Delicious Hearty Oatmeal Muffins Recipe for Breakfast

I invite you to join me on a wholesome culinary adventure, where you and I will discover together how to make delicious gluten-free oatmeal muffins. This recipe is perfect for those with gluten intolerance or celiac disease or anyone who wants to eat healthily. These muffins are made using old-fashioned oats that are full of fiber, antioxidants, and can provide long-lasting energy throughout the day.

This recipe is incredibly easy to make and requires very few ingredients. As a nutritionist and food blogger, I always recommend using organic, dairy-free, soy milk or buttermilk, apple cider vinegar or vanilla extract, eggs or egg substitutes, pecans or dried cranberries, cinnamon, brown sugar and tapioca starch which gives the muffins the right amount of chewiness.

Whether it is for breakfast, snack-time or dessert, these muffins will satisfy your taste buds and fill your belly with warmth and energy. The recipe is versatile enough that you can add blueberries or even chocolate chips for added flavor.

So, let’s get started and whip up a batch of delicious and healthy oatmeal muffins!

Why You’ll Love This Recipe

Gluten Free Hearty Oatmeal Muffins
Gluten Free Hearty Oatmeal Muffins

Let me tell you why I am head-over-heels for this gluten-free hearty oatmeal muffins recipe! For starters, the combination of old-fashioned oats, dried cranberries, and pecans provide a texture that is hearty and satisfying. These muffins make for the perfect breakfast treat; they are not only delicious but also incredibly healthy. The recipe contains zero gluten, dairy, and refined sugar – making it ideal for those looking to maintain a healthy lifestyle.

But what truly sets this recipe apart from other gluten-free muffin variations is its versatility. You can customise the ingredients to create different flavour combinations – from blueberry oatmeal to pumpkin muffins, the possibilities are endless.

Furthermore, this recipe is easy to adapt for vegan eaters. By substituting eggs with a flax egg and swapping out dairy for soya or almond milk, you can easily turn this into a vegan delight.

Lastly, these muffins freeze exceptionally well which makes them perfect as a meal-prep option that you can grab-and-go any morning. Just pop one (or two!) into the microwave for 30 seconds or until hot and you’re good to go.

Overall this gluten-free hearty oatmeal muffin recipe checks off all the boxes – delicious, healthy, versatile, vegan-friendly and freezer-friendly. You’ll love having these in your morning routine as much as I do!

Ingredient List

 These muffins are gluten-free, hearty and delicious!
These muffins are gluten-free, hearty and delicious!

Let’s talk ingredients. For these gluten-free oatmeal muffins, you will need a unique blend of oats, flours and binding agents to get the texture just right. Fear not, I have carefully crafted a list of ingredients that will make this muffin recipe an instant staple in your kitchen.

Dry Ingredients

  • 2 cups old-fashioned oats (certified gluten-free)
  • 1 1/2 cups gluten-free flour blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup chopped pecans
  • 1/4 cup dried cranberries

Wet Ingredients

  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil
  • 2 tbsp apple cider vinegar (or substitute with buttermilk)
  • 1 tsp pure vanilla extract

Binding Agents

  • 1/2 tsp cream of tartar
  • 1/2 tsp xanthan gum

Note on Oats and Flour Blend:

Make sure to use oats that are certified gluten-free as they may be processed in facilities where cross-contamination can occur. I recommend using a good-quality gluten-free flour blend for best results. You may use almond flour, rice flour, or oat flour but adjust the measurements accordingly as it can alter the recipe’s texture.

The Recipe How-To

 A great breakfast option for those looking for a nutrient-packed meal.
A great breakfast option for those looking for a nutrient-packed meal.

Preheat the Oven

Before starting to mix the ingredients, preheat the oven to 350°F (177°C). This will guarantee that our muffins bake evenly and perfectly.

Prepare the Batter

In a large mixing bowl, add in the dry ingredients: oat flour, gluten-free all-purpose flour, rolled oats, brown sugar, xanthan gum, cinnamon, baking powder, baking soda and a pinch of salt. Mix well with a whisk until they’re well incorporated.

