Description
These Cherry Almond Baked Oatmeal Cups are a delightful and nutritious breakfast treat, combining the natural sweetness of tart cherries with the nutty crunch of sliced almonds. Made with wholesome ingredients like old-fashioned oats, almond milk, and unsweetened applesauce, these baked cups offer a perfect balance of flavors and textures. They are easy to prepare, baked until golden and set, making them an ideal grab-and-go breakfast or snack option for busy mornings.
Ingredients
Scale
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 Oven: Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with silicone muffin liners to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together unsweetened almond milk, applesauce, melted butter (or 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 mixture. Stir gently until just combined, ensuring not to overmix.
- Add Cherries and Almonds: Fold in the Montmorency tart cherries and blanched sliced almonds carefully to distribute evenly throughout the batter.
- Fill Muffin Cups: Spoon the oatmeal mixture evenly into the prepared muffin tin cups, filling each one to the top. Sprinkle additional sliced almonds on top of each cup for an extra crunchy texture.
- Bake: Bake the cups in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Cool and Serve: Allow the baked oatmeal cups to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature as a hearty breakfast or snack.
Notes
- You can substitute almond milk with any milk of your choice, including dairy or other plant-based milks.
- For a sweeter version, substitute coconut sugar with honey or maple syrup keeping the quantities equivalent.
- Use silicone muffin liners or grease the pan well to prevent sticking.
- These oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave for 20-30 seconds before serving for a warm treat.
- Gluten-free oats can be used to make this recipe gluten-free.
