins.
1 cup rolled oats
½ cup milk (any type will do, I use 2%)
¼ cup maple syrup
2 tablespoons and 2 teaspoons of neutral oil (I use canola)
1/3 cup light brown sugar, packed
1 egg, beaten
¾ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
½ cup chopped walnuts or pecans
Preheat the oven to 400 degrees. Line 6 muffin cups with paper liners.
Combine oats and milk in a large bowl.
Add maple syrup, oil, brown sugar and egg. Mix until combined.
Stir in flour, baking powder, cinnamon, baking soda, and salt until combined.
Stir in nuts.
Divide batter between muffin tins and bake for 22 minutes.
Let muffins cool in the tin for at least 5 minutes.
Once cooled, store in an air-tight container for about a week.