Cherry + Chocolate Baked Oatmeal Cups

I make these Cherry + Chocolate Baked Oatmeal Cups when I want a breakfast that feels a little indulgent but is still wholesome and satisfying. The sweet-tart cherries pair beautifully with rich chocolate, all baked into soft, portable oatmeal cups. They’re perfect for busy mornings or an easy make-ahead snack.

Why You’ll Love This Recipe

I love how convenient these oatmeal cups are. I can bake a batch at the beginning of the week and have breakfast ready to grab and go. The combination of cherries and chocolate makes them taste like a treat, while the oats keep them hearty and filling.

I also appreciate how customizable they are. I can adjust the sweetness, switch up the fruit, or even add nuts for extra texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped cherries (fresh or frozen)
1/3 cup chocolate chips
1 1/2 cups milk (dairy or plant-based)
2 large eggs
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
2 tablespoons melted coconut oil or butter

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a muffin tin or line it with paper liners.

2. In a large bowl, I mix together the rolled oats, baking powder, cinnamon, and salt.

3. I fold in the chopped cherries and chocolate chips, making sure they’re evenly distributed.

4. In a separate bowl, I whisk together the milk, eggs, maple syrup or honey, vanilla extract, and melted coconut oil or butter.

5. I pour the wet ingredients into the dry ingredients and stir until fully combined.

6. I divide the mixture evenly among the muffin cups, filling each about three-quarters full.

7. I bake for 20–25 minutes, or until the centers are set and the tops are lightly golden.

8. I let them cool for about 10 minutes before removing them from the pan.

Servings and Timing

Servings: 12 oatmeal cups

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

I sometimes use dried cherries if fresh ones aren’t available. If I want extra richness, I sprinkle a few extra chocolate chips on top before baking.

I also enjoy adding chopped almonds or walnuts for crunch. For a slightly different flavor, I substitute raspberries or blueberries for the cherries.

Storage/Reheating

I store the oatmeal cups in an airtight container in the refrigerator for up to 5 days.

When reheating, I warm them in the microwave for about 20–30 seconds or in a 300°F (150°C) oven for 5–7 minutes.

If I want to freeze them, I wrap each cup individually and store them in a freezer-safe bag for up to 3 months. I thaw overnight in the refrigerator or reheat directly from frozen.

FAQs

Can I make these dairy-free?

I use plant-based milk and coconut oil instead of butter to keep them dairy-free.

Can I make them without eggs?

I can substitute flax eggs or a commercial egg replacer, though the texture may be slightly softer.

Are frozen cherries okay to use?

I can use frozen cherries. I thaw and drain them first to avoid excess moisture.

How do I prevent them from sticking?

I grease the muffin tin well or use liners to make removal easier.

Can I make this as a single baked dish instead?

I can pour the mixture into a greased baking dish and bake for about 30–35 minutes until set in the center.

Conclusion

I find these Cherry + Chocolate Baked Oatmeal Cups to be the perfect balance of wholesome and indulgent. The sweet cherries and rich chocolate create a delicious flavor combination, while the oats make them filling and practical. Whenever I want a make-ahead breakfast that feels like a treat, I turn to this recipe.