Baked Oatmeal Cups with Cherries and Chia

Cherry baked oatmeal cup with cherry sauce.

Baked Oatmeal Cups with Cherries and Chia

These grab-and-go Cherry Baked Oatmeal Cups will start your day on a healthy note. Packed full of protein and fiber from rolled oats, eggs, hemp hearts, chia and flax seeds, these tender baked oatmeal cups have sweet cherries in every bite!

Course Breakfast and Brunch

Cuisine Canadian, American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 214kcal

Author Elaine

Equipment

mixing bowls
spatula
whisk
cookie scoop
12-cup muffin tin
large cookie scoop

Ingredients

3 cups old-fashioned rolled oats, certified gluten-free, if necessary
1 tablespoon chia seeds
2 tablespoons hemp hearts
2 tablespoons flax seeds
½ cup coconut sugar, or brown sugar or 0-calorie Monkfruit sweetener
½ teaspoon ground cardamom or 1 teaspoon cinnamon
2 teaspoons baking powder
¼ teaspoon salt
3 large eggs
1 ¼ cups unsweetened milk of your choice (dairy milk, almond milk, oat milk, cashew milk, etc.)
½ cup milk kefir or plain yogurt or coconut milk yogurt
¼ cup butter, melted or coconut oil, melted
2 teaspoons pure vanilla extract
1 cup fresh or frozen cherries pitted and coarsely chopped and drained

Cinnamon/Sugar Topping (optional)

1 tablespoon coconut sugar
2 teaspoons cinnamon

Instructions

Heat oven to 350°F. Line 12 muffin tins with culinary paper muffin liners or spray with cooking spray. See Note 1. Alternatively, grease an 8-inch or 9-inch square baking dish or line with parchment paper.
In a large bowl, mix the dry ingredients: oats, sugar, chia, hemp, flax, cinnamon, baking powder and salt.
In a medium bowl, whisk the eggs, milk, yogurt or kefir, melted coconut oil or butter and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until well combined.
Gently add the cherries, stir to distribute evenly. Fill each muffin cup ¾ full OR transfer mixture to an 8-inch or 9-inch square baking dish. See Note 2.
Optional: Combine 1 tablespoon coconut sugar and 2 teaspoon cinnamon, sprinkle evenly over the top of each muffin.
Bake muffin cups for 20- 25 minutes, an 8-inch square pan for 40 - 45 minutes or until a toothpick inserted in the center of a muffin cup comes out clean. Serve warm, plain or with milk or yogurt and extra thawed cherries and blueberris.
Freeze extra baked oatmeal cups in an airtight container lined with paper towel. Reheat for a few seconds in a microwave for a quick breakfast.

Notes

NOTES

Using culinary paper muffin liners makes these baked oatmeal cups easy to remove from the pan. Using a cooking spray will make the edges more crisp. Your choice.
I use a large cookie scoop to fill the muffin cups. It makes it easy to distribute the batter evenly. Mess-free!
These are even more delicious served with simple cherry sauce.

Nutrition