These healthy baked oatmeal muffins are filled with fresh strawberries and rhubarb. They’re a delicious make ahead, on-the-go breakfast, snack, or dessert.
We are in prime strawberry rhubarb season people, and I couldn’t be more excited about it. PS – did you know that rhubarb is actually a vegetable?! Hence why I’m so keen to highlight it in Veg World recipes.
To celebrate this wonderful time of year, I did a video tutorial about how to make my Sweet Strawberry Rhubarb Salsa on Instagram earlier this week. But the rhubarb fun didn’t stop there!
These Strawberry Rhubarb Baked Oatmeal Muffins are another great way to use up fresh rhubarb and strawberries.
They have all the same basic ingredients as a baked oatmeal, but baking them in a muffin tin means they come out of the oven in conveniently divided servings! Meaning…they’re freezer and meal prep friendly, folks.
In terms of texture and taste, these muffins are chewy and moist but still dense and filling, and sweet and tart without overdoing it. Perfect lil oatmeal cups of happiness! Since they are made with whole oats (and no flour), they do not have the same texture as a traditional muffin.
Instead, they truly taste like baked oatmeal, just in the shape of a muffin. That’s why it’s so important to let them cool completely after baking before taking them out of the muffin tin, so they don’t fall apart. They firm up while cooling.
Don’t they sound like a great addition to Mother’s Day brunch? I personally love them heated up with a touch of warm butter or peanut butter. You can also eat them on the side of eggs or yogurt for a yummy breakfast.
How to Make Baked Oatmeal Muffins
The base ingredients in these muffins are simple, and you might even have them all in your pantry at the moment.
To get started, combine the dry ingredients in a large bowl: gluten free rolled oats, baking powder, sea salt, and cinnamon. Do the same with the wet ingredients: maple syrup, two beaten eggs, vanilla, and milk (of your choice).
Add the wet ingredients to the dry ones, and mix it all up with a rubber spatula. Fold in the diced strawberries and rhubarb. Then spoon the mixture into a greased or lined muffin tin.
Bake them for 30-35 minutes at 350, remove from the oven, and then let them cool IN the muffin tin.
Expert Tips
- The muffin cups should be very full, almost overflowing, when filling the tin. This is OK though, because they are not like traditional muffins that will rise and overflow during baking.
- I mentioned it already, but be sure to let the muffins cool completely before trying to remove them from the tin. Otherwise, they will fall apart.
- Grease the muffin tin liberally before filling it, and gently remove the muffins with a spoon or butter knife to keep them intact.
- To make them vegan: sub 2 tablespoons of flax or chia seeds for the eggs, and be sure to use non-dairy milk.
- Additions: add 1/4 cup chopped nuts (I put some walnuts in a few of mine!) or 1/4 cup chocolate chips for an added touch of sweetness.
Storing and Reheating Baked Oatmeal Muffins
You can store these on the kitchen counter at room temp for up to 3 days, but they have the potential to go bad quickly in this set-up.
To make the muffins last longer, store them in the fridge in a sealed container for up to 5 days. Reheat in the microwave for ~1 minute until warm, or you can eat them cold!
You can also keep them in the freezer in a bag or container, thaw them in the fridge, and then reheat in the microwave.
For another oat-based breakfast, try my Zucchini Carrot Oat Muffins (one of the most popular recipes on the blog!) or my Spiced Parsnip and Apple Baked Oatmeal. If you want to try another rhubarb and oat treat, you will love my Blueberry Rhubarb Bars!
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Strawberry Rhubarb Baked Oatmeal Muffins
Ingredients
- 2.75 cups rolled oats – certified gluten free if you want/need them to be
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/2 cup maple syrup
- 2 eggs – beaten
- 1.25 cups almond milk – can sub cow's milk or other plant-based milks
- 1 tsp vanilla extract
- 1 cup strawberries – diced
- 1 cup rhubarb – diced, about 2 stalks
- Brown sugar – for dusting, optional
Instructions
- Preheat the oven to 350 degrees F. Grease (liberally) or line a muffin tin.
- In a large bowl, combine the rolled oats, baking powder, sea salt, and cinnamon. In another bowl, do the same with the maple syrup, beaten eggs, vanilla extract, and milk. Add the wet ingredients to the dry ingredients and mix together.
- Fold in the diced strawberries and rhubarb and mix well. Use an ice cream scooper or large spoon to scoop batter into the muffin tin. The cups should be filled to the brim with batter. I like to sprinkle a small amount of brown sugar on top of each muffin before putting them into the oven…highly recommend!
- Bake for 35-40 minutes or until the muffins are baked through the center (use a toothpick to test if needed). Remove them from the oven and let them sit in the muffin tin to cool.
- Carefully remove each muffin with a spoon or butter knife. Store in a container in the fridge (up to 5 days) or freezer. Enjoy cold or reheat in the microwave. They taste great with a dab of butter or nut butter.
Notes
- The muffin cups will be very full, almost overflowing, when filling the tin.
- Let the muffins cool completely before trying to remove them from the tin. They will fall apart if you try to remove them while warm.
- The muffins are meant to resemble the texture of baked oatmeal, not traditional muffins. So they will be moist in the center, chewy, and dense…absolutely delicious!
- To make them vegan: sub 2 tablespoons of flax or chia seeds for the eggs, and be sure to use non-dairy milk.
- Additions: add 1/4 cup chopped nuts (I put some walnuts in a few of mine!) or 1/4 cup chocolate chips for an added touch of sweetness.
Nutrition
Happy FRIDAY! – Lizzie
