Description
Delight in these Cherry Almond Baked Oatmeal Cups, a wholesome and satisfying breakfast or snack option. Made with old-fashioned oats, tart Montmorency cherries, and a hint of almond extract, these baked oatmeal cups are naturally sweetened with coconut sugar and packed with tender almond slices. They’re easy to prepare, baked to golden perfection, and perfect for on-the-go mornings or a comforting treat any time of day.
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 and Toppings
- ½ cup Montmorency tart cherries
- â…“ cup blanched sliced almonds, plus more for topping
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with silicone muffin liners to prevent sticking and make removal easier.
- Combine Wet Ingredients: In a large bowl, whisk together the almond milk, unsweetened applesauce, melted butter, and pure almond extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: Add the old-fashioned oats, coconut sugar, baking powder, ground cinnamon, and kosher salt to the wet ingredients. Stir gently until all the ingredients are just combined, taking care not to overmix.
- Add Cherries and Almonds: Fold in the Montmorency tart cherries and the blanched sliced almonds carefully to distribute them evenly throughout the batter.
- Fill Muffin Cups: Spoon the oatmeal mixture into each muffin cup, filling them to the top. Sprinkle additional sliced almonds on top of each cup for added texture and garnish.
- Bake the Oatmeal Cups: Place the muffin tin in the preheated oven and bake for 28 to 30 minutes. The oatmeal cups are done when a toothpick inserted into the center comes out clean, and the tops turn golden brown.
- 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. They can be enjoyed warm or at room temperature.
Notes
- You can substitute the unsweetened almond milk with any other milk of your choice, such as oat milk, dairy milk, or soy milk.
- Feel free to swap out coconut sugar for regular sugar, brown sugar, honey, or maple syrup depending on your preference.
- For a nut-free version, omit the sliced almonds or replace them with pumpkin seeds or sunflower seeds.
- These oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
- Reheat in the microwave for 20-30 seconds before serving for a warm and comforting treat.
