Fresh sweet cherries add natural sweetness to this cherry chocolate baked oatmeal that tastes like brownies - with no added sugar. Cut it into finger shapes for baby led weaning, or bake into mini muffins for toddlers. This is a healthy make ahead breakfast the whole family will love! (gluten-free)
I love baked oatmeal, not just for babies, but for myself and the rest of the family too! It is a simple and nutritious make-ahead breakfast that I can heat up and serve quickly in the morning. This chocolate cherry version is a tasty twist using fresh summer cherries and cocoa powder for a sweet treat (I call it brownie oatmeal for my kids!) with no added sugar, so it's both baby led weaning friendly and indulgent tasting!
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Why You'll Love Cherry Chocolate Baked Oatmeal
The best part about this baked oatmeal is the taste - it's simply delicious! It tastes like a brownie in breakfast form. But aside form that, it is also:
- Easy to make ahead and reheat
- Made with wholesome, nutrient-dense ingredients
- Free of added sugar - the sweetness comes entirely from cherries
- Baby-led weaning and toddler friendly (but the whole family will love it too!)
What You'll Need
- Fresh dark sweet cherries
- Milk (or nondairy milk of choice)
- Egg
- Vanilla
- Unsweetened cocoa powder
- Rolled oats (also called old fashioned oats)
- Baking soda
- Chia seeds (optional, but they add a little nutrition boost)
Helpful equipment: Cherry pitter, mini food processor (I love this one) or sharp knife, bowl, whisk, square baking dish or mini muffin pan
How To Make It
Here's a quick rundown. You'll find the full details in the recipe card below.
- Pit cherries and finely chop them using a food processor or sharp knife. They should be chopped small but not pureed.
- In a large bowl, whisk the milk, egg, vanilla and cocoa powder until combined.
- Add the oats, baking soda and chia seeds and whisk to combine.
- Stir in the chopped cherries.
- Spread the mixture into a square baking dish lined with parchment paper.
- Bake at 350°F until the center is set, about 18-23 minutes. Cool completely before cutting and storing.
Pro tips:
- You'll want to bake long enough that the oatmeal is set in the middle so that it stays together when you cut it into 'finger' shapes for baby. If you use a ceramic or glass pan, you will probably need to increase the baking time by a few minutes.
- Don't skip lining the pan with parchment. This will help you lift it all out of the pan at once so you can easily cut it after baking.
Recipe Variations
- Mini muffins: For mini muffins, use a silicone mini muffin pan (like this one) or grease a regular mini muffin tin very well. Bake mini muffins for 14-17 minutes.
- Optional mix-ins: If you're making this oatmeal for older kiddos or adults, feel free to add a pinch of salt to the batter and sprinkle in some chocolate chips for a sweeter treat.
- For allergies, you can substitute your favorite non-dairy milk. While I have not tested it, you should be able to substitute a flax egg or your favorite egg replacer for the egg.
Storage and Reheating
Store cooled oatmeal in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up the 3 months.
Simply reheat in a microwave-safe dish for 30-60 seconds if you're reheating a larger piece, or 15-20 seconds for finger-sized pieces or mini muffins. Always test the temperature before serving to baby!
How To Serve Chocolate Cherry Baked Oatmeal For Baby Led Weaning
You can serve this baked oatmeal to baby led weaning babies cut into finger-length strips, or you can bake into mini muffins and give baby 1 or 2 muffins. The muffin option might be more appealing if you have toddlers in the family as well. Don't worry if they break apart, baby will still be able to grab a fistful and enjoy!
PrintNo Added Sugar Cherry Chocolate Baked Oatmeal (Baby Led Weaning & Toddler Friendly)
Fresh sweet cherries add natural sweetness to this cherry chocolate baked oatmeal that tastes like brownies - with no added sugar. Cut it into finger shapes for baby led weaning, or bake into mini muffins for toddlers. This is a healthy make ahead breakfast the whole family will enjoy! (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 8x8 dish 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 ½ cups fresh sweet cherries
- ¾ cup milk
- 1 tsp vanilla
- 1 large egg
- 3 tbsp unsweetened cocoa powder
- 1 cup rolled oats
- ½ tsp baking soda
- 1 tbsp chia seeds
Instructions
- Preheat oven to 350°F. Line a square 8- or 9-inch baking dish with parchment.
- Remove stems and pits from cherries. Add to the bowl of a food processor and pulse until finely chopped but not pureed. Alternately, you can finely chop the cherries by hand.
- In a large bowl, whisk the milk, vanilla, egg and cocoa powder.
- Whisk in oats, baking soda and chia seeds.
- Stir in chopped cherries.
- Pour mixture into prepared baking pan. Bake at 350°F for 18-23 minutes, or until center or the oatmeal is set.
- Cool oatmeal before cutting and serving.
Notes
Tips for success:
- I used a metal baking dish. If you use a ceramic or glass dish, you'll need to increase the baking time by a few minutes.
- You'll want to bake long enough that the oatmeal is set in the middle so that it stays together when you cut it into 'finger' shapes for baby.
- Don't skip lining the pan with parchment. This will help you lift it all out of the pan at once so you can easily cut it after baking.
Recipe variations:
- Mini muffins: For mini muffins, use a silicone mini muffin pan (like this one) or grease a regular mini muffin tin very well. Bake mini muffins for 14-17 minutes.
- Optional mix-ins: If you're making this oatmeal for older kiddos or adults, feel free to add a pinch of salt to the batter and sprinkle in some chocolate chips for a sweeter treat.
- For allergies, you can substitute your favorite non-dairy milk. While I have not tested it, you should be able to substitute a flax egg or your favorite egg replacer for the egg.
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