If you’re on the lookout for a delightful breakfast or snack that brings the perfect balance of fruity tartness and nutty crunch, then you are going to love this Cherry Almond Baked Oatmeal Cups Recipe. These little golden gems combine wholesome oats with the sweet-tart flavor of Montmorency cherries and the warm essence of almond extract, all baked into convenient, grab-and-go cups. They feel indulgent yet nourishing, making them an ideal way to start your day or give yourself a mid-morning boost. Trust me, once you try this recipe, these Cherry Almond Baked Oatmeal Cups will become your new favorite treat to whip up again and again.
Ingredients You’ll Need
Gathering the right ingredients for this Cherry Almond Baked Oatmeal Cups Recipe is simplicity at its finest. Each component plays a crucial role, whether it’s the oats providing hearty texture, the cherries adding juicy bursts of flavor, or the almond extract delivering that cozy aroma. Let’s break down exactly what you’ll need:
- 1½ cups unsweetened almond milk (or milk of choice): A nutty liquid base that keeps the oats moist and tender.
- ½ cup unsweetened applesauce: Adds natural sweetness and moisture without extra fat.
- 2 tablespoons butter or non-dairy buttery spread, melted and cooled: Brings richness and a subtle buttery note.
- 1 teaspoon pure almond extract: Infuses the cups with a warm, nutty fragrance that’s simply irresistible.
- 2½ cups old-fashioned oats: The hearty foundation that gives structure and satisfying chewiness.
- ¼ cup coconut sugar (or substitute): Sweetens the mixture lightly while adding depth; alternatives like brown sugar or honey work beautifully.
- 2 teaspoons baking powder: Helps the cups rise to a fluffy, yet sturdy texture.
- 1 teaspoon ground cinnamon: Adds a cozy spice that complements the almonds wonderfully.
- ½ teaspoon kosher salt: Balances sweetness and enhances overall flavors.
- ½ cup Montmorency tart cherries: Bursting with tartness, these cherries make every bite sing.
- â…“ cup blanched sliced almonds, plus more for topping: Introduce delightful crunch and a touch of elegance.
How to Make Cherry Almond Baked Oatmeal Cups Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). While it warms up, grease your muffin tin or line it with silicone muffin liners to make removal and cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the almond milk, unsweetened applesauce, melted butter, and pure almond extract. This combination creates the moist, flavorful base that will soak into the oats and keep the cups tender.
Step 3: Combine Dry Ingredients
Add the oats, coconut sugar, baking powder, ground cinnamon, and kosher salt to the wet ingredients. Stir this together until everything is just combined, careful not to overmix so the texture stays light and fluffy.
Step 4: Fold in Cherries and Almonds
Gently fold in the Montmorency tart cherries and sliced almonds. This step ensures that every spoonful has a perfect distribution of those tasty, contrasting textures and flavors that make this Cherry Almond Baked Oatmeal Cups Recipe so special.
Step 5: Fill the Muffin Cups and Add Toppings
Spoon the mixture evenly into your prepared muffin tin, filling each cup to the very top. Then sprinkle additional sliced almonds on each one; this little touch adds a beautiful finish and an extra crunch after baking.
Step 6: Bake to Perfection
Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. This baking time allows the oats to set and develop a golden crust on top while keeping the inside wonderfully tender.
Step 7: Cool and Enjoy
Let the oatmeal cups cool in the muffin tin for a few minutes to firm up, then transfer them to a wire rack to cool completely if you prefer. These cups are delicious warm or at room temperature—whichever you choose, you’re in for a treat!
How to Serve Cherry Almond Baked Oatmeal Cups Recipe
Garnishes
For an inviting presentation, consider topping your warm oatmeal cups with a dollop of Greek yogurt or a drizzle of honey or maple syrup. A sprinkle of extra sliced almonds or a few fresh cherries can also elevate both the look and taste beautifully.
Side Dishes
These baked oatmeal cups pair wonderfully with a fresh fruit salad or a side of creamy cottage cheese. If you’re serving them for brunch, crisp bacon or savory scrambled eggs provide a nice balance to the sweet and nutty flavors.
