Mediterranean Savory Oat Muffins with Veggies & Cheese
These Mediterranean-style savory oat muffins are fluffy, protein-packed, and full of bright, colorful vegetables like bell peppers and onions, with creamy cheese folded into the mix. Made with hearty oats and baked to perfection, they’re a wholesome and satisfying breakfast or snack you can grab on the go.
They’re naturally gluten-free, customizable, and kid-friendly too!
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 12 muffins
Ingredients
Dry Ingredients:
1 ½ cups rolled oats (not instant)
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp paprika (optional)
½ tsp baking powder
Wet Ingredients:
1 cup milk (dairy or plant-based)
2 large eggs
1 tbsp olive oil or melted butter
1 tbsp honey (optional, for balance)
Add-ins:
½ cup shredded cheddar or crumbled feta (or a mix)
½ cup red bell pepper, finely chopped
½ cup green bell pepper, finely chopped
½ cup yellow onion, finely chopped
Optional: ¼ cup chopped fresh parsley or dill
Instructions
Step 1: Preheat and Prepare
Preheat oven to 180°C (350°F).
Grease or line a 12-cup muffin tin with paper liners or oil.
Step 2: Mix Wet Ingredients
In a bowl, whisk together milk, eggs, olive oil, and honey until smooth.
Step 3: Combine Dry Ingredients
In a large bowl, mix oats, salt, pepper, garlic powder, paprika, and baking powder.
Step 4: Fold in Add-Ins
Add veggies, cheese, and herbs into the dry mixture.
Pour the wet mixture into the dry and stir until well combined. Let it rest 5 minutes so oats absorb moisture.
Step 5: Fill and Bake
Spoon the batter evenly into the prepared muffin cups (almost full).
Bake for 22–25 minutes, or until golden and a toothpick comes out clean.
Cool in the pan 5 minutes, then transfer to a rack.
Tips for Success
Rest batter before baking: This helps oats soften and improves texture.
Use silicone muffin molds or grease well to prevent sticking.
Chop veggies finely so they cook through and distribute evenly.
Make ahead: These keep well in the fridge for up to 5 days or freeze for 1 month.
Variations
Mediterranean Spin
Use feta + parsley + olives + chopped spinach for a Greek flair.
Add sun-dried tomatoes and basil with mozzarella for an Italian twist.
Cheesy Broccoli
Swap peppers with steamed chopped broccoli and use sharp cheddar.
Protein Boost
Add ½ cup cooked turkey sausage, diced ham, or chickpeas.
Vegan Version
Use plant-based milk, vegan cheese, and flax eggs (2 tbsp flax + 6 tbsp water).
FAQ
Q: Can I use instant oats?
A: Rolled oats are best, but instant oats can work in a pinch—just reduce soaking time.
Q: Can I make this dairy-free?
A: Yes! Use almond or oat milk and skip the cheese or use vegan cheese.
Q: Are these muffins good for kids?
A: Yes! Mild, cheesy, and full of hidden veggies—great for lunchboxes.
Q: Can I serve them warm or cold?
A: Both! Warm with butter or cold as a grab-and-go snack.
Nutrition (Per 1 Muffin – Approximate)
Calories: 140
Protein: 5g
Fat: 6g
Carbohydrates: 15g
Fiber: 2g
Sugar: 2g
Sodium: 170mg
Varies based on cheese and veggie options.
Conclusion
These Mediterranean Savory Oat Muffins are the perfect blend of health and flavor—nutritious enough for breakfast, satisfying enough for lunch, and versatile enough to adapt to any preference. Whether you’re meal-prepping, packing lunches, or hosting brunch, they’re a flavorful, veggie-loaded bite everyone will love.