These healthy baked oatmeal muffins are filled with strawberries and rhubarb, and are a make ahead, on-the-go breakfast option.
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!
Don’t they sound like a great addition to the Mother’s Day brunch you’re planning this weekend?!
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 tins for 5-10 minutes.
I found that they firm up while they are cooling in the tin, so it’s important to let them rest for a bit. That way, they slide right out of the muffin tin without falling apart.
Possible Ingredient Substitutions
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.
Tips for 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. Looking for something different? Check the recipe library.
If you make these yummy muffins, be sure to report back and let me know what you think!
Strawberry Rhubarb Baked Oatmeal Muffins
Chewy and dense, sweet and tart, these baked oatmeal muffins are a delicious way to celebrate strawberry rhubarb season! Gluten free, and vegan options.
Ingredients
- 3 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
- 1/3 cup maple syrup use 1/2 cup to make them sweeter
- 2 eggs beaten
- 1.5 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
Instructions
Preheat the oven to 350 degrees F. Grease 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 entirely full with batter.
Bake for 30-35 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 for 5-10 minutes to firm up.
Carefully remove each muffin and let them cool completely on a rack. 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.
Recipe Notes
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.
Pin these muffins now to make later!
Happy FRIDAY!
Lizzie
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