Strawberry-Pecan Oatmeal Muffins
Recipe type: Breakfast, Brunch, Baked Goods
Prep time: 
Cook time: 
Total time: 
Serves: 12
These wholesome muffins keep very well. Make a batch on Monday and you’ve breakfast covered for days!
  • 1 c. Quick-Cooking or Rolled Oats
  • 2 c. Plain Yogurt (*see notes)
  • ½ c. Dark Brown Sugar
  • 4 Tbsp. Unsalted Butter, melted
  • 1 Egg
  • 1 tsp. Baking Powder
  • ¾ tsp. Baking Soda
  • ¼ tsp. Salt
  • 1 ½ c. All-Purpose Flour
  • 1 heaping c. sliced Strawberries
  • ½ c. chopped Pecans
  1. In a small bowl, combine the oats and yogurt. Cover and refrigerate overnight.
  2. Preheat the oven to 425°. Grease (**see notes) a stardard 12-cup muffin tin.
  3. In a large bowl, stir together the yogurt and oat mixture with the sugar, melted butter, egg, baking powder, baking soda, and salt. Add the flour and stir until mostly combined. Gently fold in the sliced berries and pecans and stir until they are evenly incorporated and there aren’t any large pockets of flour remaining.
  4. Divide the muffin batter between the prepared muffin cups. Bake until the tops are golden and a tester inserted in the middle comes out clean, 20-22 minutes. Allow the muffins to cool at least 5 minutes before serving. Leftover muffins keep well for 5 days at room temperature.
*If using Greek yogurt, you’ll want to thin it with a little milk otherwise the batter will be too thick.
**Although you'll notice I used muffin papers, I wouldn't recommend it. I thought it might be "cuter" for the pictures (yes, that sounds crazy to me, too), but unless you let the muffins cool completely, they tend to stick a bit. Greasing the muffin tin is definitely the way to go.
Recipe by strawberryplum at