Healthy Oatmeal Muffins

Prep Time10 mins
Cook Time10 mins
Natural Release10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 14 Muffins


  • 4 eggs
  • 1 cup thick Greek yogurt
  • 1/3 cup pure maple syrup
  • 1 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 cup quick oats
  • 1/2 cup white whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup blueberries


  • In a large bowl combine eggs, yogurt, maple syrup, butter, and vanilla extract until smooth.
  • Add quick oats, flour, baking powder, cinnamon, and salt and stir just until combined. Gently fold in blueberries.
  • Generously spray the 2 Silikong Molds with non-stick spray. Then divide all of the batter into the molds.
  • Pour 1 cup of water into the pot.
  • Stack the Silikong mold (the one with the handles) inside the pot, followed by the second mold.
  • Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
  • When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  • Let the oatmeal bites cool if needed for handling.
  • Using a butter knife or spoon, scrape around each oatmeal bite to release it, then turn them over on to a cooling rack or plate. Enjoy 🙂


Feel free to swap the blueberries out for raisins, chocolate chips, strawberries, nuts, etc. 

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