Delicious cherry + chocolate baked oatmeal cups are the perfect grab-n-go breakfast or snack! Sweetened with monk fruit (or preferred sweetener), these baked oatmeal cups are super nutritious and contain no oil, butter or refined sugar. They’re also loaded with fiber so you’ll stay satisfied through the morning. This easy baked oatmeal cups recipe is easily gluten and dairy free, freezer-friendly and great for both adults & kids!
I want to take a moment to thank the Michigan Cherry Committee for sponsoring this post.
We love banana oatmeal muffin cups and these cherry oatmeal cups are a new family favorite! They’re made with Michigan grown Montmorency tart cherries and plenty of chocolate chips. Like our lemon blueberry baked oatmeal cups and banana baked oatmeal, these are great to meal prep, so you have them on hand for a busy week. My kids love these for an easy breakfast and they will be great for an after school snack. I’ve been enjoying them as dessert with a cup of hot tea.
Delicious Michigan Grown Montmorency Tart Cherries
If you ask me, you simply cannot go wrong with baked goods when they involve sweet, tart cherries. Montmorency tart cherries are not only delicious, but they are also considered a super fruit! They’re nutrient dense and so tasty. They add the best flavor to these oatmeal muffin cups. To read more about the science behind Montmorency tart cherries click here.
Montmorency tart cherries, also known as sour cherries, are the most common variety of cherries grown in the US and 75% of these cherries are grown in Michigan.
Whenever you buy Michigan Montmorency tart cherries you are choosing an American-grown fruit that comes right from the farm to your local grocer, which is awesome since imported tart cherries can travel more than 5,000 miles before reaching the grocery store.
While you may not be able to find Michigan Montmorency tart cherries in your produce section, they’re always farm fresh and ready to be delivered year-round as they are harvested in the summer with this beautiful bright red color that they retain when dried, frozen, canned or juiced.
FUN FACT: Studies indicate that Michigan grown Montmorency tart cherries may help lower levels of cholesterol and triglycerides, reduce inflammation related to arthritis and gout, aid in exercise recovery and prevent insomnia and improve the quality and duration of sleep.
Ingredients in Baked Oatmeal Cups
The best part about this baked oatmeal cups recipe is that you need minimal ingredients to have a breakfast that’s bursting with flavor. Here’s what you’ll need:
- Oats. For these muffin cups, you need regular old-fashioned rolled oats. If you want to keep these oatmeal cups gluten-free, I suggest using certified gluten-free rolled oats.
- Monk fruit. You’ll just need 1/4 cup to naturally sweeten the entire batch. You can sub with another preferred sweetener, if you’d like.
- Baking powder. To help these rise a bit.
- Cinnamon. For a warm, cozy flavor.
- Sea salt. Really brings out all of the delicious flavors!
- Chia seeds. If you don’t have chia seeds at home, you can sub in two tablespoon of ground flax seeds. If you eat eggs, 2 eggs or 1/3 cup of egg whites would also work. As always – make it work for you!
- Frozen cherries. The star of these oatmeal cups! I love using frozen tart cherries, but Michigan frozen sweet cherries would work.
- Chocolate chips. The cherry/chocolate combo is just the best!
- Milk. I prefer unsweetened vanilla almond or cashew milk, but feel free to use whatever milk you have on hand.
How to Make Cherry Baked Oatmeal Cups
Making baked oatmeal cups is as easy as 1, 2, 3! Just grab your muffin pan, line it with muffin liners and lightly spray each liner so the muffins don’t stick. Now, you are ready to bake! Here’s the simple process:
- Mix dry ingredients. Toss together the oats, monk fruit, baking powder, cinnamon, salt and chia seeds.
- Add the milk. Stir in the almond milk until well combined. Rest for 5-10 minutes to allow the oats and chia seeds to absorb the milk. The batter will be thick and hearty.
- Add cherries + chocolate chips. As the cherries are defrosting, I slice them in half. Toss in the sliced tart cherries and chocolate chips. Stir to combine.
- Divide the batter into the muffin cups. Fill muffin cups almost completely full with batter. The muffins will not rise very much.
- Bake muffin cups. Place muffin cups into the oven and bake for 25 minutes or until the oatmeal cups are fragrant, set through and lightly browned.
- Cool and serve. Allow muffins to cool completely before serving. Enjoy!
Muffin Cup Variations
These soft, chewy, texture-filled baked oatmeal muffin cups are naturally gluten-free (make sure your oats are certified GF), kid-friendly and totally customizable. Here are a few ideas for making them your own:
- Chocolate chips. A must in my opinion! You can use mini or regular baking chips. You can also experiment with semi-sweet, dark or milk chocolate chips. To keep these muffin cups vegan, use dairy-free chocolate chips.
- Nuts. Try adding chopped almonds, pecans or walnuts for extra texture and crunch.
- Dried fruit. If you don’t have frozen tart cherries dried Montmorency tart cherries would be a great option.
- Shredded coconut. If you’re a coconut fan, adding in some unsweetened shredded coconut would be a fun and tasty option.
How to Store Baked Oatmeal Muffins
Keep muffins fresh by storing them in a zippered bag or in an airtight container in the fridge for up to a week. Once ready to eat, just reheat them in the microwave for 20-30 seconds or enjoy cold.
To Freeze Oatmeal Cups
These oatmeal muffin cups freeze beautifully! Allow them to cool completely after baking, then place them in a zippered bag or in an airtight container and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds to 1 minute or until warm. They will last for up to 3 months in the freezer.
If you make this baked oatmeal cups recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Cherry + Chocolate Baked Oatmeal Cups
- 3 cups rolled oats
- 1/4 cup monk fruit* (or preferred sweetener)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2 tablespoon chia seeds
- 1 3/4 cup unsweetened almond milk
- 1 cup frozen tart Montmorency cherries, sliced in half
- 1/3 cup chocolate chips*
- Pre heat over to 350º F. Line a 12-cup muffin pan with muffin liners and lightly spray each liner so the muffins don't stick.
- In a large bowl, combine rolled oats, monk fruit, baking powder, cinnamon, salt and chia seeds. Gently toss.
- Add in almond milk and mix until well combined. Rest for 5-10 minutes to allow the oats and chia seeds to absorb the milk. The batter will be thick and hearty.
- Toss in the tart cherries and chocolate chips. Stir to combine.
- Divide batter evenly amongst muffin cups and bake for 25 minutes or until the oatmeal cups are fragrant, set through and lightly browned.
- Cool completely and enjoy!
- Chia seed substitutions: 2 Tablespoons of ground flax seeds or 2 eggs or 1/3 cup egg whites (Note: you may reduce the milk by 1/4 cup if using eggs or egg whites).
- Monk fruit substitutions: Sub any granulated sugar you prefer or sub in 1/4 cup maple syrup or honey.
- Storage: Store baked oatmeal cups in a sealed, air-tight container in the fridge (up to 7 days) or freezer (up to 3 months).
- Oatmeal tips: You can use rolled or quick oats for this recipe. I do not recommend using steel cut oats because they will not soften.