CHERRY BAKED OATMEAL
This cherry baked oatmeal is one of our best loved breakfast recipes. It's delicious, simple to make, naturally sweet, vegan, and gluten-free.
Provided by a Couple Cooks
Categories Breakfast
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
BERRY-OATMEAL BAKE
This breakfast bake is easy on the calories and fat and as pretty as a picture. With its berries and oat-almond topping, it's almost like a tart, sweet fruit cobbler-great with a little Greek yogurt or milk on top.
Provided by Food Network Kitchen
Time 1h10m
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
- For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
- For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
- To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.
Nutrition Facts : Calories 270 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 45 milligrams, Sodium 140 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 6 grams, Sugar 25 grams
CHERRY BAKED OATMEAL RECIPE
Steps:
- 1. Preheat the oven to 375 degrees. 2. In a small mixing bowl, combine oats, cinnamon, baking powder, and salt. Set aside. 3. In a separate bowl, combine almond extract, milk, whisked eggs, maple syrup, and melted coconut oil. 4. Add the dry to the wet and stir to combine. Stir in frozen cherries as well. 5. Transfer the mixture to a baking dish. You can use a square dish (9x9 works!) or an oval dish like mine. 6. Bake for 45 minutes. Serve with your favorite nut butter on top!
Nutrition Facts : Calories 261 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 9 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 163 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHERRY-ALMOND BAKED OATMEAL
One day I decided that I needed to find a way to enjoy eating oatmeal. After trying several techniques, this is the version I have created that will not only let me enjoy it, but my family as well. It's not dried out & it's not too sloppy, with a burst of exciting flavors that are far from the stale fruit taste of instant oatmeal. This can be made in either a casserole dish or 4-6 individual ramekins (depending on the size of your ramekin.) I have made this many times in ramekins so my toddler & I can each eat one for breakfast & then I wrap the cooled leftovers in plastic wrap & refrigerate for the next day. Warmed in the microwave for a minute & she & I can enjoy another quick & healthy breakfast.
Provided by Tinkerbell
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees.
- Spray a 9x7 casserole dish (can use 9x9 dish or the ramekins) with non-stick cooking spray. Set aside.
- In large bowl, combine first 7 ingredients. Stir well & pour evenly into prepared dish or ramekins. Set aside.
- In a large saucepan, combine milk, brown sugar & butter to a boil. Watch closely, as it will foam up & boil over very quickly.
- When the mixture boils, remove from heat & stir in the almond extract.
- Pour boiling mixture over dry ingredients in casserole dish or ramekins. Stir gently to distribute evenly.
- Bake uncovered in 350 degree oven for 30-35 minutes or until the milk is absorbed & oats are tender. Timing will vary by a few minutes depending on the size of your dish or ramekins.
- Can be served with milk, butter or syrup, but my family prefers to eat it plain.
Nutrition Facts : Calories 527.9, Fat 28, SaturatedFat 8.7, Cholesterol 37.1, Sodium 130.7, Carbohydrate 60.5, Fiber 7, Sugar 27, Protein 13
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