cherry chocolate baked oatmeal

How To Prepare Tart Cherry + Chocolate Baked Oatmeal Cups

These tart cherry chocolate baked oatmeal cups are the ultimate grab-and-go breakfast or snack! These baked oatmeal cups are very nutritious and include no oil, butter, or refined sugars, and are sweetened with monk fruit (or favourite sweetener) and stuffed with Montmorency sour cherries.

They’re also high in fibre, so they’ll keep you full all morning. This simple baked oatmeal cup dish is vegan, gluten-free, dairy-free, freezer-friendly and suitable for adults and children.

Cherry Chocolate Baked Oatmeal Recipe

I’m popping in to share the most delicious tart, cherry, and chocolate chip oatmeal muffin, cup recipe. It is a family-friendly snack or breakfast on the go that you can make ahead of time when you’re doing your meal prep, so you have them on hand for a busy week.

Please think of this like a bowl of oatmeal in muffin form, so it’s delicious, nutritious, and could not be any easier to make.

Cherry Chocolate Baked Oatmeal Ingredients

  • 3 cups oats, rolled
  • a quarter cup of monk fruit (or preferred sweetener)
  • One teaspoon of powdered baking soda
  • a half teaspoon of cinnamon
  • a half teaspoon of salt
  • chia seeds, two tablespoons.
  • 1 3/4 cup almond milk, unsweetened
  • 1 cup tart, frozen Half-sliced Montmorency cherries
  • chocolate chips, 1/3 cup*


  1. Preheat the oven to 350 degrees Fahrenheit. To prevent the muffins from sticking, line a 12-cup muffin pan with muffin liners and lightly spray each liner.
  2. In a large mixing bowl, combine rolled oats, monk fruit, baking powder, cinnamon, salt, and chia seeds. Gently toss. Mix in the almond milk until everything is properly blended. Allow the oats and chia seeds to absorb the milk for 5-10 minutes. The batter will be robust and thick.
  3. Combine the tart cherries and chocolate chips in a mixing bowl. To blend, stir everything together.
  4. Take for 25 minutes, or until the oatmeal cups are fragrant, set through, and lightly browned, dividing batter evenly among muffin cups.
  5. Allow cooling completely before serving.


  • Two tablespoons ground flax seeds, two eggs, or 1/3 cup egg whites (Note: if using eggs or egg whites, reduce the milk by 1/4 cup).
  • Substitute any granulated sugar or 1/4 cup maple syrup or honey in place of the monk fruit.
  • Storage: Refrigerate or freeze baked oatmeal cups in an airtight container for up to 7 days (up to 3 months).
  • We can make this dish with either rolled or quick oats. However, steel-cut oats are not recommended since they do not soften.


Serving: 1muffin | Calories: 124kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 150mg | Potassium: 141mg | Fiber: 3g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg

How To Make Cherry Chocolate Baked Oatmeal Recipe

Step 1

First, I want to take a moment to thank the Michigan Cherry Committee for sponsoring this video. Montmorency Tart Cherries, also known as sour cherries, are the most common variety of cherries grown in the US. 75% of these cherries are grown in Michigan, so whenever you buy Montmorency Tart cherries, you’re choosing an American grown fruit.

It comes right from the farm to your local grocer, which is fantastic since imported tart charities often have to travel more than five 0 miles before they reach your local grocery store.

They’re also considered a super fruit, so not only are they sweet, tart, and versatile, but they’re also nutrient-dense and delicious. And they add the best flavour to these oatmeal muffin cups. And I cannot wait to show you how to make them.

Read Also: How To Prepare Homemade Banana Ice Cream

So the first thing I’m going to do is preheat my oven to 350 degrees Fahrenheit. Then I have a twelve cup muffin pan that I’ll line with some paper liners, and then I’d like to spray the inside of the liners with a little bit of cooking spray as well to make sure our muffins don’t stick.

Step 2

Then into a nice big bowl. I will combine the dry ingredients, starting with three cups of good old-fashioned rolled oats. You could also do this with quick-cooking oats, but I don’t recommend using steel-cut oats as they will not soften up enough, and they’re not going to give you the same texture that we’re looking for in these muffins.

Then I also have a teaspoon of baking powder and half a teaspoon of cinnamon and sea salt. Next, I’m adding a quarter cup of Monk fruit sweetener.

