If you adore wholesome breakfasts that feel like a cozy hug in every bite, you are going to fall head over heels for this Cherry Almond Baked Oatmeal Cups Recipe. Imagine tender baked oatmeal cups bursting with tart Montmorency cherries and a delightful crunch from sliced almonds—each bite perfectly balancing sweet and nutty flavors with a comforting cinnamon undertone. These little gems are not just flavorful, but also incredibly convenient, making them your go-to grab-and-go breakfast or snack any day of the week.
Ingredients You’ll Need
Simple, wholesome ingredients come together seamlessly in this recipe. Each element plays a key role, whether it’s adding creaminess, sweetness, texture, or that irresistible almond aroma that makes these baked oatmeal cups truly special.
- Unsweetened almond milk (1½ cups): Provides a creamy base without extra sugar, keeping the oats moist and tender.
- Unsweetened applesauce (½ cup): Acts as a natural sweetener and binder, helping the cups hold together beautifully.
- Butter or non-dairy buttery spread, melted and cooled (2 tablespoons): Adds richness and a subtle buttery flavor, enhancing the overall taste.
- Pure almond extract (1 teaspoon): Brings that unmistakable almond aroma, intensifying the nutty profile of the recipe.
- Old-fashioned oats (2½ cups): The hearty base that offers chewiness and wholesome goodness in every bite.
- Coconut sugar (¼ cup): A natural, caramel-like sweetener that complements the cherries without overpowering the dish.
- Baking powder (2 teaspoons): Gives the cups a light, fluffy texture while helping them rise perfectly.
- Ground cinnamon (1 teaspoon): Adds warmth and spice, creating a comforting flavor every morning will cherish.
- Kosher salt (½ teaspoon): Balances sweetness and enhances the other flavors.
- Montmorency tart cherries (½ cup): These tangy bursts of fruit add vibrant color and a perfect tangy contrast.
- Blanched sliced almonds (⅓ cup, plus more for topping): Provide delightful crunch and a lovely almond flavor throughout the cups.
How to Make Cherry Almond Baked Oatmeal Cups Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C), which sets the stage for evenly baked oatmeal cups. Grease your muffin tin or opt for silicone liners to make removal a breeze and keep your cups intact.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together your almond milk, applesauce, melted butter, and almond extract until smooth and well combined. This mixture is the foundation that brings moisture and flavor to the oats.
Step 3: Add Dry Ingredients
Add in the oats, coconut sugar, baking powder, cinnamon, and salt right into your wet mixture. Stir gently until just combined—overmixing can impact the texture, so a few lumps are totally okay here.
Step 4: Fold in Cherries and Almonds
Gently fold the tart Montmorency cherries and sliced almonds into the batter. This part fills each bite with pops of tang and satisfying crunch that make these cups stand out.
Step 5: Fill the Muffin Tin and Add Toppings
Spoon the mixture into your prepared muffin tin, filling each cup to the very top. Sprinkle a few extra almonds on each cup to add beautiful texture and a trustworthy nutty finish.
Step 6: Bake to Perfection
Bake your oatmeal cups for about 28-30 minutes, until a toothpick inserted in the center comes out clean. The kitchen will fill with the warm scent of almonds and cinnamon, making it impossible to resist.
Step 7: Cool and Enjoy
Let the cups cool in the tin for a few minutes—this helps them firm up. Then transfer to a wire rack to cool completely. Whether served warm or at room temperature, these oatmeal cups are ready to brighten your day.
How to Serve Cherry Almond Baked Oatmeal Cups Recipe
Garnishes
A little extra can go a long way when it comes to garnishing these cups. Top with a light drizzle of honey or maple syrup for added sweetness, or sprinkle a dusting of powdered cinnamon to enhance that cozy aroma. Fresh cherries or a dollop of Greek yogurt also make elegant, tasty options.
Side Dishes
Pair your Cherry Almond Baked Oatmeal Cups with fresh fruit salad or a smoothie for a balanced breakfast. A cup of hot coffee or chai tea complements the almond and cherry flavors beautifully, creating a satisfying, well-rounded meal.
Creative Ways to Present
Try serving these oatmeal cups on a wooden board with small bowls of almond butter and cherry preserves for a build-your-own breakfast bar. For a fun twist, crumble one over your morning yogurt bowl or enjoy it alongside a warm egg-infused beverage like a latte or hot chocolate for cozy mornings.
