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30-Minute Healthy Cherry Almond Oatmeal Muffins

Helen T. Patterson
These Cherry Almond Baked Oatmeal Singles are soft, chewy, and packed with wholesome goodness.
Made with oats, Greek yogurt, cherries, and almonds, they’re a high-protein, fiber-rich option for breakfast or snacks.
Quick to prepare in just 30 minutes, these baked oatmeal cups are portable, meal-prep friendly, and perfect for a healthy grab-and-go treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 oatmeal

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.