Imagine biting into a moist, golden muffin bursting with sweet strawberries and tangy rhubarb, where every mouthful is a perfect balance of comfort and excitement. These Strawberry Rhubarb Baked Oatmeal Muffins aren't just another breakfast recipe - they're a morning revolution that transforms your ordinary routine into an extraordinary culinary experience. Packed with wholesome ingredients and a delightful flavor profile, these muffins promise to elevate your breakfast game and leave you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup almond milk
- 1/2 cup brown sugar
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped strawberries
- 1 cup chopped rhubarb
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray to prevent sticking.
- In a large mixing bowl, combine rolled oats, almond milk, brown sugar, melted coconut oil, and vanilla extract. Stir until all ingredients are well incorporated and the mixture is smooth.
- In a separate small bowl, mix baking powder and salt. Gently fold these dry ingredients into the wet mixture, ensuring no lumps remain.
- Carefully fold in the chopped strawberries and rhubarb, distributing them evenly throughout the batter. Be gentle to avoid crushing the fruit.
- Using a spoon or cookie scoop, divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days, or refrigerate for up to 5 days.
Tips
- For the freshest flavor, use seasonal strawberries and rhubarb at peak ripeness.
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until ingredients are combined.
- If rhubarb is too tart, you can slightly increase the brown sugar or add a touch of honey.
- For extra texture, consider toasting the rolled oats lightly before mixing.
- Want a protein boost? Add a scoop of your favorite protein powder to the dry ingredients.
- To prevent fruit from sinking, lightly dust chopped strawberries and rhubarb with flour before folding into the batter.
- For a gluten-free version, use certified gluten-free oats and replace regular baking powder with a gluten-free alternative.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 32g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 0mg