Next, pour in the wet ingredients: buttermilk or soymilk, beaten eggs, melted and cooled coconut oil, and a splash of vanilla extract. Mix everything together with a spatula or whisk until there are no more lumps in the batter.

Fold in the Pecans and Dried Cranberries

Once you have mixed everything together, it’s time to add some texture into our muffins. Incorporate “pecans” and “dried cranberries” into our oatmeal muffin batter by folding gently but thoroughly.

Fill Muffin Cups and Bake

When baking gluten-free muffins, it is important to use muffin cups or line your muffin tin with parchment paper. The gluten-free batter tends to stick to the surface more than conventional batter does.

Fill each muffin cup up to two-thirds of the way using a spoon or an ice cream scoop for uniformity in size. Finally, sprinkle some extra oats and brown sugar over each muffin top for that extra boost of flavor and crunchiness.

Bake in the preheated oven for approximately 20-25 minutes or until a toothpick inserted comes out clean. Adjust baking time according to your oven’s accuracy.

Your Gluten-Free Hearty Oatmeal Muffins should come out smelling wonderful! Let cool for a few minutes and enjoy them with loved ones for breakfast or as an afternoon snack.

Note: Be sure to use certified gluten-free oats, as some brands may have been cross-contaminated with gluten during processing.

Substitutions and Variations

 These muffins are loaded with fiber, protein and healthy fats.
These muffins are loaded with fiber, protein and healthy fats.

As a nutritionist and food blogger, I want to help you make this gluten-free hearty oatmeal muffins recipe work for your dietary needs and preferences. Here are some substitutions and variations that you can try based on what you have on hand or your creativity.

Instead of the pecans and dried cranberries, you can use other nuts or dried fruits that you like. Walnuts, almonds, hazelnuts, pistachios, cashews, or peanuts would add a lovely crunch and flavor to the muffins. Raisins, dates, apricots, figs, cherries, or blueberries would bring some natural sweetness and chewiness to the muffins.

If you don’t have buttermilk or soymilk on hand, you can use other non-dairy milk alternatives such as almond milk, coconut milk, hemp milk, oat milk, rice milk, or cashew milk. You can also use regular cow’s milk if you are not lactose intolerant.

To make these muffins vegan-friendly, you can use 1 tablespoon of apple cider vinegar instead of the buttermilk and 1 flax egg (1 tablespoon of ground flaxseed + 3 tablespoons of water) instead of the regular egg. The apple cider vinegar will react with the baking soda in the batter to create air pockets that help the muffins rise. The flax egg will bind the ingredients together like a regular egg.

If you want to make these muffins lower in sugar, you can reduce the amount of brown sugar or replace it with a natural sweetener such as honey, maple syrup, agave nectar, or stevia. Keep in mind that using too much liquid sweetener may affect the texture and moisture level of the muffins.

If you prefer your muffins without nuts or dried fruits altogether, try adding some spices or flavors to enhance their aroma and taste. You can add some ground cinnamon, nutmeg, allspice, cloves, ginger, or cardamom to the batter. You can also add some vanilla extract, almond extract, or lemon zest to brighten the flavor.

Overall, don’t be afraid to experiment with this recipe and make it your own. The beauty of baking is that you can adjust the ingredients and proportions to suit your taste buds and dietary needs. Just remember to have fun and enjoy the fruits of your labor!

Serving and Pairing

 A perfect on-the-go breakfast option for busy mornings.
A perfect on-the-go breakfast option for busy mornings.

Now that you’ve baked these delicious Gluten-Free Hearty Oatmeal Muffins, it’s time to enjoy them! These muffins are perfect for a quick breakfast or snack on the go. They are hearty enough to keep you full and satisfied throughout the day.

I like to pair these muffins with a hot cup of coffee or tea. The warm drink complements the comforting flavor of the oats, cinnamon, and brown sugar in the muffins perfectly. You can also top them with a drizzle of maple syrup or your favorite nut butter for extra sweetness and richness.

