Here I am with another breakfast recipe. Seems like I’m getting pretty predictable. Oh well. What can I say? I just really like breakfast. Especially any breakfast that involves oats. It could be a quick bowl of microwave oatmeal, or steel cut oats simmered on the stove. But now, I’ve been enlightened to baked oatmeal. I had seen it appear in a few cookbooks and on Pinterest, and I decided to try throwing in some frozen cherries and almonds. I came up with this Cherry Almond Baked Oatmeal.
I’m really glad to see that oats are gaining popularity right now, what with baked oatmeal and overnight fridge oatmeal (which, by the way, is NOT for me – too thick and pasty in texture) being so popular. I think oats are the perfect breakfast food, and I was once upon a time quoted in a magazine saying just that. They’re loaded with fiber, the soluble kind which not only helps to keep you regular, but can also help keep cholesterol levels down. Plus they’re versatile and taste great.
If you haven’t tried baked oatmeal yet, you definitely should. It’s basically oats mixed with a liquid (I used good ol’ cow’s milk), eggs, a bit of baking powder and some flavorings. Could be fruit, could be spices, whatever. In this case it’s cherries and almonds with a touch of sugar and bit of cinnamon and vanilla thrown in for good measure. The whole thing gets mixed up and baked in a casserole dish or Pyrex. And you don’t even need to make it fresh for it to taste great. In fact, every time I’ve made this, I’ve made it in the afternoon, stuck it in the fridge when it cooled and enjoyed it throughout the week. It tastes great just reheated in the microwave. You could also cut it up, freeze the pieces individually on a baking sheet then store them in the freezer bag for longer term enjoyment. Since it’s not as “wet” as regular oatmeal, I find it’s best enjoyed with a touch of your favorite yogurt to add a little extra moisture. Make a batch this weekend to enjoy during the week!
- 3 cups rolled oats
- 2/3 cup almonds
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 large eggs
- 1/2 cup brown sugar
- 2 cups milk
- 1.5 Tbsp butter melted
- 1 tsp vanilla
- 1/8 tsp almond extract
- 1.5 cups fresh or frozen cherries
- 2 Tbsp dried cherries optional
Heat oven to 375°F. Lightly grease a 9x9" baking pan or similar size casserole dish.
Stir together oats, almonds, baking powder and cinnamon in a large bowl. In a medium bowl or large measuring cup, whisk together eggs, brown sugar, milk, butter, vanilla and almond extract.
Pour egg mixture into oat mixture and stir to combine. Fold in fresh or frozen cherries. Pour mixture into prepared baking dish. Sprinkle dried cherries over the top of the oat mixture, if using.
Bake for about 35 minutes until set. Cool slightly before serving. Can be refrigerated for several days and reheated in microwave. Serve with the yogurt of your choice.