Greek Yogurt Oat Muffins

Hearty, simple, and satisfying—this versatile quick bread recipe comes together with just a handful of pantry staples. We blitz rolled oats into a soft flour, then fold in The Farmer’s Cow eggs and creamy Greek yogurt for a tender crumb with wholesome oat texture. A touch of olive oil keeps every slice moist, while a sprinkle of oats on top bakes to a golden finish. Enjoy it warm with butter and local honey for breakfast, tuck a muffin into lunchboxes, or toast a slice for an afternoon pick‑me‑up.

Yield: 1 loaf or 12 muffins

Ingredients

• 3 cups rolled oats, divided
• 2 The Farmer’s Cow large eggs
• 1 cup plain Greek yogurt
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp olive oil

 Instructions

• Preheat oven to 350 degrees and line a loaf pan or muffin tin with parchment paper
• Place 2 cups of oats in a blender and blend until the oats turn into flour-like consistency. It should take about 30 to 60 seconds.
• In a medium bowl, whisk eggs, yogurt, and olive oil.
• Add oat flour, 1 cup rolled oats, baking soda, and salt. Mix until a thick batter forms, but do not overmix.
• Pour batter into loaf pan or muffin cups, sprinkle a few oats on top, and bake for about 30-35 minutes for muffins and about 40-45 minutes for bread, until golden brown and firm.
• Let cool on a cooling rack for 5 minutes and remove it from the pan.
• Serve with a dollop of good butter and honey.

Date Posted: March 24, 2026

• Milk
• Eggs