Cherry Vanilla Baked Oatmeal Cups

Cherry Vanilla Baked Oatmeal with Chia and Hemp

Meal prep your breakfast! Make these Cherry Vanilla Baked Oatmeal Cups for a healthy grab-and -go breakfast. Great for mid-day snacks, too. An easy make-ahead breakfast recipe.
Course Breakfast and Brunch
Cuisine Canadian, American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 214kcal
Author Flavour & Savour


  • 3 cups old-fashioned rolled oats, certified gluten-free, if necessary
  • 1.5 tbsp chia seeds
  • 2 tbsp hemp seeds
  • 2 tbsp flax seeds
  • 1/2 cup erythritol or coconut sugar
  • 1/2 tsp ground cardamom or 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1 1/4 cups unsweetened milk of your choice (milk, almond milk, coconut milk, cashew milk)
  • 1/2 cup milk kefir or plain yogurt or coconut milk yogurt
  • 1/4 cup coconut oil, melted (or melted butter)
  • 2 tsp pure vanilla extract
  • 1 cup fresh or frozen cherries pitted and coarsely chopped

Cinnamon/Sugar Topping (optional)


  • 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 square baking dish.
  • In a large bowl, mix the dry ingredients.
  • In a medium bowl, whisk the eggs, milk, kefir or yogurt, 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 3/4 full OR transfer mixture to an 8-inch square baking dish. See Note 2.
  • Optional:  Combine 1 tbsp coconut sugar and 2 tsp cinnamon, sprinkle evenly over the top. 
  • Bake muffin cups for 20-22 minutes, an 8 x 8 inch pan for 40 - 45 minutes. Serve warm, plain or with milk or yogurt and extra thawed cherries and blueberris.
  • Freeze extra muffin cups in an airtight container lined with paper towel. Reheat in microwave for a quick breakfast.


  1. 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. You choose.
  2. I use a large cookie scoop to fill the muffin cups. It makes it easy to distribute the batter evenly. Mess-free!


Calories: 214kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 108mg | Potassium: 224mg | Fiber: 3g | Sugar: 7g | Vitamin A: 115IU | Vitamin C: 0.8mg | Calcium: 93mg | Iron: 1.9mg