I like using Monk fruit as an all-natural low sugar option to traditional granulated sugars, especially baking. But do know that you could sub any granulated sugar you prefer here, and you could also sub in a quarter cup of Maple syrup. They would all work.

Next up, I have two tablespoons of Chia seeds. Chia seeds will add some protein, fibre, and healthy fats, but once they combine with the wet ingredients, they will help this batter thicken up without having to use any eggs.

So you can keep this as a vegan plant-based recipe if you would like. If you don’t have Chia seeds, you could also use two tablespoons of flax seeds. And if you eat eggs, you could also sub in two whole eggs or a third cup of egg whites.

Step 3

So as always want to take this base recipe and make it work for you. And just a side note, be sure to check out the description box below for recipes, substitutions and swaps, and any adjustments you might need to make if you are going to experiment with those from here.

I’m just going to toss all of the dry ingredients together gently. Just want to get those well incorporated. And then for the wet ingredients, all I’m adding is one and three-quarters of a cup of unsweetened almond milk or whatever milk you prefer. Gently stir this all together.

We want everything to be mixed well. And then, I like to let this sit for five or ten minutes because this allows the oats and the Chia seeds to absorb some of that milk. And you will see that the batter will get nice and thick and hearty.

Now, in the meantime, I’m going to scoop out my chocolate chips. It would help if you had a quarter cup of chocolate chips.

You could do milk chocolate, dark chocolate, semi-sweet chocolate, whatever your favourite chocolate chips are. And then I have one cup of tart Montmorincirries that I bought frozen. And as they’re defrosting, I like to cut them in half. It’s easier to do it when they’re still a little bit frosty, just like this. Fun fact.

Step 4

Studies indicate that Michigan-grown Montmorency tart cherries may help lower cholesterol and triglycerides, reduce inflammation related to arthritis and gout, aid in exercise recovery, prevent insomnia, and improve the quality and duration of sleep.

So not only are they delicious, but they offer a host of nutritional benefits as well. And while it’s unlikely that you’ll find these cherries in your produce section, do know that they are always farm-fresh and ready to be delivered year-round as they are harvested in the summer.

And they have this beautiful bright red colour that they retain when dried, frozen, canned, or juiced. Ok, so once you come back to the batter, it will look like this.

You’re going to see that it’s thickened up, and it’s nice and rich and hearty. So we’re ready for our stirring. So I’m going to add in my chocolate chips and the frozen cherries.

Now, if you don’t have frozen cherries, do note that you could make this work with dried cherries as well. So then I’m going to gently stir this all together until all of that is well combined.

Step 5

And I love the way the chocolate and the cherries look together. It’s so beautiful, and they taste just as delicious together. From here, I will do my best to distribute this batter amongst the twelve muffin cups evenly. I always say it’s better to go a little bit less and then go back and add more.

Just a little bit easier than adding too much and then having to scoop it out from here, I’m just going to pop them in the oven and let them Cook for about 20 to 25 minutes.

You’re going to know that they’re ready Because they will be set through and be lightly browned over the top, and you’ll see that they have a little bit of bounce to them. And remember, whenever you’re baking anything at home, the best indicator is your nose.

So the moment your kitchen starts to become fragrant like you want to take a bite out of the air, this is a fantastic indicator that whatever is in the oven is just about ready to go. So should you forget to set your alarm? No worries, use your nose.

Once they’re done cooking, I like to let them cool completely, and then you will see that the muffin liners come off very quickly. So you can Peel off the liner and be ready to enjoy this oatmeal. Muffin cups are more miniature of a pastry and more like a bowl of oatmeal on the go.

So you’re going to see that they are nice and hearty, and the oats have this lovely, dense, chewy texture to them out. So they’re perfect when you want a little something sweet that’s easy, delicious, and ready to go.


Now, you can certainly enjoy these muffins on their own, which is what I often do if I’m running out the door, but if I’m at home, I love to top them with a dollop of plain Greek yoghurt and a tiny pinch of cinnamon over the top. It adds extra protein and healthy fat, or I love a dollop of nut butter.

So delicious, and the flavour combo is delightful. And if I have even more time, And I’m going to sit down and enjoy myself, I’ll turn that party inside out. Start with the bowl of yoghurt, crumble the muffin over the top.

Add a few extra tart cherries and a drizzle of nut butter over the top. So simple and so delicious. As always, I am so excited for you to try this recipe, and be sure to come on down to the comments below and let me know, are you team nut butter, team Greek yoghurt, or team combination?