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Perfectly sweet (yet refined sugar free!), packed with fiber and protein, and easily portable, the Baked Oatmeal Muffins are the perfect back-to-school breakfast or snack! Bake up a batch today!
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We are full on in the throws of back to school.
Alarm clocks, early rising, packing school lunches, scurrying to eat a quick breakfast, running to the bus just on time, after school snacks, homework, rushing off to baseball practice or games, fitting in dinner somehow, getting home late, baths, story time, bed, and then…..we do it all again the next day.
Does this sound familiar?
There is so much to do in the course of a day and so little time to do it.
It’s important to me that we continue to eat healthy amongst the chaos, but it’s definitely more of a challenge. That’s why I love these Cranberry Baked Oatmeal Muffins.
They are quick and easy to throw together, full of healthy fiber & protein, and no oil, no dairy, and no refined sugar.
They are easy to grab-n-go on the run. Oh, they just happen to be gluten free and nut free too!
These Baked Oatmeal Muffins can be made in about 30 minutes. And all you need is some mixing bowls, a spatula, and a muffin pan.
Best yet though, is that after that initial baking time, you’ve got breakfast and snacks done for the entire week!
Have a big family or lots of friends to feed? No problem. Simply double the recipe and make 24 muffins!
They even freeze well and can be quickly reheated in about 20-30 seconds in the microwave whenever you need one. Less than 30 seconds for a healthy breakfast or snack – yes please!
Oats are an incredibly versatile whole grain and we use a lot of them in this house.
They’re high in fiber, which means they keep tummies full!
Bob’s Red Mill Gluten Free Old Fashioned Oats are always my go-to. It’s a company I trust for delicious taste, consistent texture, and reliable quality. Their gluten free oats are packaged in a dedicated gluten free facility and are tested every step of the way to ensure they always 100% gluten free.
We use oats in oatmeal, granola, smoothies, desserts, and even burgers! Super versatile!
Hitting snooze one too many times or rushing off to practice right after school often means no time to eat a proper meal. Thank goodness these little muffins are perfectly portable!
Your kids can eat one on the way to the bus. You can take bites between shaking the kids awake one more time and helping your littlest ones squeeze toothpaste on their toothbrushes. A container full of these babies goes easily with you to the ball field. You can even throw one in a lunchbox when you’re out of leftovers and don’t feel like making a sandwich.
I opted to use dried fruit in these baked oatmeal muffins because they add extra sweetness and chewiness, but also because they aren’t messy.
Fresh fruit is wonderfully delicious in baked goods, but these dairy free treats are meant to be grab-n-go and nobody wants a purple stain on their shirt because of a runaway juicy blueberry. Well, my youngest might – she adores everything purple.
In addition to being totally yummy, they are also totally packed with nutrition. Protein, fiber, healthy omega-3 fats, vitamin E, B vitamins, folate, magnesium, phosphorus, selenium, zinc, calcium, and more! Can your muffin do that?!
More vegan baked oatmeal recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Baked Oatmeal Muffins with Cranberries
Recommended Equipment
- Muffin tin
Ingredients
- 3 cups Bob’s Red Mill Gluten Free Old Fashioned Oats
- 3 tablespoons raw shelled sunflower seeds
- 2 tablepsoons flax meal
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup sunflower seed butter
- ½ cup pure maple syrup
- ½ cup unsweetened applesauce
- ½ cup unsweetened, non-dairy milk
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F.
- Lightly spray a 12-cup muffin tin with cooking spray and set aside.
- In a medium mixing bowl, stir together the oats, sunflower seeds, flax meal, baking powder, cinnamon and salt.
- In a large mixing bowl, whisk together the sunflower seed butter and maple syrup until smooth. Once smooth, whisk in the applesauce, non-dairy milk, and vanilla.
- Stir the dry ingredients into the wet ingredients until thoroughly combined.
- Stir in the dried cranberries until dispersed well.
- Spoon the mixture into the muffin tin, filling each cup to the top and pressing down to make sure it’s compact.
- Bake for 20 to 25 minutes until the tops start to brown.
- Let cool in the muffin tin on a wire rack for 10 to 15 minutes. Run a knife carefully along the edge of each muffin cup to loosen it from the sides. They should pop out easily once loosened. You can eat them warm, or continue cooling on the wire rack until completely cool.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
robin m
Hi, Just made these muffins using almond butter cause it was i had and wanted to use up. I also used mixed dried fruit berries and they turned out really well. Getting ready for a west coast trip so these will be just perfect. Enjoy always….robin m
Jenn S.
Hi, Robin! I’m so glad you loved them! They will be perfect for traveling! Have a great trip!
TaKesha
I just made these with a few adjustments, and these are fantastic! Thank you so much for the share!
Jenn S.
That’s awesome. Thank you, TaKesha! So happy to hear you loved them.
Lucie
This is my dream breakfast, Jenn! Love the flavors and that I can just grab one and nibble on it on the go 🙂
Jenn S.
Thank you so much, Lucie! That is so great to hear! I hope you get a chance to make them.
Sarah
We have just gotten into the throes of school mornings again and it is crazy! These are perfect for a quick breakfast or snack!
Jenn S.
School morning are so crazy around here. It doesn’t get much easier than these yummy muffins! Thanks, Sarah!
MegUnprocessed
This looks wonderful. A definite time saver!
Jenn S.
Thanks, Meg! They definitely make breakfast time less stressful!
Mary Ellen -VNutrition
Yum! I haven’t had cranberry muffins in a long time but these look so tasty and healthy!
Jenn S.
I think you would love them, Mary Ellen! Thanks!
Jill
These look fantastic! Can’t wait to try it!
Jenn S.
Thanks, Jill! I hope you enjoy them!
Lindsay Cotter
There is so much to love about these muffins! Quick, easy, portable and delicious! Everything you want from a muffin!
Jenn S.
Aw, thank you, Lindsay! They definitely check all the boxes!
Sonali- The Foodie Physician
Yay for team #BRMOats! We were totally on the same page here with back to school muffins- yours look super tasty! And those Tahini Dark Chocolate Granola Bars…YUM!
Jenn S.
Portable muffins – the best! Love your savory version too! And, yeah, those Tahini Dark Chocolate Bars are one of my faves for sure!! Thank you!
Running in a Skirt
What a wonderful muffin recipe. I love the oats in it! It really makes it much healthier! So pretty too.
Jenn S.
Thank you, Julie!
Alisa Fleming
I have open dried cranberries and applesauce to use up – I think these muffins may need to get made!
Jenn S.
It’s meant to be, Alisa! I hope you love them as much as we do!
Emily
You had me with quick and easy! My little guys is not ready for school yet, but we would still love these for breakfast!
Jenn S.
Oh, yeah, good for so many reasons – not just back to school. Thanks, Emily!
Strength and Sunshine
Perfectly hearty and filling! I haven’t made any type of muffin in months :O
Jessica
I love baked oatmeal muffins, especially for those mornings we need a grab and go breakfast as we’re rushing out the door. Can’t wait to try your flavor combo!
Jenn S.
Thank you, Jessica! Enjoy!
Heather (Fitaspire)
I admit I’m not a big muffin person, but I’m so impressed at all the nutrients in your version. This sounds like something I might have to try – great for a grab & go snack. 🙂
Jenn S.
Well, it’s a good thing these are not traditional muffins then! 🙂 They are not at all cakey, like a traditional muffin would be. It is very much oatmeal, just baked to hold up in the muffin form. If you try it, let me know what you think!