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These Strawberry Baked Oatmeal Muffins are hearty and healthy and made with no added sugars! Made in a muffin tin, these individual baked oatmeals are perfect for grab-n-go breakfasts for snacks.
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Most mornings I eat these strawberry overnight oats or overnight chocolate chia pudding for breakfast. My creamy healthy oatmeal is also on heavy rotation. But my daughter always prefers baked oatmeal.
I love making baked oatmeal into individual muffins. They’re the perfect make-ahead breakfast or snack and can easily be popped into a lunch box, too.
Flavors and add-ins can easily be changed up to suit your family’s needs, but I think you’ll love these Strawberry Baked Oatmeal Muffins!
Ingredients you need
Ingredient notes and substitutions
- Oats ~ Old-fashioned rolled oats will provide the best texture for these strawberry baked oatmeal muffins. Quick oats may be substituted, but the final baked oatmeal muffins will have less texture. Use certified gluten-free oats, if deisred.
Do not use steel cuts oats as they will not cook through in time.
- Flax ~ Flax meal, which is just ground up flax seeds, helps to bind the muffin batter and provides extra fiber and healthy fats. Feel free to add a scoop of vegan protein powder instead if that’s your thing.
- Bananas ~ Mashed bananas also provide some binding properties as well as natural sweetness. The riper the banana, the sweeter it will be.
If you don’t like bananas, you can use applesauce instead.
- Strawberries ~ I recommend fresh strawberries for these baked oatmeal muffins. Frozen strawberries will make the batter too wet. Dice the fresh strawberries fairly small – larger pieces will keep the muffins from holding together well.
Don’t have strawberries? Try blueberries or diced peaches or pears. - Milk ~ Use an unsweetened, plain non-dairy milk. I used almond milk, but soy milk, oat milk, rice milk, etc., will all work.
- Flavoring ~ I love a dash of cinnamon and splash of pure vanilla extract in just about any baked good and this recipe is no exception. A pinch of salt helps to balance all the flavors.
- Chocolate chips ~ Dairy-free chocolate chips are an optional ingredient, but one that my kids definitely love. There are plenty of vegan chocolate chips available in most mainstream grocery stores today.
If you prefer, you can add some finely chopped nuts like almonds, pecans, walnuts, or pistachios.
- Sweetener ~ If you prefer your oatmeal on the sweeter side, feel free to add 2 to 3 tablespoons of granulated sugar or pure maple syrup to the batter. Or bake them as is and serve them with a drizzle of pure maple syrup over the top.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Preheat the oven to 350°F. Light spritz a 12-cup muffin pan with cooking spray. You can use muffin liners if you like, but I still recommend spraying them as the baked oatmeal tends to stick to the paper.
- Step 1: Add the mashed bananas, milk, and vanilla to a large mixing bowl.
- Step 2: Whisk well to combine. A few lumps of banana are fine.
- Step 3: Add the dry ingredients to a separate mixing bowl.
- Step 4: Stir well to distribute evenly.
- Step 5: Add the dry ingredients to the wet ingredients and stir well until evenly moistened.
- Step 6: Add the diced strawberries and chocolate chips, if using.
- Step 7: Stir well to combine.
- Step 8: Transfer the batter to the prepared muffin tin, packing it down firmly to the top of each cavity.
- Step 9: Bake until golden on top and the oatmeal has set.
- Step 10: Transfer to a cooling rack to cool completely.
Serving suggestions
Warm: The muffins need to cool before removing them from the pan to ensure they set up properly, but you can warm them up again in the microwave (on a microwave-safe plate!) if you like. We like to drizzle a bit of pure maple syrup over the top when they’re warm.
Cold: We often eat them in the morning straight from the fridge. A dollop of coconut yogurt or a spoonful of peanut butter or almond butter on the top is delicious as part of a healthy breakfast.
Room temperature: They make a great snack in lunchboxes or to take along on a picnic, hike, or a day at the pool. There is lots of nutrition packed into these little bites and it would be nice change from the usual granola bars that accompany those kinds of outings. Just beware that any chocolate chips in the muffins may melt in the heat so either leave them out or just be sure to take along lots of wipes!
Storage and freezing
- Prep ahead: This strawberry baked oatmeal is perfect for meal prep. Make them in advance and have grab-n-go breakfasts and snacks ready all week. The recipe can easily be doubled and they freeze great!
- Fridge: Store the oatmeal muffins in an airtight container in the fridge for 4 to 5 days.
- Freezer: They freeze wonderfully. They should keep well up to 3 months.
Pro tip: Make sure they are completely cooled first then transfer the entire muffin pan to the freezer. Once the muffins are frozen, transfer them to a freezer-safe plastic bag. Freezing them in the pan first will ensure they don’t stick together in the bag during storage.
Pro tips and tricks
~ Use old-fashioned rolled oats for best texture. Quick oats may be substituted in a pinch, but do not use steel cut oats.
~ Use fresh strawberries, not frozen.
~ Use ripe bananas (brown and spotty) for natural sweetness.
~ For extra sweetness, add 2 to 3 tablespoons of granulated sugar or pure maple syrup to the batter.
~ Spritz the muffin pan with cooking spray. Even if you use liners, I suggest spraying them with oil as the muffins tend to stick to the paper.
~ This recipe is dairy-free, egg-free, oil-free, and vegan as written.
~ To make this recipe gluten-free, use certified gluten-free oats.
