If you’ve been looking for that perfect "grab-and-go" breakfast that feels like a treat but is actually wholesome, you’ve found it.
These gluten-free oatmeal muffins are incredibly moist, perfectly sweet, and have that rustic, hearty texture that only old-fashioned oats can provide. They're perfect as an allergy friendly treat to pack for school or at a play date!
This recipe is gluten free as written, but it's easy to swap the FG flour for all purpose flour. If you need dairy free, this recipe has been tried and tested with oat milk!
Why You’ll Love These Muffins
First off, they only take about 35 minutes from start to finish. That’s less time than it takes to scroll through your morning feed!
The "secret sauce" to this recipe is the 15-minute soak. By letting the oats hang out in the oat milk before mixing everything else in, they soften up perfectly, ensuring you don’t have any "crunchy" surprises in your muffin.
The Gluten Swap
It's easy to make these "normal," if you want. Just use all purpose wheat flour in place of the gluten free measure for measure!
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How to Make Gluten-Free Oatmeal Muffins
- Prep time: 20 minutes
- Bake time: 15 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
What You’ll Need
The Ingredients:
- 1 cup old fashioned oats, certified gluten free, if needed (plus more for topping!)
- 1 cup milk milk (this recipe has also been tested with oat milk if you need non-dairy)
- 1 ½ cup measure for measure GF flour (swap all purpose flour if you eat gluten)
- 1 teaspoon baking powder (make sure it's fresh! Non-fresh baking powder will make your muffins more dense)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed (Light or dark both work great)
- ¼ cup avocado oil (or vegetable oil)
- 1 egg
- 1 teaspoon vanilla
The Supplies:
- One 12-cup muffin pan. I use stainless so there is no off gassing or flaking of nonstick coatings.
- Muffin liners. I use If You Care because they are compostable.
- Two medium mixing bowls
- A sturdy whisk
- Wire cooling rack
How to make Gluten Free Oatmeal Muffins
Preheat and prep. Preheat your oven 375°F. Line your muffin tin with liners or give it a good spritz with spray. We use If You Care brand muffin liners.
Soak the oats. In a medium bowl, stir your oats and oat milk together. Let them sit and "soak" for about 15 minutes.
Mix the dry ingredients. In your second bowl, sift together the flour, baking powder, salt, and cinnamon. Set that aside. If you don't have a sifter or sieve, just use a whisk.
Combine the wet ingredients. Back to your soaked oats! Combine the sugars, egg and vanilla. Add your soaked oats to this mixture. Whisk it all up until it’s just combined.
Mix. Pour your dry ingredients into the wet mixture. Whisk gently until just combined. Don't overwork the batter!
Fill and top. Fill each muffin liner about ¾ full. For that "bakery-style" look, sprinkle a few extra oats on top of each one.
Bake. Pop them in the oven for 15 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
Cool. Let them hang out in the tin for about 5 minutes before transferring them to a cooling rack.
FAQs & Variations
Can I add extras? Absolutely! If you want a burst of fruit, fresh blueberries are amazing. Just coat them in a little flour first so they don’t sink to the bottom.
If you’re feeling indulgent, toss in a handful of chocolate chips during step 6.
What kind of oats should I use? Old-fashioned oats give the best texture. You can use quick oats, but I’d recommend cutting the soak time down to 5 minutes or less so they don’t get mushy. Definitely avoid steel-cut oats for this one!
And, of course, make sure to use certified gluten free oats if that's something your gut needs.
Can I make these into mini muffins? Yes! They are so cute as minis. Just fill a mini muffin pan ¾ full and bake for 8-9 minutes.
How do I store the muffins? If you have leftovers (lucky you!), they’ll stay fresh at room temperature for 3-4 days. You can also keep them in the fridge for a week or freeze them for up to 3 months!
Don't get muffin pattern on your phone! Print the recipe below:
Gluten Free Oatmeal Muffins
These gluten free oatmeal muffins are a hearty, nutritious breakfast! Make them dairy free by swapping the milk for oat milk.
Ingredients
- 1 cup old fashioned oats, certified gluten free, if needed (plus more for topping!)
- 1 cup milk milk (this recipe has also been tested with oat milk if you need non-dairy)
- 1 ½ cup measure for measure GF flour (swap all purpose flour if you eat gluten)
- 1 teaspoon baking powder (make sure it's fresh! Non-fresh baking powder will make your muffins more dense)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed (Light or dark both work great)
- ¼ cup avocado oil (or vegetable oil)
- 1 egg
- 1 teaspoon vanilla
Instructions
Preheat and prep. Preheat your oven 375°F. Line your muffin tin with liners or give it a good spritz with spray. We use If You Care brand muffin liners.
Soak the oats. In a medium bowl, stir your oats and oat milk together. Let them sit and "soak" for about 15 minutes. This is the perfect time to go fold a load of laundry or grab a cup of coffee!
Mix the dry ingredients. In your second bowl, sift together the flour, baking powder, salt, and cinnamon. Set that aside.
Combine the wet ingredients. Back to your soaked oats! Add the sugars, oil, egg, and vanilla. Whisk it all up until it’s just combined.
Mix. Pour your dry ingredients into the wet mixture. Whisk gently until just combined. Don't overwork the batter!
Fill and top. Fill each muffin liner about ¾ full. For that "bakery-style" look, sprinkle a few extra oats on top of each one.
Bake. Pop them in the oven for 15 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
Cool. Let them hang out in the tin for about 5 minutes before transferring them to a cooling rack.
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