Description

This cherry baked oatmeal is one of our best loved breakfast recipes. It’s delicious, simple to make, naturally sweet, vegan, and gluten-free.

Ingredients

Scale

1 cup dried Montmorency tart cherries
½ cup pecan pieces (or chopped pecans)
2 cups rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
½ teaspoon kosher salt
1 egg, beaten (omit for vegan)
2 cups milk (use 2 1/2 cups almond milk for vegan)*
1/3 cup pure maple syrup
2 teaspoons vanilla extract
3 tablespoons butter or coconut oil, melted and cooled slightly

Instructions

Preheat oven to 375ºF.
If desired, roughly chop the dried cherries. In a large bowl, mix the cherries, pecans, oats, baking powder, cinnamon, cardamom, and kosher salt.
Grease an 8- or 9-inch square pan and pour in the oat and cherry mixture.
In a small bowl, whisk the egg (if using). Mix in the milk, maple syrup, and vanilla. Slowly drizzle the milk mixture over the oats, and mix to combine if necessary.
Over the top of the oats, drizzle the melted butter or coconut oil. (If desired, add a few more cherries to the top for presentation.)
Bake 35 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for about 10 minutes.
To serve, cut into pieces. If desired, top with a drizzle of milk and extra maple syrup. Store leftovers refrigerated.

Notes

For the vegan variation, use 2 1/2 cups almond milk; the extra 1/2 cup offsets the omission of the egg. Make ahead: Mix up the dries and store in a sealed plastic bag or container; mix up the wets and store in a ball jar or sealed container. When ready to bake, prepare the pan, add the wets and dries, and drizzle with melted butter or coconut oil.

Category: Breakfast
Method: Baked
Cuisine: American

Keywords: baked oatmeal, cherry oatmeal