~ To make this recipe nut-free, use oat milk or rice milk.
FAQs
Either! It’s a personal preference. We often eat these strawberry baked oatmeal muffins cold straight from the fridge, but they are also tasty warmed up with a drizzle of pure maple syrup over the top.
Yes! Use an extra ½ cup of milk and press the batter firmly and evenly into a 9×9 baking dish. Bake until the middle is set, about 30 minutes.
I don’t recommend using frozen berries for these baked oatmeal muffins. It will make the batter too wet and they won’t hold together well. However, if you prefer to bake this in a 9×9 pan, frozen berries should work fine.
No, do not use steel cut oats for this baked oatmeal. There is not enough liquid in the recipe nor enough time to cook them through. Use old fashioned rolled oats for best texture. Quick oats may be used in a pinch.
More vegan strawberry recipes
- Vegan Chocolate Donuts with Fresh Strawberry Glaze
- Strawberry Beet Smoothie
- Strawberry Dessert Tamales
- Vanilla Corn Cake with Roasted Strawberries
- Strawberry Vegan Protein Muffins
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!
Strawberry Baked Oatmeal Muffins
Recommended Equipment
Ingredients
- 1 cup mashed bananas 2 average bananas
- ¾ cup unsweetened, plain non-dairy milk
- 1 teaspoon pure vanilla extract
- 3 cups old fashioned rolled oats use certified gluten-free oats, if needed
- 2 tablespoons flax meal
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup finely diced fresh strawberries
- ¼ cup non-dairy chocolate chips optional
Instructions
- Preheat oven 350°F. Lightly spritz a muffin pan with cooking spray. Even if you use liners, give them a spray as they muffins will tend to stick.
- In a large mixing bowl, whisk together the smashed bananas, milk, and vanilla.
- In a smaller mixing bowl, stir together the oats, flax meal, baking powder, salt and cinnamon until evenly distributed.
- Pour the dry ingredients into the wet ingredients and stir until well combined.
- Stir in the strawberries and chocolate chips (if using).
- Fill the cavities in the muffin pan to the top with the oatmeal mixture and press down firmly to make them compact.
- Bake for 20 to 25 minutes until the edges are golden brown and the oatmeal is baked through and set.
- Let cool in the pan on a wire rack for at least 10 minutes.This will ensure that the oatmeal muffins settle and hold together.
- Take the oatmeal out of the muffin pan and continue cooling them on the rack.
Notes
- Nutrition facts are calculated without the optional chocolate chips.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Kate
These are great! I’m trying to eat less packaged foods and was looking for a homemade oatmeal bar option. I made these with strawberries, peaches, and blueberries and they are so tasty. Definitely a new favorite recipe.
Jenn Sebestyen
That fruit combo sounds delicious! So glad you loved them, Kate. Thank you for your feedback!
Joy
Yum! Tried making this one for my kids and they love it! Definitely recommended. Surprisingly perfect combination too for my hemp coffee.
Jenn Sebestyen
So glad you and the kids enjoyed them!
Nicole
Do these freeze well? And then thaw in the microwave right before eating?
Jenn Sebestyen
Yes, they sure do! They will only need about 20 to 30 seconds in the microwave to thaw/heat. Enjoy!
Pamela Duel
Hi Jenn,
Have you ever done a vegan savoury version of these? I am thinking of trying a veg breakfast muffin. I prefer savoury to sweet foods.
Jenn Sebestyen
I haven’t, but that’s a great idea!
Emma
Thanks for the recipe! what could i use to substitute strawberries?
Jenn S.
Hi, Emma! You can use whatever fruit you like best – blueberries, raspberries, diced peaches, etc. And the chocolate chips are optional if you choose a fruit that you don’t think would pair well with chocolate. Or, you can leave out the strawberries, not replace it with anything, and add more chocolate chips! 🙂 Enjoy and let me know they turn out!
Regan
These look amazing! Any suggestions for banana substitute?
Jenn S.
Hi, Regan. The banana provides the only sweetness in these, so you could add some maple syrup instead…maybe 1/4 cup. Enjoy!
Alisha
Ohh these look good! I’m not much a healthy ingredients type person so what could I use in place of the Flax meal? Thanks!
Jenn S.
Thanks, Alisha! The flax helps to hold it all together, but you could probably just add a few more tbsp of oats and they would be fine. Or if you use eggs, you could add one to the mixture instead. I hope you love them. Let me know how they turn out!
Jenn S.
Thank you! A little maple syrup drizzle is never a bad thing, but yes, I do find them sweet enough with all the fresh fruit!
Jenn S.
Thanks, Sarah!
Jenn S.
Thanks, Sophia!
Jenn S.
LOL! Agreed! I much prefer to control the sweetness after the fact…sometimes I want a little, sometimes I want a lot. If you bake the sugar in the mix, you can’t decide later that you don’t want it! 🙂 Thanks for the PIN!
blueblanket21
Love when I find a recipe and I have all the ingredients on hand! Well, I need the strawberries, but that’s ok because I’m going shopping in a couple hours! Thanks for sharing this!
Kristine 🙂
Jenn S.
Isn’t that the best! I love to shop my pantry!! I hope you enjoy them!
Jenn S.
Thanks! It’s definitely delicious with fresh strawberries and this is the season to do it! I’m sure it would work perfecting with frozen strawberries too, though, so we can enjoy this one year round!