Make Ahead and Storage
Storing Leftovers
These oatmeal cups store wonderfully in an airtight container in the refrigerator for up to 5 days. Keeping them chilled retains freshness and makes for a perfect quick breakfast on busy mornings.
Freezing
If you want to stretch their shelf life even further, freeze the cups in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They keep beautifully for up to 3 months—just pull out a few when you need a nutritious, warming bite.
Reheating
Reheat frozen or refrigerated oatmeal cups in the microwave for about 30-60 seconds depending on your appliance, or pop them in the oven at 350°F for 10 minutes to regain that fresh-baked warmth. Either way, they’ll taste like you just made them.
FAQs
Can I use fresh cherries instead of dried?
Absolutely! Fresh Montmorency cherries can be used, but be sure to pit them and lightly chop if they are large. Keep in mind fresh cherries have more moisture, so you may need to slightly reduce the almond milk to keep the batter from becoming too wet.
Is this recipe gluten-free?
It can be made gluten-free by using certified gluten-free old-fashioned oats. Always double-check your baking powder and other ingredients to ensure they have no cross-contamination.
Can I substitute the almond extract?
You can, though almond extract really highlights the nutty flavor of the dish. A good substitute could be vanilla extract, but the overall profile will be milder without that distinct almond aroma.
How do I make this recipe vegan?
Use a plant-based butter or non-dairy buttery spread and ensure your chosen milk is also vegan, like almond or oat milk. The recipe is naturally free from eggs, so it’s already a fantastic vegan-friendly option with these swaps.
Can I use rolled oats instead of old-fashioned oats?
Old-fashioned oats and rolled oats are the same, so yes! Avoid instant oats since they tend to produce a mushier texture and won’t hold up as well in baked cups.
Final Thoughts
I cannot recommend this Cherry Almond Baked Oatmeal Cups Recipe enough if you want to bring something fresh and nourishing to your breakfast table that tastes like a warm, sweet treat. It’s wonderfully flexible, super satisfying, and just the kind of recipe you’ll want to keep coming back to. Give it a try and watch it quickly become one of your all-time favorites—you’ll love how effortless and tasty wholesome mornings can be!
Print
Cherry Almond Baked Oatmeal Cups Recipe
- Total Time: 38-40 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Deliciously wholesome Cherry Almond Baked Oatmeal Cups, perfect for a nutritious breakfast or snack. Made with old-fashioned oats, tart cherries, and almond flavor, these baked oatmeal cups are naturally sweetened and easy to prepare.
Ingredients
Wet Ingredients
- 1½ cups unsweetened almond milk (or milk of choice)
- ½ cup unsweetened applesauce
- 2 tablespoons butter or non-dairy buttery spread, melted and cooled
- 1 teaspoon pure almond extract
Dry Ingredients
- 2½ cups old-fashioned oats
- ¼ cup coconut sugar (or substitute with regular sugar, brown sugar, honey, or maple syrup)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Add-ins
- ½ cup Montmorency tart cherries
- ⅓ cup blanched sliced almonds, plus more for topping
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 375°F (190°C). Grease a muffin tin or line with silicone muffin liners to ensure easy removal of the baked oatmeal cups.
- Mix wet ingredients: In a large bowl, whisk together the almond milk, unsweetened applesauce, melted and cooled butter or non-dairy buttery spread, and pure almond extract until the mixture is smooth and well combined.
- Combine dry ingredients: Add the old-fashioned oats, coconut sugar, baking powder, ground cinnamon, and kosher salt to the wet ingredients. Stir gently until just combined to avoid overmixing, which can affect texture.
- Fold in cherries and almonds: Gently fold in the Montmorency tart cherries and the blanched sliced almonds, distributing them evenly throughout the batter.
- Fill muffin cups: Spoon the oatmeal mixture into the prepared muffin tin, filling each cup to the top. Sprinkle additional sliced almonds on top of each cup for a crunchy topping.
- Bake: Place the muffin tin in the preheated oven and bake for 28 to 30 minutes, or until a toothpick inserted into the center of a cup comes out clean.
- Cool and serve: Allow the baked oatmeal cups to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Notes
- You can substitute the almond milk with any milk of your choice, including dairy or other plant-based milks.
- Coconut sugar can be replaced by regular sugar, brown sugar, honey, or maple syrup based on your preference.
- To make this recipe vegan, use a non-dairy buttery spread instead of butter.
- These oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
- The tart cherries can be swapped with fresh or frozen blueberries, dried cranberries, or raisins.
- Prep Time: 10 minutes
- Cook Time: 28-30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
