Start your day with these Cherry Almond Baked Oatmeal Singles—a wholesome breakfast that doubles as a satisfying snack.
Packed with fiber-rich oats, protein from Greek yogurt and eggs, and heart-healthy almonds, these portable bites are naturally sweetened and light on saturated fat.
Each serving is under 110 calories, making them a smart choice for meal prep, quick mornings, or guilt-free snacking throughout the week.
30-Minute Healthy Cherry Almond Oatmeal Muffins
Equipment
- 1 12-count standard muffin tin
- 1 Medium Mixing Bowl
- 1 large mixing bowl
- (1) Whisk
- 1 Spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 cups old-fashioned oats uncooked
- ⅓ cup brown sugar packed
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ⅔ cup skim milk
- 1 5.3 oz container nonfat cherry Greek yogurt
- ⅔ cup cherries halved (fresh or frozen)
- ¼ cup sliced almonds
Instructions
- Prepare the Oven and Pan: Begin by setting your oven to 350°F (175°C) so it can preheat while you prepare the batter. This ensures the oven is evenly heated by the time your oatmeal singles go in, giving them a consistent bake. Lightly coat a 12-cup standard muffin tin with nonstick cooking spray, making sure to cover both the bottoms and sides of each well. This prevents sticking and allows the oatmeal singles to release easily after baking.
- Combine the Dry Ingredients: In a medium mixing bowl, add the old-fashioned oats, brown sugar, baking powder, and salt. Use a spoon or spatula to stir everything together until the ingredients are evenly distributed. Mixing the dry ingredients separately helps prevent the baking powder and salt from clumping and ensures they spread evenly throughout the batter. The oats form the hearty base, while the sugar adds gentle sweetness and balances the tartness of the cherries.
- Whisk the Wet Ingredients: In a large mixing bowl, crack in the whole egg and add the egg white. Whisk them together until slightly frothy. Next, add the vanilla extract, almond extract (if using), skim milk, and Greek yogurt. Continue whisking until the mixture is smooth and creamy with no streaks of egg or lumps of yogurt. This step is essential because a well-blended liquid base ensures that the oats absorb moisture evenly, leading to a tender, uniform texture in the final bake.
- Bring Wet and Dry Together: Slowly pour the dry oat mixture into the bowl of wet ingredients. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix—over-stirring can make the oatmeal singles dense instead of soft and chewy. At this point, the batter will be thick but still slightly pourable, with all the oats coated in the creamy liquid mixture.
- Add Fruit and Nuts: Gently fold in the halved cherries and sliced almonds. If you are using frozen cherries, make sure they are slightly thawed and drained so they don’t release too much liquid during baking. Mixing the fruit and nuts at the end helps maintain their shape and ensures every oatmeal single gets a fair distribution of cherries and almonds. The cherries bring a juicy, tart-sweet flavor, while the almonds add a nutty crunch.
- Fill the Muffin Pan: Using a spoon or small measuring cup, divide the mixture evenly among the 12 prepared muffin wells. Fill each cup almost to the top, as the oatmeal mixture doesn’t rise significantly while baking. If you’d like, sprinkle a few extra almond slices on top of each portion for added crunch and a pretty finish.
- Bake Until Perfectly Set: Place the muffin tin on the center rack of your preheated oven. Bake for 20–24 minutes, or until the tops are lightly golden brown. To check for doneness, insert a toothpick into the center of one oatmeal single—if it comes out clean or with just a few moist crumbs, they’re ready. Avoid overbaking, as that can make them dry instead of tender.
- Cool and Release from Pan: Once baked, remove the muffin tin from the oven and allow it to cool for at least 5 minutes in the pan. This short resting time helps the oatmeal singles firm up and makes them easier to remove without crumbling. Run a butter knife gently around the edges if needed, then lift each one out onto a wire cooling rack.
- Serve or Store for Later: Enjoy the Cherry Almond Baked Oatmeal Singles warm straight from the oven, or allow them to cool completely before storing. They’re perfect as a grab-and-go breakfast, a healthy snack, or even a post-workout bite. For meal prep, store them in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat in the microwave for 15–20 seconds to bring back their soft, fresh-from-the-oven texture.
Notes
- You can use fresh or frozen cherries—just thaw and drain frozen ones to avoid excess liquid.
- Almond extract is optional but enhances the nutty flavor beautifully.
- For added sweetness, drizzle a little honey or maple syrup over baked singles before serving.
- Store leftovers in the refrigerator for easy grab-and-go breakfasts all week.
- These oatmeal singles freeze well and can be reheated in the microwave within seconds.
Chef’s Secrets for Best Results
The key to creating light and chewy oatmeal singles lies in balancing moisture and texture.
Whisking the wet ingredients thoroughly before adding the oats ensures even absorption, which helps the oatmeal bake without dry pockets.
Always fold the cherries and almonds in last so they remain evenly distributed and don’t sink to the bottom.
If using frozen cherries, pat them dry to prevent extra moisture from making the oatmeal soggy.
For a bakery-style finish, sprinkle additional almonds on top before baking—they’ll toast beautifully and add a satisfying crunch.
Serving Suggestions Made Simple
These oatmeal singles are versatile enough to enjoy any time of day.
Pair them with a hot cup of coffee or tea for a cozy breakfast, or serve with a side of Greek yogurt and fresh fruit for extra protein and flavor.
They also work wonderfully as an afternoon snack or a pre-workout energy boost.
For kids, drizzle a touch of melted dark chocolate on top for a fun twist.
Hosting brunch? Arrange the oatmeal singles on a platter with fresh cherries and a bowl of vanilla yogurt for dipping—they’ll look as good as they taste.
Storage Tips to Keep Fresh
Proper storage keeps these oatmeal singles fresh and delicious.
Once cooled completely, transfer them to an airtight container and refrigerate for up to five days.
For longer storage, place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking, and freeze for up to two months.
To reheat, simply microwave a refrigerated one for 15–20 seconds, or a frozen one for 30–40 seconds until warm.
Avoid leaving them at room temperature for extended periods, as that can make them lose freshness and texture.
Frequently Asked Questions
1. Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will change slightly. Quick oats create a softer, less chewy oatmeal single, while old-fashioned oats give a heartier bite.
Both work, but for the best structure, stick with old-fashioned oats.
2. What can I use instead of cherry Greek yogurt?
You can substitute plain Greek yogurt or another fruit-flavored option like raspberry, blueberry, or strawberry.
If you use plain yogurt, you may want to add a touch more sweetener to balance the flavor.
3. Are these oatmeal singles gluten-free?
They can be! Just be sure to use certified gluten-free oats.
All other ingredients are naturally gluten-free, making this recipe an easy option for those avoiding wheat.
4. How can I make this recipe dairy-free?
Swap the Greek yogurt for a dairy-free alternative made from coconut, almond, or soy.
Replace the skim milk with unsweetened almond milk, oat milk, or another plant-based option.
The flavor may change slightly, but the result will still be delicious.
5. Can I add other mix-ins?
Absolutely! These oatmeal singles are very flexible. Try adding dark chocolate chips, dried cranberries, shredded coconut, or sunflower seeds.
Just keep the total add-ins to about ½ cup to maintain the right balance of moisture and structure.
