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These savory oatmeal muffins are a nutritious and flavorful snack or meal option, packed with wholesome ingredients like oats, arugula, and cottage cheese. The combination of herbs, cheeses, and vegetables adds layers of texture and taste, while oatmeal provides fiber and nutrients. These muffins are perfect for breakfast, brunch, or a grab-and-go snack!
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 muffins
Ingredients
Oatmeal: 1 cup (100g)
Salt: 1 teaspoon (5g)
Dry Garlic: 1 teaspoon (2g)
Italian Herbs: 1 teaspoon (2g)
Cottage Cheese: 1 cup (240g)
Mozzarella Cheese (shredded): ½ cup (60g)
Eggs: 3 large
Avocado Oil: 1 tablespoon (15ml)
Arugula (chopped): 1 cup (20g)
Green Onions (finely chopped): 2
Cherry Tomatoes (halved): 1 cup (150g)
Parmesan Cheese (grated): ½ cup (50g)
Mozzarella Cheese (shredded, for topping): ½ cup (60g)
Italian Herbs (for topping): 1 teaspoon (2g)
Directions
Step 1: Preheat the Oven
Preheat your oven to 180°C (360°F) to ensure it reaches the right temperature for baking.
Step 2: Prepare the Dry Ingredients
In a large bowl, combine the oatmeal, salt, dry garlic, and Italian herbs. Stir well to evenly distribute the dry ingredients.
Step 3: Mix in the Wet Ingredients
Add the cottage cheese, shredded mozzarella, and eggs to the dry mixture. Stir until everything is well combined into a thick batter.
Step 4: Incorporate Vegetables and Oil
Stir in the avocado oil, chopped arugula, green onions, and halved cherry tomatoes. Mix until the vegetables are evenly spread throughout the batter.
Step 5: Fill the Muffin Tin
Spoon the batter into a muffin tin lined with paper liners or greased with a little oil. Fill each muffin cup about 3/4 full to leave room for the muffins to rise.
Step 6: Add the Toppings
Top each muffin with grated Parmesan cheese, shredded mozzarella, and a pinch of Italian herbs. This will create a deliciously cheesy and flavorful crust as they bake.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for about 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Serving Suggestions
Pair with a side salad for a light meal.
Serve with a dipping sauce like marinara or pesto.
Enjoy as a portable snack for busy mornings or lunchboxes.
Cooking Tips
Add Protein: You can add cooked bacon or sausage crumbles for extra protein.
Vegetable Variations: Swap out the arugula for spinach, kale, or other greens.
Gluten-Free Option: Use certified gluten-free oats to make this recipe gluten-free.
Nutritional Benefits
High in fiber from oatmeal, supporting digestive health.
Rich in protein from cottage cheese and eggs, helping to keep you full longer.
Packed with vitamins and antioxidants from cherry tomatoes and arugula.
Dietary Information
Vegetarian-Friendly
High-Protein
Gluten-Free Option (using certified gluten-free oats)
Nutritional Facts (Per Muffin)
Calories: 150
Protein: 8g
Carbohydrates: 12g
Sugars: 2g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 80mg
Sodium: 330mg
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