If you’re serving these muffins as part of a brunch spread, consider pairing them with fresh fruit or yogurt for a well-balanced meal. Or, serve them alongside some eggs and bacon for a savory breakfast option.

These Gluten-Free Hearty Oatmeal Muffins also make a great addition to any lunchbox or picnic basket. They are sturdy and can handle being transported and enjoyed outdoors.

No matter how you choose to serve and pair these muffins, make sure to savor each bite and appreciate the wholesome ingredients that went into making them.

Make-Ahead, Storing and Reheating

 These muffins are a healthy twist on a classic breakfast food.
These muffins are a healthy twist on a classic breakfast food.

There’s nothing quite like having a freshly-baked batch of oatmeal muffins right out of the oven. However, if you’re looking to save some time, or if you’re making these muffins for a special occasion, it’s always wise to have a plan in place for make-ahead, storing and reheating.

Firstly, let’s talk about make-ahead options. These gluten-free hearty oatmeal muffins can be made ahead of time and stored in an airtight container for up to three days on the countertop, or up to a week in the fridge.

To store these muffins for longer periods and prevent them from going stale, it’s best to freeze them. To do this, wrap each individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to three months.

Reheating these gluten-free hearty oatmeal muffins is easy and hassle-free. Simply pop them into the microwave for 15-20 seconds, and they’ll come out soft and delicious once again. For an even better texture, I recommend reheating them in the oven at 350°F for about five minutes.

If you want to add some more moisture back into the muffins after reheating, try brushing on a bit of melted coconut oil or melted butter. You can also add a touch of sweetness with a drizzle of maple syrup.

In conclusion, whether you’re planning to make these gluten-free hearty oatmeal muffins ahead of time or simply want to store leftovers for later use, there are plenty of options available to ensure that they stay fresh and tasty. And with these reheating tips, you’ll be enjoying warm and delicious muffins all over again in no time!

Tips for Perfect Results

 The combination of oats and almond flour makes for a deliciously nutty flavor.
The combination of oats and almond flour makes for a deliciously nutty flavor.

To get the perfect results for these gluten-free hearty oatmeal muffins, you must pay attention to the following tips:

Firstly, use certified gluten-free oats and flour. Despite being gluten-free, some oats and flours may be contaminated with gluten during processing. To avoid any gluten-related health problems, it is crucial to choose certified gluten-free products.

Secondly, don’t overmix the batter. Overmixing can cause the muffins not to rise as they should. So, mix just until you can’t see any dry ingredients.,

Thirdly, let the batter chill for about 15 to 20 minutes before baking. Cooling helps the ingredients to blend and helps develop a more complex flavor.

Fourthly, don’t shy away from experimentation with various flavors such as adding blueberries, pecans, dried cranberries or any other toppings you like.

Fifthly, if you want vegan muffins or lack buttermilk, substitute for a dairy-free milk like soymilk or make “buttermilk” with apple cider vinegar and your dairy-free milk of choice.

Sixthly, remember not to overbake the muffins. Bake for 20 minutes or until they have slightly browned on top and a toothpick inserted in the middle comes out clean.

Lastly, store them at room temperature in an airtight container or freeze them for later consumption in Ziploc bags or a freezer-safe container. When reheating frozen muffins, place them in the oven at 350 degrees Fahrenheit for five to ten minutes.

By following these tips and tricks, you can have perfect healthy oatmeal muffins every time you bake them.


Before concluding this recipe article, let me answer some of the frequently asked questions (FAQ) that you may have about this gluten-free hearty oatmeal muffins recipe. Don’t worry; I’ll provide you with all the information you need to help you make these muffins to your liking.

What is the best gluten-free oat alternative?

Amaranth is a nutritious ancient grain that boasts a sweet, nutty flavor and is an excellent substitute for oatmeal. Apart from being devoid of gluten, it offers beneficial amounts of essential nutrients like protein, fiber, iron, and manganese.

