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
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 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.
