Cherry + Chocolate Baked Oatmeal Cups

cherry oatmeal cups stacked on a white plate

4.75 from 16 votes

Cherry + Chocolate Baked Oatmeal Cups

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.

Prep Time10

Cook Time25

Total Time35

Course: BREAKFAST, snacks + starters

Cuisine: American

Servings: servings

Calories: 124kcal

Author: Dani Spies

Ingredients

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*

Instructions

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!

Video

Notes

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.

Nutrition