What can I use instead of rolled oats in gluten-free?

It’s a norm to recommend quinoa flakes as a substitute for oats when creating oat flour for a recipe.

What can I use as a substitute for rolled oats?

When it comes to baking, a combination of flour (gluten-free or regular) and almond meal can serve as a viable replacement for rolled oats. A 50/50 ratio of the two ingredients should do the trick.

Which oats are certified gluten-free?

Looking for some gluten-free oatmeal options? Look no further! I’ve researched and found the top brands of gluten-free oatmeal, including Quaker Oats, Nature’s Path Organic, Earnest Eats, Bakery on Main, KIND, GF Harvest, and Bob’s Red Mill. These brands are your go-to for a hearty and healthy breakfast option that won’t upset your stomach.

Bottom Line

In conclusion, this Gluten-Free Hearty Oatmeal Muffins recipe is not only delicious but also easy to make. Its healthy ingredients make it an excellent breakfast alternative or a snack that you can enjoy any time of the day. This muffin recipe is a healthy and guilt-free option for people who suffer from gluten intolerance or those who want to maintain a healthy lifestyle by avoiding processed foods.

I hope you enjoyed reading through the recipe, tips, and substitution options, and that you give it a try soon. You will not be disappointed. This recipe is well-balanced and includes all the ingredients your body needs to get an energy boost to kick start your day. Moreover, the recipe allows for flexibility in substitutions so that you use your favorite ingredients as well.

Don’t forget to let me know how it turns out in the comments section below. I would love to hear about your success stories or any challenges you faced while making the muffins. Also, feel free to share this recipe with friends, coworkers or anyone else who may find it beneficial.

Thank you for taking the time to read this article. I hope you learned something new and useful, and I look forward to bringing more gluten-free and dairy-free recipes your way soon!

Gluten Free Hearty Oatmeal Muffins

Gluten Free Hearty Oatmeal Muffins Recipe

These muffins are not too sweet and absolutely delicious, low carb and high fiber because of all the oats. We eat them for breakfast, and pack them in our lunchbox. They are good with cheese and salad for lunch or with yogurt for breakfast. Even the gluten eating members of my family loved them. I found this recipe somewhere as an Oat Pan Bread and converted it to gluten free muffins, so thank you to the original poster.
No ratings yet
Prep Time 20 mins
Cook Time 20 mins
Course Breakfast/Snack
Cuisine Gluten-free
Servings 12 muffins
Calories 216.2 kcal


  • 1 cup gluten free oats, ground
  • 1 cup gluten free old fashioned oats
  • 1/4 cup gluten free rice flour
  • 1/4 cup tapioca starch
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon xanthan gum
  • 3/4 cup brown sugar
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 cup buttermilk or 1 cup soymilk
  • 1/2 teaspoon apple cider vinegar
  • 2 tablespoons vegetable oil


  • Spray 12 large or 18 regular muffin pans with butter flavor canola oil or grease pans with Spectrum shortening. You can also use a few 4” loaf pans.
  • Grind 1 cup GF rolled oats in the food processor or clean coffee grinder until finer than cornmeal.
  • Stir all the dry ingredients together very well in a bowl.
  • Beat wet ingredients together in a separate bowl with a whisk or fork.
  • Make a well in the center of the oat mix and stir in the egg mix, stirring to blend.
  • Spoon batter into greased muffin pans.
  • Bake at 400 F oven for 20 minutes.
  • Turn out onto wire rack to cool.
  • Fabulous hot served with butter spread or honey.
  • These muffins taste great for days kept on the counter or in the fridge, if they last that long.
  • Enjoy! Linda.

Add Your Own Notes


Serving: 78gCalories: 216.2kcalCarbohydrates: 31.7gProtein: 5.6gFat: 7.9gSaturated Fat: 1.2gCholesterol: 36.1mgSodium: 241.1mgFiber: 2.8gSugar: 14.8g
Keyword < 60 Mins, Breads, Free Of..., Lactose-free, Quick Breads
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found