Cinnamon Cherry Baked Oatmeal

If you ask me, baked oatmeal is one of the best ways to start your day.

This cherry baked oatmeal brings together warm spices and fruit for a breakfast that feels like dessert but keeps you full until lunch. Ripe bananas and cinnamon create a cozy base, while fresh cherries add pops of sweetness throughout.

It’s held together with rolled oats, flaxseed, and almond milk, then baked until the edges get a little crispy. A drizzle of maple syrup and a spoonful of nut butter help the whole thing come together.

It’s a crowd-pleasing breakfast that you can prep ahead, perfect for busy mornings when you need something filling.

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What Kind of Cherries Should I Use?

Both fresh and frozen cherries work great for this baked oatmeal, so use whatever you have on hand or what’s in season. If you’re using fresh cherries, make sure to pit them first – nobody wants to bite into a cherry pit during breakfast! Frozen cherries are actually a convenient option since they’re already pitted and available year-round, plus they release a bit more juice as they bake, which creates nice pockets of cherry flavor throughout the oatmeal. Sweet or tart cherries both work well, though tart cherries will give you a slightly tangier flavor that pairs nicely with a drizzle of maple syrup on top.

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Options for Substitutions

This baked oatmeal is pretty forgiving when it comes to swaps:

• Bananas: If you’re out of bananas, try using ½ cup of unsweetened applesauce or mashed sweet potato instead. They’ll add moisture and natural sweetness just like bananas do.
• Old fashioned rolled oats: Stick with old fashioned oats for this recipe – quick oats will turn mushy, and steel cut oats won’t soften enough during baking.
• Almond milk: Any milk works here! Regular dairy milk, oat milk, soy milk, or coconut milk are all good options. Just keep the vanilla flavor if you can.
• Ground flaxseed: You can swap this with chia seeds or just leave it out entirely. If you want to keep the nutritional boost, hemp hearts work too.
• Cherries: Don’t have cherries on hand? Blueberries, raspberries, or diced strawberries make great alternatives. Frozen berries work just as well as fresh – no need to thaw them first.
• Almond extract: If you don’t have almond extract, just use an extra teaspoon of vanilla instead. The flavor will be slightly different but still tasty.

Watch Out for These Mistakes While Baking

The biggest mistake with baked oatmeal is not letting it cool for at least 10 minutes after baking – if you dig in right away, it’ll be runny and won’t hold its shape when you scoop it out.

Make sure you’re using old fashioned rolled oats and not quick oats or steel-cut oats, since quick oats will turn mushy and steel-cut won’t cook through in the given time.

To keep your cherries from all sinking to the bottom, gently fold in the frozen cherries without thawing them first, as thawed cherries release too much liquid and can make the oatmeal watery.

If you’re prepping this the night before, wait to add the baking powder until right before baking so it doesn’t lose its leavening power, and remember that baked oatmeal should look set around the edges but still slightly jiggly in the center when you pull it out.

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What to Serve With Cherry Baked Oatmeal?

This cherry baked oatmeal is filling enough to eat on its own, but I love pairing it with a dollop of Greek yogurt or a drizzle of almond butter for extra protein to keep me full all morning. A hot cup of coffee or tea is pretty much a must, and if you’re feeding a crowd for brunch, some scrambled eggs or turkey sausage on the side makes it feel like a complete meal. You can also slice it up and serve it with fresh fruit like sliced strawberries or blueberries to add even more freshness to your breakfast spread.

Storage Instructions

Store: This cherry baked oatmeal keeps really well in the fridge for up to 5 days. Just cover the baking dish with foil or transfer individual portions to airtight containers. It’s perfect for meal prep since you can grab a square for breakfast all week long.

Freeze: You can freeze portions of this baked oatmeal for up to 3 months. Cut it into squares and wrap each piece individually in plastic wrap, then store them all together in a freezer bag. This way you can pull out just what you need for a quick breakfast.

Reheat: Warm up your baked oatmeal in the microwave for about 60-90 seconds, or pop it in the oven at 350°F for 10-15 minutes if you’re heating a larger portion. If it’s frozen, let it thaw in the fridge overnight first, or add an extra minute or two to the microwave time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 20-24 g
• Fat: 14-18 g
• Carbohydrates: 170-190 g

Ingredients

For the oatmeal bake:

• 2 large bananas (very ripe and mashed until smooth)
• 2 cups rolled oats
• 2 tbsp ground flaxseed
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 3/4 tsp salt
• 2 cups unsweetened almond milk
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1 1/2 cups cherries (pitted and halved)
• Coconut oil spray

For the garnish:

• Fresh cherries
• Pure maple syrup
• Nut butter (almond or cashew recommended for richness)

Step 1: Prepare the Oven and Combine Dry Ingredients

• 2 cups rolled oats
• 2 tbsp ground flaxseed
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 3/4 tsp salt
• Coconut oil spray

Preheat your oven to 375°F.

