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Cherry "Almond Joy" Baked Oatmeal Cups

A decadent breakfast treat without the guilt! Featuring Amarena cherries, coconut, coca powder, oats, and shaved almonds. Easy 35 minute elegant recipe that can be made in advance. Perfect for a special brunch or meal prep for the week.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1/4 cup Dutch processed cocoa powder (such as Droste)
  • 2 1/4 cup old fashioned oats (use gluten free if needed)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground flax (plus 3 tbsp of water to make vegan egg)
  • 1 3/4 cup oat milk
  • 2 tsp apple cider vinegar
  • 1 heaping cup Amarena cherries with syrup (not maraschino cherries)
  • 1/2 cup dried cherries
  • 1/2 cup shredded coconut
Toppings
  • 1/2 cup toasted shaved almonds
  • 1/2 cup Amarena cherries
  • 1/2 cup toasted coconut strips

Equipment

  • Nine 1/2 cup sized ramekins or one larger baking dish

Method
 

  1. Mix ground flax and water and let stand 5 minutes.
  2. In a separate vessel, mix vinegar and milk and let stand 5 minutes.
  3. Combine flax mixture, milk mixture and all remaining ingredients EXCEPT toppings in a large bowl. Stir to combine.
  4. Ladle mixture into 9 (1/2 cup sized) ramekins or other oven safe baking dish.
  5. Bake at 375 for approximately 30 minutes. As ovens vary, I like to start checking mine at about 22 minutes.
  6. Remove from oven and garnish each cup with toasted almonds and coconut strips, and 1-2 cherries if desired.
Toasting Almonds and Coconut
  1. Add almonds and coconut to a small fry pan. Dry toast over low-medium heat for 3-5 minutes until lightly golden brown. Remove from heat and set aside until ready to use.