These oatmeal strawberry muffins are the perfect combination of healthy and sweet treat. A hearty, healthy(ish) oatmeal muffin studded with sweet strawberries.

Spring is in the air. The cherry blossoms are starting to bloom and the sunshine is starting to give me serious serotonin. Whenever the weather turns warm, I think about long walks, picnics, and chill vibes hikes. And when I think about hikes, I think about hiking snacks, like these muffins!

strawberry oatmeal muffins |

They’re topped with a sprinkle of crunchy sanding sugar and have a hefty amount of protein rich, keep-you-full, rolled oats. I love the combination of juicy, jammy strawberries with the nuttiness of oats.

Why make strawberry oatmeal muffins

Muffins are my favorite because they’re kind of like granola bars, but better. They’re portable, they fill you up, and they taste good too. What more could you want?

This recipe is a riff off of my favorite blueberry muffin recipe but with strawberries instead of blueberries and the added whole grain nuttiness of rolled oats. It’s the perfect springtime muffin – reminding me of warmer days ahead filled with summer strawberries.

strawberry oatmeal muffins |

How to make oatmeal muffins

  1. Soak. Soak the oats in a bit of milk to soften and thicken.
  2. Cream. Cream butter and sugar together until fluffy, then stir in an egg, vanilla, and the oat-milk mixture.
  3. Stir. Add flour, baking powder, and salt to the creamed mix, stirring until just combined.
  4. Mix. Mix in the strawberries and spoon out the batter into a muffin tin. Top with a sprinkle of rolled oats.
  5. Bake. Bake, let cool, and enjoy!

creamed butter |

Oatmeal muffin ingredients

These oatmeal muffins have all your classic ingredients: butter, milk, sugar, eggs, vanilla, flour, baking powder and salt. Essentially the only thing we’re doing a bit differently is adding oats.

Old fashioned rolled oats, sometimes just called rolled oats, are what we’re going to use in these muffins. We’re going to soak them in milk to activate their thickening power and give them a chance to rehydrate before adding to the muffin batter so the oats bake up lighter and fluffier.

strawberry oatmeal muffin batter |

Oatmeal muffin variations

You can customize these muffins with any fruit you like! Substitute raspberries, blueberries, blackberries, cherries, even shredded carrots or zucchini. To add some chocolate goodness, stir in 1/2-3/4 cup chopped chocolate or chocolate chips when you add the fruit.

If you love muffins, here are a couple of other muffin recipes to try:

PS, the muffin tins are in the photos are from Japan, but these are similar.

strawberry oatmeal muffins |

strawberry oatmeal muffins |

Strawberry Oatmeal Muffins

These oatmeal strawberry muffins are the perfect combination of healthy and sweet treat.
Serves 6
4.63 from 29 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 1/2 cup milk of choice
  • 1/2 cup rolled oats plus extra to sprinkle
  • 1 cup strawberries roughly chopped or sliced
  • 1/4 cup butter at room temp
  • 10 tbsp sugar 1/2 cup + 2 tablespoons
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 tsp coarse sanding sugar or more, for tops

Special Equipment

  • muffin tins


  • Preheat the oven to 375°F. Combine the milk and oats together in a small bowl or liquid measuring cup and let soak. In another bowl, optionally toss the strawberries with 1 teaspoon sugar. Set aside.
    strawberry oat muffin ingredients |
  • Cream the butter and sugar until light. Add the egg, beating well. Stir in the vanilla and the soaked oats.
    oatmeal muffin batter |
  • In a bowl, sift together the flour, baking powder, and salt. Gently stir the flour mix to the creamed oats mix.
    oatmeal muffin batter |
  • Drain the strawberries then fold in gently.
    strawberry oatmeal muffin batter |
  • Line a standard muffin tin with 6 liners, and fill equally with the batter. Sprinkle the sanding sugar and a couple of oats over the tops of the muffins, and bake at for 30-35 minutes, or until the tops are golden and toothpick comes out clean.
    strawberry oatmeal muffins |
  • Let cool for 10-15 minutes before removing muffins from tins and enjoy!
    strawberry oatmeal muffins |

Estimated Nutrition

Nutrition Facts
Strawberry Oatmeal Muffins
Amount Per Serving
Calories 257 Calories from Fat 86
% Daily Value*
Fat 9.6g15%
Saturated Fat 5.5g34%
Cholesterol 53mg18%
Sodium 174mg8%
Potassium 188mg5%
Carbohydrates 39.9g13%
Fiber 1.6g7%
Sugar 22.3g25%
Protein 4.5g9%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. J says:

    Would this work in loaf form as well? Thanks!

    1. Stephanie says:

      yes it should work in loaf form, you’ll need to bake it longer though – if it starts browning too much on top, just place a pice of foil on the top until a skewer comes out clean and it’s baked through :)

  2. Vicky says:

    Can you clarify this, from the ingredients list? I’m a little confused from the formatting
    “10 tbsp sugar 1/2 cup + 2 tablespoons”

    So excited to make these though!! READY FOR SPRINGGG

    1. Stephanie says:

      hi vicky,
      it’s 1/2 cup + 2 tbsp sugar :)
      1/2 cup sugar + 2 tbsp = 10 tbsp. the formatting is for people don’t want to use a 1/2 cup measure and tbsp measure. hope that clears it up!

  3. Gail says:

    What about using frozen strawberries?

    1. Stephanie says:

      hi gail,
      this should work with frozen strawberries, just thaw them and make sure to drain any extra juice :)

  4. Mary Ann says:

    5 stars
    Love it.

  5. A says:

    Can you double this recipe to make 12 muffins?

    1. Stephanie says:

      hi! yes absolutely!

  6. Jenni says:

    Can you substitute the egg for a flax egg and the milk for plant based milk for a vegan version?

    1. Stephanie says:

      hi jenni,
      i haven’t tried this recipe but i have successfully subbed flax eggs in other recipes so you can absolutely do a vegan version :)

  7. Greta says:

    5 stars
    I made these tonight and they are so delicious!! I got 8 muffins out of the batter and baked them for 23ish minutes.

  8. The Bollywood Bites says:

    5 stars
    I love this Recipe!

  9. Joanne says:

    5 stars
    I made these tonight I used raspberries instead of strawberries I want to add chocolate chips to the recipe.

  10. Laurie Swingruber says:

    4 stars
    These were so delicious. However I did use coconut sugar instead and they came out realllly unattractive. Unsure if it was because of the sugar or what. But either way they were tasty!

  11. Kalina says:

    5 stars
    I made these and they turned out so good! Perfect recipe for using up strawberries that are about to go bad.

  12. Ryan says:

    Can I use quick oats?

    1. Stephanie says:

      hi ryan,
      absolutely! the texture will be slightly different, but it’ll still be good :)

  13. Liz says:

    I have frozen strawberries, can I use them? Should I defrost?

    1. Stephanie says:

      hi liz, you can use them, no need to defrost, use them frozen right in the batter.

  14. Jen Anderson says:

    I want to make these for little ones as we have tons of berries left from a cancelled event, but they can’t have sugar just yet. Do you recommend subbing in something like banana and if so should I reduce a liquid?

    1. Stephanie says:

      i haven’t tried this recipe without sugar, so i can’t recommend it but if you use banana i don’t think you’d need to reduce the liquid. in fact, the batter might be a bit thick, so you’ll want to thin it out a bit with extra milk. hope that helps!

  15. Shamla says:

    5 stars
    Hi I am diabetic will a sugar substitute like xylitol work in this recipe

    1. Stephanie says:

      hi shamla,

      i haven’t tried personally, but i think if you use something like the swerve xylitol, it would probably work!

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