Healthy and Easy Strawberry Baked Oatmeal Muffins
These strawberry baked oatmeal muffins are a sweet, easy, and gluten free breakfast! They are delicious and great to make ahead, store in the freezer and warm up in the mornings!
You can enjoy them plain, or add a small amount of syrup on top too. My family cannot get enough of these!
How to Make:
Ingredients:
- Cooked strawberries (with the juice from cooking)
- Old fashioned oats
- Milk
- Light brown sugar
- Maple syrup
- Egg
- Vanilla extract
- Cinnamon
- Baking powder
- Salt
- Walnuts if desired
Directions:
- Cook frozen strawberries in a small saucepan over medium-low heat for 10-12 minutes until tender and juicy, stirring frequently (if using whole strawberries, cut up after cooked)
- Preheat the oven to 350°F
- Combine all ingredients in a mixing bowl
- Divide batter into muffin tin (grease pan or use cup inserts) – batter will fill 12 muffin cups about 3/4 full
- Cook for about 22-24 minutes or until toothpick comes out clean
- Freezes and reheats well!
Tips to Freeze
Let the muffins come to room temperature and place in gallon ziplock freezer bag or air tight container and freeze. In order to reheat, place in the microwave for 30 seconds!
Like baked oatmeal muffins? You’ll love these too!
Baked Oatmeal Strawberry Muffins
These strawberry baked oatmeal muffins are a sweet, easy, and gluten free breakfast! They are delicious and great to make ahead, store in the freezer and warm up in the mornings! You can enjoy them plain, or add a small amount of syrup on top too. My family cannot get enough of these!
Equipment
- Standard 12 cup muffin tin
- Muffin cup liners (if you are not greasing the pan)
- Small saucepan
Ingredients
- 1 cup cooked strawberries (with juice from cooking)
- 1 1/2 cups old fashioned oats (can use quick cooking or old fashioned)
- 3/4 cup milk
- 1/4 cup packed light brown sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- Add 1/2 cup walnuts if desired
Instructions
- Cook frozen strawberries in a small saucepan over medium-low heat for 10-12 minutes, stirring frequently (if using whole strawberries, cut up after cooked)
- Preheat the oven to 350°F
- Combine all ingredients
- Divide batter into muffin tin (grease pan or use muffin cup liners) – batter will fill 12 muffin cups about 3/4 full
- Cook for about 22-24 minutes or until toothpick comes out clean
Notes
These muffins freeze and reheat well! They are also great topped with maple syrup and whipped cream!
