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.
Equipment
- Nine 1/2 cup sized ramekins or one larger baking dish
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
Instructions
- Mix ground flax and water and let stand 5 minutes.
- In a separate vessel, mix vinegar and milk and let stand 5 minutes.
- Combine flax mixture, milk mixture and all remaining ingredients EXCEPT toppings in a large bowl. Stir to combine.
- Ladle mixture into 9 (1/2 cup sized) ramekins or other oven safe baking dish.
- Bake at 375 for approximately 30 minutes. As ovens vary, I like to start checking mine at about 22 minutes.
- Remove from oven and garnish each cup with toasted almonds and coconut strips, and 1-2 cherries if desired.
Toasting Almonds and Coconut
- 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.