While it heats, whisk together the rolled oats, ground flaxseed, baking powder, cinnamon, nutmeg, and salt in a large bowl.

This dry mixture is your flavor and texture foundation, so whisking ensures the baking powder and spices are evenly distributed throughout.

Lightly coat an 8×8 inch or 9×13 inch baking dish with coconut oil spray and set it aside.

Step 2: Create the Wet Base with Mashed Bananas

• 2 large bananas
• 2 cups unsweetened almond milk
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract

Mash the very ripe bananas directly into your prepared baking dish until completely smooth—no lumps should remain, as these add texture in an undesirable way.

The bananas act as a binder and provide natural sweetness and structure.

Pour in the unsweetened almond milk, vanilla extract, and almond extract, then stir until well combined.

Step 3: Combine Wet and Dry Ingredients with Cherries

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2
• 1 1/2 cups cherries

Add the dry ingredient mixture from Step 1 to the wet ingredients in the baking dish, stirring until just combined—don’t overmix, as this can develop gluten and make the oatmeal dense.

Fold in 1 cup of the halved cherries gently.

I like to reserve the remaining 1/2 cup of cherries to scatter on top; this keeps them plump and fresh while the rest of the oatmeal bakes.

Scatter those reserved cherries evenly over the surface and press them down slightly so they stay in place.

Step 4: Bake Until Golden and Set

Transfer the dish to your preheated 375°F oven and bake for 45-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The baking time can vary depending on your oven and the depth of your dish, so start checking around 45 minutes.

The oatmeal will continue to set as it cools, so don’t overbake or it will become too firm.

Step 5: Cool and Serve with Toppings

• Pure maple syrup
• Nut butter
• Fresh cherries

Remove the baking dish from the oven and let it cool for 5-10 minutes—this allows the oatmeal to firm up slightly, making it easier to portion.

I find that serving it warm with a drizzle of pure maple syrup and a spoonful of nut butter creates the perfect balance of sweetness and richness.

Divide into portions and top each serving with maple syrup and nut butter as desired.

Cinnamon Cherry Baked Oatmeal

Delicious Cinnamon Cherry Baked Oatmeal recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6 servings

Calories 900 kcal

Ingredients

  

For the oatmeal bake

• 2 large bananas (very ripe and mashed until smooth)
• 2 cups rolled oats
• 2 tbsp ground flaxseed
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 3/4 tsp salt
• 2 cups unsweetened almond milk
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1 1/2 cups cherries (pitted and halved)
• Coconut oil spray

For the garnish

• Fresh cherries
• Pure maple syrup
• Nut butter (almond or cashew recommended for richness)

Instructions

 

• Preheat your oven to 375°F. While it heats, whisk together the rolled oats, ground flaxseed, baking powder, cinnamon, nutmeg, and salt in a large bowl. This dry mixture is your flavor and texture foundation, so whisking ensures the baking powder and spices are evenly distributed throughout. Lightly coat an 8x8 inch or 9x13 inch baking dish with coconut oil spray and set it aside.
• Mash the very ripe bananas directly into your prepared baking dish until completely smooth—no lumps should remain, as these add texture in an undesirable way. The bananas act as a binder and provide natural sweetness and structure. Pour in the unsweetened almond milk, vanilla extract, and almond extract, then stir until well combined.
• Add the dry ingredient mixture from Step 1 to the wet ingredients in the baking dish, stirring until just combined—don't overmix, as this can develop gluten and make the oatmeal dense. Fold in 1 cup of the halved cherries gently. I like to reserve the remaining 1/2 cup of cherries to scatter on top; this keeps them plump and fresh while the rest of the oatmeal bakes. Scatter those reserved cherries evenly over the surface and press them down slightly so they stay in place.
• Transfer the dish to your preheated 375°F oven and bake for 45-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The baking time can vary depending on your oven and the depth of your dish, so start checking around 45 minutes. The oatmeal will continue to set as it cools, so don't overbake or it will become too firm.
• Remove the baking dish from the oven and let it cool for 5-10 minutes—this allows the oatmeal to firm up slightly, making it easier to portion. I find that serving it warm with a drizzle of pure maple syrup and a spoonful of nut butter creates the perfect balance of sweetness and richness. Divide into portions and top each serving with maple syrup and nut butter as desired.