TART CHERRY + CHOCOLATE BAKED OATMEAL CUPS

Delicious tart cherry + chocolate baked oatmeal cups are the perfect grab-n-go breakfast or snack! Sweetened with monk fruit (or preferred sweetener) and loaded with Montmorency tart cherries, these baked oatmeal cups are super nutritious and contain no oil, butter or refined sugars.

They’re also loaded with fiber so you’ll stay satisfied through the morning. This easy-baked oatmeal cups recipe is easily vegan, gluten and dairy-free, freezer-friendly, and great for both adults & kids!

Thanks to the Michigan Cherry Committee for sponsoring this post.

Chapters
0:00 Intro
0:29 About Montmorency Tart Cherries
1:12 Prepping
1:28 Combining the Ingredients
3:38 Preparing Montmorency Cherries
4:36 Adding the Stir-Ins
4:57 Divide Batter Into Muffin Cups
5:11 Pop Into Oven
5:42 My Favorite Ways to Enjoy!

For more recipe ideas using Montmorency tart cherries, visit ChooseCherries.com. And for more information about Montmorency tart cherries, visit Cherry Marketing Institute at usacherries.com or on their social media pages @usacherries.

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INGREDIENTS & PRODUCTS USED + MENTIONED:
Monkfruit Blend:
Muffin Liners:
Glass Mixing Bowls:
12-Cup Muffin Pan:
Meal Prep Containers:

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MORE BAKED OATMEAL RECIPES:
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Banana Oatmeal Muffin Cups:

TART CHERRY + CHOCOLATE BAKED OATMEAL CUPS RECIPE
3 cups rolled oats
1/4 cup monk fruit* (or preferred sweetener)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
2 tablespoon chia seeds
1 3/4 cup unsweetened almond milk
1 cup frozen tart Montmorency cherries, sliced in half
1/3 cup chocolate chips*

Preheat over to 350º F. Line a 12-cup muffin pan with muffin liners and lightly spray each liner so the muffins don't stick.

In a large bowl, combine rolled oats, monk fruit, baking powder, cinnamon, salt and chia seeds. Gently toss.

Add in almond milk and mix until well combined. Rest for 5-10 minutes to allow the oats and chia seeds to absorb the milk. The batter will be thick and hearty.

Toss in the tart cherries and chocolate chips. Stir to combine.

Divide batter evenly amongst muffin cups and bake for 25 minutes or until the oatmeal cups are fragrant, set through and lightly browned.

Cool completely and enjoy!

NOTES
Chia seed substitutions: 2 Tablespoons of ground flax seeds or 2 eggs or 1/3 cup egg whites (Note: you may reduce the milk by 1/4 cup if using eggs or egg whites).

Monk fruit substitutions: Sub any granulated sugar you prefer or sub in 1/4 cup maple syrup or honey.

Storage: Store baked oatmeal cups in a sealed, air-tight container in the fridge (up to 7 days) or freezer (up to 3 months).

Oatmeal tips: You can use rolled or quick oats for this recipe. I do not recommend using steel-cut oats because they will not soften.

NUTRITION
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

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