I guess you could say rolled oats are fast becoming one of my go-to snack and breakfast foods but they’re so easy to dress up I can’t resist.
I followed Katie’s instructions fairly close and just altered the ingredients. I substituted the Greek yogurt for sour cream, used regular cane sugar instead of the suggested stevia and omitted the lemon juice.
Mix everything but the strawberries in a blender or Cuisinart.
Pour the mix into a bowl and add in the strawberries (saving about 1/2 cups for the tops).
In her post Katie suggests foil liners because she had issues with paper cups sticking to the muffins. Unfortunately all I had was paper liners so I went ahead and used them and I didn’t have any problems.
Now you have 12 little muffins of strawberry-oatmeal goodness to enjoy.