1 1/2 cups diced strawberries (fresh is great, or frozen and defrosted (and drained first). Set aside 3-4 strawberries to slice for garnishes on top if you want)
2 1/2 cups rolled oats
1 cup whole milk greek yogurt (or coconut milk yogurt) (I used the Fage brand)
1/2 cup brown sugar (plus more to sprinkle on top)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 teaspoons olive oil
Preheat oven to 400 and line a muffin tin with parchment baking cups (or heavily grease with butter or coconut oil). Blend oats in a blender until relatively smooth. Add to a mixing bowl and add in all other ingredients, waiting on the strawberries. Stir well until combined. Then stir in sliced strawberries.
Scoop batter to fill muffin tins 3/4 of the way full. Optional to sprinkle brown sugar on top and add a strawberry for garnish. Bake for 20-25 minutes or until middle is no longer goey to touch.