Quick, 10-Ingredient Cherry + Vanilla Baked Oatmeal Cups are naturally sweetened, wholesome and the perfect grab-n'go breakfast option for busy mornings.

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Whelp.. definitely making a liar out of myself with these Cherry + Vanilla Baked Oatmeal Cups.

If you follow the blog, you know that sometime last month, following a baking debacle involving 263 Mini Blueberry Corn Muffins, I swore off baking (muffins in particular) for the rest of eternity. And I meant it.

The boys disagreed.

The plan for today's post was NOT oatmeal CUPS... it was just plain old Cherry + Vanilla Baked Oatmeal.

I made it. It was delicious. I served it to the kids.

You should have seen the looks of utter disgust. I was promptly informed that oatmeal "looks like throw up" ... there was gagging involved. Insert eye roll. They eat the EXACT same recipe in "muffin cup form" All. The. Time.

That said.. in order to help you avoid the situation where you are frantically googling "tips for dealing with ungrateful children" and contemplating where your parenting strategies went awry, I'm just going to give you this recipe in Oatmeal Cup form. If your kids are more evolved than mine and don't find square shaped oatmeal appalling, you can definitely skip the muffin tin and pour the batter straight into a baking dish.

These Cherry + Vanilla Oatmeal Cups couldn't be any simpler to make. It's a one-bowl, 10-ingredient type situation and if you use muffin liners (not required).. you can even skip on scouring each individual muffin cup when doing the dishes. See, I'm always looking out for ya.

These guys are naturally sweetened, can be made gluten/dairy-free and are even vegan friendly. The coconut oil adds a healthy fat component while the rolled oats have got you covered in the area of fiber and help you to feel full longer. The cherry + vanilla combination is delightful, but dried cherries can be a little tough to find. Any dried fruit will work. If you are making muffins, I don't recommend using fresh fruit.. gets a little too juicy, but if you are going the baking dish route it works perfectly fine.

Time Saving Tips and Tricks

Prep: Since this recipe only uses 10-ingredients and 1-bowl, prepping isn't really necessary.

Make Ahead: Yes! I like to make a big batch of these on Sunday afternoon and use them for quick portable breakfasts and school lunch additions throughout the week. They can be stored on the counter in a sealed container, but last longer if kept in the refrigerator.

Freezer: These are perfect for freezing, so go ahead and double the recipe! To freeze, arrange baked and cooled oatmeal cups on a a baking sheet and place in freezer for 2-3 hours or until frozen through. Once frozen, store in a freezer safe zipper bag. To thaw, place muffin in refrigerator overnight and then heat in microwave for 10-15 seconds before serving.

Cherry + Vanilla Baked Oatmeal Cup VIDEO:

Cherry + Vanilla Baked Oatmeal Cups

Author: Bailey Sissom
Yield: 15 Baked Oatmeal Cups 1x

Print Recipe

Description

Quick, 10-Ingredient Cherry + Vanilla Baked Oatmeal Cups are naturally sweetened, wholesome and the perfect grab-n'go breakfast option for busy mornings.

Ingredients

Scale

2 eggs
¼ cup coconut oil, melted
1 cup coconut sugar
½ cup unsweetened applesauce
1 ½ cup almond milk (or milk of choice)
1 ½ tsp vanilla extract
½ tsp salt
1 TBS ground cinnamon
3 cups old fashioned rolled oats (gluten free if desired)
1 cup dried cherries (or mix-in of choice)

Instructions

Preheat the oven to 350 degrees and place paper liners into the cups of a muffin tin.
In a large bowl, whisk together eggs, coconut oil, coconut sugar, applesauce, milk and vanilla until smooth.
To the large mixing bowl, add salt, cinnamon, rolled oats and ½ of the dried cherries. Mix to incorporate. Allow to sit 5 minutes (so the oats can soak up some of the liquid). Mix one more time.
Use a large ice-cream scoop (optional) to fill each muffin cup. The batter will not rise very much, so you can fill them close to the top. Push the left over dried cherries into the tops of the muffins.
Bake for 30 minutes, or until edges are golden brown and begin to pull away from the liners. Allow to cool before eating.

Notes

These baked oatmeal cups are perfect for school lunches. They are make ahead friendly and freeze really well! I've been trying to stock pile them.
Coconut sugar can be swapped out for brown sugar.
Get creative.. you can use this recipe as a base and add in whatever fruits, nuts or other toppings you like!

Let's Be Friends:

You can find Simply Sissom on Instagram where I share even more recipes (some that aren’t on the blog), behind the scenes pics and videos AND tips and tricks to make healthy eating realistic for your busy family.