In a food processor pulse oats until they become a flour like texture (optional). Then in a large mixing bowl, combine the oats, flour, baking soda & powder, cinnamon, and salt.

Then add the Greek yogurt, milk, maple syrup, egg, and vanilla extract until smooth.

Fold in the chopped strawberries.

Cover the bowl and refrigerate the mixture overnight.

In the morning, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. Scoop the batter into the muffin cups evenly.

Bake for 20-25 minutes.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.