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Oatmeal in white bowl with milk and cherries.

Baked Oatmeal with Cherries

  • Author: Katya
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


Creamy baked oatmeal with cherries is so tasty and easy to make. It’s sweetened with honey and flavored with cinnamon applesauce, butter, and vanilla.


Units Scale
  • 3 cups old-fashioned rolled oats
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 cups milk*
  • 1/2 cup cinnamon applesauce* (I used sweetened)
  • 1/4 cup honey
  • 1 large egg, lightly beaten
  • 2 Tbsp. melted butter
  • 1 tsp. vanilla extract
  • 1 cup fresh pitted cherries, halved or whole*
  • To serve: cold milk, sliced toasted almonds


  1. Preheat the oven to 400 degrees F. Spray 2-quart baking pan with non-stick spray and set aside. 9X9 or 11X7-inch pan is ideal.
  2. In a large mixing bowl, stir together the oatmeal, baking powder, and salt.
  3. In a separate mixing bowl, whisk together the milk, applesauce, honey, egg, butter, and vanilla. Stir in the oatmeal mixture.
  4. Pour into prepared baking pan and stir in the cherries into the oatmeal. Bake for 25-28 minutes or until the edges are lightly golden and center almost set. Start checking for doneness around 23-24 minutes.
  5. Cool for 5 minutes before serving. To serve: spoon a serving of oatmeal into a bowl, pour cold milk over the oatmeal, and sprinkle with toasted almonds.


  • Unsweetened almond milk can be substituted for cow’s milk.
  • If using unsweetened applesauce, increase the honey to 1/3 cup if you prefer sweeter oatmeal or leave as is for less sweet. Also, plain applesauce + 1 teaspoon of cinnamon can be substituted for cinnamon applesauce.
  • You can use frozen cherries in place of fresh just make sure to remove them from the package and drain over a colander or few sheets of paper towel. No need to thaw them out.
  • The key to this oatmeal bake is not to over bake it, otherwise, it will taste dry. Start checking for doneness around 23-24 minutes. The edges should be lightly brown and center almost set.
  • I would not recommend mixing the oatmeal batter ahead of time as the oats will soak up all the liquid.
  • Baked oatmeal will keep in the refrigerator, covered, for up to 1 week. To reheat, spoon desired amount of oatmeal into a small sauce pan, pour some milk, and reheat on the stovetop over medium-low heat.


  • Serving Size:
  • Calories: 231
  • Sugar: 14.3 g
  • Sodium: 68.7 mg
  • Fat: 4.1 g
  • Carbohydrates: 38.9 g
  • Protein: 6.8 g
  • Cholesterol: 29.4 mg

Keywords: easy, family friendly, make ahead