Creative Ways to Present
Try arranging these Cherry Almond Baked Oatmeal Cups on a decorative platter lined with spring greens or edible flowers for a brunch gathering. You could also serve them in small parchment paper cups wrapped with a ribbon for a charming takeaway snack gift.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your baked oatmeal cups in an airtight container at room temperature for up to two days, or keep them in the refrigerator for up to five days. This makes them perfect for prepping breakfasts ahead of time!
Freezing
If you want to keep them longer, these oatmeal cups freeze like a dream. Wrap each one individually in plastic wrap or foil, place them in a freezer-safe bag or container, and freeze for up to three months. They thaw quickly when you need a quick bite.
Reheating
To reheat, simply microwave a frozen or refrigerated oatmeal cup for about 20-30 seconds, or warm them in a 350°F (175°C) oven for 10 minutes until heated through and slightly crisp on top. Either way wakes them up beautifully.
FAQs
Can I use fresh cherries instead of dried Montmorency tart cherries?
Absolutely! Fresh cherries work wonderfully for this recipe. Just pit and chop them before folding them into the batter. Keep in mind that fresh cherries add more moisture, so the baking time might be slightly longer.
Is it possible to make this recipe vegan?
Yes! Use a plant-based butter substitute and your favorite plant milk, like almond or oat milk. The applesauce adds moisture and natural sweetness, so it fits perfectly with a vegan diet.
Can I substitute the oats with gluten-free oats?
Definitely. Make sure to use certified gluten-free old-fashioned oats if you have gluten sensitivities. This swap won’t affect the texture or flavor much, and you’ll still get that hearty baked oatmeal experience.
What sweeteners can I use instead of coconut sugar?
You can swap coconut sugar for brown sugar, regular granulated sugar, honey, or maple syrup. Each option will slightly change the flavor profile, so choose based on your preference and dietary needs.
How do I prevent the cups from sticking to the muffin tin?
Greasing the muffin tin well or using silicone muffin liners is key to easy release. If you want extra ease, dust the greased cups with a little oats or flour before filling them.
Final Thoughts
This Cherry Almond Baked Oatmeal Cups Recipe is such a joyful way to fill your mornings with warmth, flavor, and wholesome ingredients. It’s a trusty recipe that blends convenience with comfort and healthfulness all in one bite-sized form. I truly hope you dive into making these delicious cups soon—they’re ready to earn a spot in your favorite breakfast rotation and brighten up your day effortlessly!
Print
Cherry Almond Baked Oatmeal Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in the wholesome goodness of these Cherry Almond Baked Oatmeal Cups — a perfect make-ahead breakfast or snack bursting with tart Montmorency cherries, crunchy sliced almonds, and warm almond extract flavor. Naturally gluten free and lightly sweetened with coconut sugar, these baked oatmeal cups offer a comforting texture combined with nutritious ingredients that keep you satisfied all morning long.
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
- â…“ cup blanched sliced almonds, plus more for topping
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Grease a muffin tin or line it with silicone muffin liners to prevent sticking and make cleanup easy.
- Mix wet ingredients: In a large bowl, whisk together the almond milk, applesauce, melted butter, and pure almond extract until thoroughly combined, creating a smooth wet base for the oatmeal cups.
- Add dry ingredients: Stir the oats, coconut sugar, baking powder, ground cinnamon, and kosher salt into the wet mixture just until all ingredients are evenly incorporated. Avoid overmixing to maintain a good texture.
- Fold in add-ins: Gently fold in the Montmorency tart cherries and blanched sliced almonds, ensuring they’re evenly distributed 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 for added crunch and visual appeal.
- Bake: Place the muffin tin in the oven and bake for 28 to 30 minutes, or until a toothpick inserted into the center of a cup comes out clean, indicating they are fully cooked.
- Cool and serve: Allow the oatmeal cups to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy them warm or at room temperature.
Notes
- For a nut-free version, substitute almond extract with vanilla and omit almonds.
- Use frozen tart cherries if fresh are unavailable; thaw and drain excess moisture before using.
- These oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- To reheat, warm in the microwave for about 20-30 seconds or until heated through.
- Feel free to swap coconut sugar with honey or maple syrup for a different type of sweetness.
