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Prep: Preheat the oven to 400°F (200°C). Line a 12 cup muffin pan with paper liners.
Combine wet ingredients: oats, brown sugar, Greek yogurt, oil, egg and vanilla and mix very well. Set aside for 5 minutes (oats need to soak).
Mix dry ingredients: flour, salt, baking powder and baking soda in a large bowl until evenly combined.
Toss strawberries 1-2 tablespoons of flour in a small bowl.
Combine the batter: Add the wet ingredients to the dry and stir just until combined. Batter will be lumpy. Do not use a whisk! Fold in the strawberries with 2-3 stirs.
Divide the muffin batter between the prepared muffin cups.
Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out mostly clean.
Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.