Strawberry Funfetti Baked Oatmeal Muffins

Looking for a healthy grab-and-go breakfast that you can make ahead of time for the kids on busy school mornings? Try these Strawberry Funfetti Baked Oatmeal Muffins!

Created by: Carrie Robinson, Frugal Foodie Mama

Serves: 6Prep: 15 minutesCook: 30 minutesTotal: 45 minutes

Serves: 6

Ingredients

  • 2 eggs
  • 1/2 cup Simple Truth Organic™ Plain Greek Nonfat Yogurt
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 1/2 cups Simple Truth Organic™ Almond Milk
  • 3 cups old fashioned oats
  • 1 tablespoon chia seeds
  • 1 cup fresh strawberries, hulled and diced
  • Rainbow sprinkles

Directions

  • Preheat your oven to 350°F. Line a 12 cup muffin tin with muffin liners. Set aside.
  • In a large mixing bowl, whisk together the eggs, yogurt, sugar, vanilla extract, baking powder and salt until well combined. Then whisk in the almond milk until smooth. Stir in the oats, chia seeds, and diced strawberries.
  • Scoop the batter into each muffin liner filling them about ¾ full. Sprinkle the tops with the rainbow sprinkles.
  • Bake for 25-30 minutes. Allow to cool in the pan for at least 10 minutes before removing the muffins to a wire rack to cool completely.
  • The muffins can be stored in an airtight container for up to 5 days, or they can be individually wrapped and then placed in a freezer safe container for up to a month. To serve frozen muffins, let them sit out at room temperature for a few minutes and then heat in the microwave for 30-60 seconds on high.

Recipe Information

Serves: 6

Ingredients

  • 2 eggs
  • 1/2 cup Simple Truth Organic™ Plain Greek Nonfat Yogurt
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 1/2 cups Simple Truth Organic™ Almond Milk
  • 3 cups old fashioned oats
  • 1 tablespoon chia seeds
  • 1 cup fresh strawberries, hulled and diced
  • Rainbow sprinkles

Directions

  • Preheat your oven to 350°F. Line a 12 cup muffin tin with muffin liners. Set aside.
  • In a large mixing bowl, whisk together the eggs, yogurt, sugar, vanilla extract, baking powder and salt until well combined. Then whisk in the almond milk until smooth. Stir in the oats, chia seeds, and diced strawberries.
  • Scoop the batter into each muffin liner filling them about ¾ full. Sprinkle the tops with the rainbow sprinkles.
  • Bake for 25-30 minutes. Allow to cool in the pan for at least 10 minutes before removing the muffins to a wire rack to cool completely.
  • The muffins can be stored in an airtight container for up to 5 days, or they can be individually wrapped and then placed in a freezer safe container for up to a month. To serve frozen muffins, let them sit out at room temperature for a few minutes and then heat in the microwave for 30-60 seconds on high.