During the winter time, I love to eat warm breakfasts and snacks to keep me comfortable when it is snippy outside. These Dark Cherry Oatmeal Muffins are the perfect breakfast for a chilly day. They are sweet and hearty. The oats make these muffins a bit denser, and the dark cherries add a beautiful color. Muffins are one of my favorite breakfast recipes, next to Blueberry Coffee Cake. It is super easy to make these breakfast muffins. I love eating them right after they come out of the oven, or warming them up and adding a pad of butter. Yum!!
What You Need for Dark Cherry Oatmeal Muffins
Here are the ingredients you need for Dark Cherry Oatmeal Muffins:
3 ½ C old fashioned oats
½ C granola [Note: you can use any type of granola you like, but I recommend one that isn’t pre-sweetened. Go for the plain grain and nut granolas.]
½ C pure maple syrup
2 C milk [Note: you can substitute any kind of plant milk if you prefer. Almond milk is really good in this recipe.]
Dash of salt
1 tsp baking soda
1 C cherries, pitted and chopped
Kitchen tools needed:
Non stick cooking spray
Standard or mini sized muffin pan
How to Make Dark Cherry Oatmeal Muffins
Preheat oven to 375.
Mix all ingredients in large mixing bowl. One of the best things about this Dark Cherry Oatmeal Muffins recipe is that you can toss everything together at the same time and simply mix well. You want it to be a little bit soupy, as this will help to make sure the oats have plenty of liquid to absorb as the muffins bake. If needed, add a little more milk.
Spray the muffin tin with the non stick spray and then spoon in an equal amount into each of the muffin wells.
Bake for about 20 minutes. If you want to make mini muffins, bake for about 15 minutes. The oats should look cooked through and the muffins should easily stay together once cooled.
Cherry Oatmeal Muffins freeze really well! Simply let them cool 100% and then place in an airtight container or bag until you’re ready to enjoy them.
Dark Cherry Oatmeal Muffins
- 3 ½ C old fashioned oats
- ½ C granola
- ½ C pure maple syrup
- 2 C milk
- Dash salt
- 1 tsp baking soda
- 1 C cherries pitted and chopped
- Preheat oven to 375.
- Mix all ingredients in large mixing bowl.
- Spray the muffin tin with the non stick spray and then spoon in an equal amount into each of the muffin wells.
- Bake for about 20 minutes. If you want to make mini muffins, bake for about 15 minutes.