These Oatmeal Muffins with Cheese and Vegetables are a deliciously hearty and healthy twist on traditional muffins. Packed with protein-rich cheeses, wholesome oats, and fresh vegetables, they make a perfect breakfast, snack, or light lunch. Their savory flavor profile, combined with herbs and aromatic seasonings, makes them both nutritious and satisfying.
This recipe balances texture and taste beautifully — the oats give a hearty bite, while the cheeses add creaminess and a subtle tang. The vegetable toppings create color, freshness, and a burst of natural sweetness.
Ingredients
(Serves 8–10 muffins)
Main Ingredients:
- Oatmeal: 1 cup (90g)
- Salt: 1 teaspoon (5g)
- Dry garlic powder: ½ teaspoon (1g)
- Italian herbs: 1 teaspoon (2g)
- Cottage cheese: 1 cup (240g)
- Mozzarella cheese (shredded): ½ cup (50g)
- Eggs: 3 large
- Avocado oil (or olive oil): 2 tablespoons (30ml)
For Topping:
- Arugula (chopped): ½ cup (15g)
- Green onions (chopped): 2–3 stalks
- Cherry or small tomatoes (diced): ½ cup (75g)
- Feta cheese (crumbled): ¼ cup (25g)
- Mozzarella cheese (shredded): ¼ cup (25g)
- Additional Italian herbs: ½ teaspoon (1g)
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
In a large bowl, combine the oatmeal, salt, dry garlic, and Italian herbs.
Use a spoon or whisk to mix everything evenly. This ensures the herbs and spices are distributed throughout the oats.
Tip:
If you prefer a smoother texture, lightly pulse the oats in a blender or food processor before mixing. This will give your muffins a softer crumb.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the cottage cheese, shredded mozzarella, eggs, and avocado oil.
Mix until the ingredients are fully combined and form a smooth, creamy mixture.
Note:
The cottage cheese adds moisture and protein, while the mozzarella ensures that each muffin is cheesy and soft on the inside.
Step 3: Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl of dry ingredients.
Stir well using a spatula or wooden spoon until everything is fully combined and there are no dry spots.
The batter should be thick but spreadable — if it feels too dry, you can add 1–2 tablespoons of milk or a spoonful of yogurt to loosen it slightly.
Step 4: Prepare the Muffin Tin
- Preheat the oven to 180°C (360°F).
- Grease a muffin tin with avocado oil (or use non-stick spray or silicone liners) to prevent sticking.
This step is crucial because the cheese can stick to the edges as it melts and browns.
Step 5: Fill the Muffin Cups
Spoon the batter into the prepared muffin cups, filling each about ¾ full to allow room for the muffins to rise.
Smooth the tops gently with the back of a spoon for an even surface.
Step 6: Add the Toppings
Top each muffin with a colorful mix of:
- Chopped arugula
- Green onions
- Diced tomatoes
- Feta cheese
- Mozzarella cheese
Then sprinkle with a pinch of Italian herbs for a fragrant, golden finish once baked.
Tip:
If you like a crisp, cheesy crust, add an extra sprinkle of mozzarella or parmesan on top before baking.
Step 7: Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 25–30 minutes.
- The muffins are done when:
- They are golden brown on top.
- A toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
The aroma of baked cheese and herbs will fill your kitchen — irresistible!
Serving Suggestions
These savory oatmeal muffins are incredibly versatile. Here are a few serving ideas:
- Breakfast: Serve warm with a side of Greek yogurt, avocado slices, or scrambled eggs.
- Lunch or Snack: Pair with a fresh green salad, soup, or roasted vegetables.
- On-the-Go: Pack one or two muffins for a quick and nutritious snack during busy days.
- Brunch: Arrange them on a platter with smoked salmon, olives, and hummus for a Mediterranean-style spread.
- Kids’ Lunchboxes: These muffins are kid-friendly and easy to reheat — perfect for healthy school snacks.
Tips for Perfect Oatmeal Muffins
- Don’t Overmix the Batter: Overmixing can make the muffins dense. Stir just until combined.
- Use Fresh Vegetables: Fresh toppings add color and enhance flavor — especially ripe cherry tomatoes and crisp arugula.
- Adjust Cheese Variety: Try cheddar for sharpness or gouda for richness.
- Make Ahead: These muffins keep well and can be reheated or enjoyed cold.
- Add a Touch of Spice: For a kick, add a pinch of chili flakes or smoked paprika to the batter.
- Gluten-Free Option: Use gluten-free oats and ensure your other ingredients are gluten-free.
Storage and Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 months in a freezer-safe bag or container.
- To reheat: Microwave for 30–45 seconds or bake at 160°C (320°F) for 5–7 minutes until warm.
Nutritional Information (Per Muffin, Approximate)
- Calories: 160 kcal
- Protein: 9g
- Fat: 9g
- Carbohydrates: 11g
- Fiber: 2g
- Calcium: 15% DV
This makes them a balanced, protein-rich option ideal for those who want a wholesome, filling bite without refined flour.
Variations and Add-Ons
You can easily modify this recipe to suit your taste or use what’s available in your pantry:
1. Veggie Boost
Add grated zucchini, carrots, spinach, or bell peppers for extra nutrients and texture.
2. Protein Power
Incorporate diced chicken, cooked turkey bacon, or tofu cubes for added protein.
3. Spicy Mediterranean
Mix in olives, sun-dried tomatoes, and a sprinkle of chili flakes.
4. Breakfast Style
Add cooked bacon bits or ham, and top with a poached egg for a hearty morning meal.
5. Cheesy Explosion
Use a mix of mozzarella, cheddar, and parmesan for deeper flavor.
FAQs
1. Can I use rolled oats instead of oatmeal?
Yes! Rolled oats work perfectly. You can use them whole for texture or lightly grind them into a coarse flour for a softer muffin.
2. Can I make this recipe dairy-free?
Absolutely. Substitute cottage cheese and mozzarella with dairy-free cheese alternatives and use plant-based yogurt or cashew cream.
3. Can I replace the eggs?
Yes. Replace each egg with a “flax egg” (1 tbsp flaxseed meal + 2.5 tbsp water) for a vegan version.
4. Do these muffins rise much?
They rise slightly due to the eggs, but they remain denser than traditional muffins — similar to mini crustless quiches.
5. What can I serve them with?
They pair beautifully with soups (like tomato basil or chicken vegetable), salads, or even yogurt-based dips like tzatziki.
6. How do I keep the muffins moist?
Avoid overbaking. Also, using cottage cheese and oil in the batter ensures they stay tender and moist.
7. Can I skip the toppings?
Yes. The muffins will still taste great, but the toppings add a lovely visual appeal and a burst of freshness.
8. Are they suitable for meal prep?
Definitely. Bake a batch on Sunday and store them in the fridge or freezer — they’re perfect for grab-and-go meals all week.
9. What if I don’t have avocado oil?
You can use olive oil, canola oil, or even melted butter as a substitute.
10. Can I make these in mini muffin tins?
Yes! Reduce the baking time to 15–18 minutes for bite-sized muffins — ideal for parties or snacks.
Conclusion
These Oatmeal Muffins with Cheese and Vegetables are an excellent combination of wholesome ingredients, vibrant colors, and satisfying flavors. They’re nutritious, easy to make, and versatile enough to suit any occasion — whether it’s breakfast, lunch, or a quick snack.
The blend of oats, cheese, and herbs creates a savory, cheesy base, while the vegetable toppings add freshness and crunch. With simple ingredients and minimal effort, you can prepare a batch of these delightful muffins to enjoy throughout the week — delicious, nourishing, and full of flavor!