Baked Oats with Sour Cherries

Baked oats get a bad reputation for being worthy but boring. This version is neither. Sour cherries go in while the batter is still raw; the oats bake into something closer to a soft cake than a bowl of porridge, and the chocolate ganache takes three ingredients and five minutes. It's on the table in 25 minutes, and my kids ask for it by name.

For another easy breakfast treat, try these 6-ingredient air fryer cherry muffins!

I make this when I want something that feels like more than breakfast without any more effort than breakfast. My kids eat it without negotiation, which for a recipe involving oats is saying something.

If you like fruit and chocolate combinations for breakfast, my cherry crostata is worth trying too - buttery pastry, sour cherries, no fuss.

💗 Why You'll Love This

Soft, not soggy. Blending the oats into flour gives you a batter that bakes into a light, cake-like texture - nothing like the gluey baked oats you might have tried before.

Sour cherries, not sweet. The tartness of sour cherries cuts through the chocolate ganache in a way that sweet cherries don't. It's worth seeking them out - jarred sour cherries in syrup work perfectly.

One bowl, one blender. No stand mixer, no separate wet and dry bowls. Blend the oats, mix everything, bake.

Works as breakfast or dessert. With yogurt it's breakfast. With a proper drizzle of warm ganache, it's dessert. Same recipe, different occasion.

🍒  Ingredients

*See the recipe card for full information on ingredients and quantities.

• Sour cherries - Fresh sour cherries are seasonal and short. Jarred sour cherries in syrup (Morello cherries) work just as well - drain the syrup before adding. Don't substitute with sweet cherries; the tartness is what balances the ganache.
• Oats - Rolled oats blended into flour. Don't use instant oats - they're already partially cooked and give a denser, gummier result. Old-fashioned rolled oats give the lightest texture.
• Double cream / heavy cream - Don't skip this. It's what gives the batter richness that milk alone doesn't. Greek yogurt works as a substitute but gives a slightly denser result.
• Apples - Grated apple adds moisture without making the batter wet. Pear works the same way. Banana makes it sweeter and denser - worth knowing before swapping.

♻️ Substitutions

• Oats: You can use rolled oats or quick oats instead of blended oats.
• Sour Cherries: If sour cherries are not available, you can use other fruits like raspberries, strawberries, or blueberries.
• Chocolate Ganache: Instead of chocolate ganache, you can use chocolate chips or chunks.
• Double Cream: Substitute with heavy cream or Greek yoghurt for a lighter option.
• Apples: If you don't have apples, you can use mashed bananas, diced pears, or any other favourite fruit.
• Sweetener: Instead of granulated sugar, you can use maple syrup, honey, or another sweetener of your choice.
• Milk: Cow's milk can be substituted with almond milk, soy milk, or any other plant-based milk.

📋 Variations

• Fruit Swap: Instead of apples and cherries, try using fruits like bananas, berries, or peaches.
• Nutty Crunch: Add chopped nuts like almonds or walnuts for extra texture.
• Chocolate Twist: Mix in chocolate chips or cocoa powder for a chocolatey version.
• Spice it Up: Sprinkle cinnamon or nutmeg for a cosy feeling.
• Nut Butter Fun: Swirl in peanut butter or almond butter for a nutty taste.
• Coconut Vibes: Mix in shredded coconut or sprinkle coconut flakes on top.
• Protein Boost: Add a scoop of protein powder for added protein.

Storage

Store in an airtight container in the fridge for up to 3 days. Keep the ganache separate and add it when reheating - ganache stored on top of the baked oats makes the surface wet. Reheat individual portions in the microwave for 60 seconds. This also freezes well: slice into portions, wrap individually, freeze for up to 1 month. Thaw overnight in the fridge.

❓Baked Oats with Sour Cherries FAQs

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📖 Recipe

Sour Cherry Baked Oats

Claudia Ciorteanu

Soft baked oats with tart sour cherries, grated apple, and a 3-ingredient chocolate ganache. Blended oat batter, one bowl, 25 minutes.

5 from 12 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast / Brunch, Desserts

Cuisine American

Servings 4

Calories 277 kcal

Video

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 ½ cups oats (blended into flour)
• ▢ 2 eggs (or flax eggs for vegan)
• ▢ ½ cup milk (dairy or plant-based)
• ▢ 3 tablespoon heavy cream
• ▢ 1 ½ teaspoon baking powder
• ▢ a pinch of salt
• ▢ 1 tablespoon granulated sugar ( honey or maple syrup)
• ▢ 1 teaspoon vanilla extract
• ▢ 2 apples (or banana/pear) peeled and cut into small squares
• ▢ ½ cup sour cherries  (fresh/frozen)

Serve with: 5-min chocolate ganache

Instructions

 

• To begin, preheat your oven to 180°C (or 160°C for fan ovens, Gas Mark 4).
• In a spacious mixing bowl, combine the eggs, milk, double cream, granulated sugar, and vanilla extract. Stir the ingredients together until they are thoroughly mixed and the sugar has dissolved.
  2 eggs, ½ cup milk, 3 tbsp heavy cream, 1 tbsp granulated sugar , 1 tsp vanilla extract
• Next, transfer the oats, salt and baking powder into a blender. Pulse the oats until they reach a flour-like consistency. Once achieved, add this oat mixture to the wet ingredients in the bowl. Stir until everything is well combined. Then, gently fold in the diced apples or any other fruits you prefer.
  1 ½ cups oats, 1 ½ tsp baking powder, a pinch of salt, 2 apples (or banana/pear), ½ cup sour cherries
• Prepare your baking dish by lightly oiling a ceramic dish or six ramekins. Pour the batter into the prepared dish(es), distributing it evenly.
• Place the dish(es) in the preheated oven and bake for approximately 15-20 minutes. Keep an eye on them, ensuring they rise nicely and spring back when gently pressed.
• Once baked, remove them from the oven and allow them to cool slightly. Serve with chocolate ganache, yogurt, or additional fresh fruits, depending on your preference.

Notes

Drain jarred or thawed frozen cherries well before adding - excess liquid makes the centre wet and it won't set properly.

Blend old-fashioned rolled oats, not instant. Instant oats are pre-cooked and give a gummier result.

Rest the batter for 5 minutes before baking. The oat flour absorbs the liquid fully and the texture is lighter.

Press the centre at 15 minutes — if it springs back it's done. If it leaves an indent, give it 3 more minutes.

Store ganache separately from the baked oats. Ganache stored on top makes the surface wet overnight.

 

Nutrition

Calories: 277kcalCarbohydrates: 41gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 98mgSodium: 208mgPotassium: 334mgFiber: 6gSugar: 17gVitamin A: 394IUVitamin C: 5mgCalcium: 169mgIron: 2mg

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