Cherry Baked Oatmeal
Recipe by Sara Parsons
2 Cups old-fashioned rolled oats
¾ Cup brown sugar (or can substitute ¼ local honey)
1 Cup nuts or seeds (i.e. sliced almonds, chopped walnuts, pumpkin seeds, etc.)
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon ground cardamom
½ teaspoon salt
½ Cup apple sauce (or substitute 2 local eggs)
1 can full-fat coconut milk (or substitute 2 Cups milk or milk alternative)
1 heaping teaspoon vanilla extract
¼ teaspoon almond extract (optional)
4 Tablespoons melted coconut oil or butter (plus an additional Tablespoon for greasing the casserole dish)
2 Cups fresh, local cherries, pitted and cut in half
- Wash, de-stem, and pit the cherries. Cut them in half and set aside for now.
- In a medium-sized mixing bowl, mix the oats, brown sugar, nuts (or seeds), baking powder, spices, and salt.
- In a separate, medium-sized mixing bowl, whisk the applesauce (or eggs), coconut milk (or milk preference), vanilla, and almond extract. Whisk until well combined.
- Combine the wet mixture with the dry mixture. Add the melted oil or butter. Mix well.
- Grease a 9×13” casserole dish with coconut oil or butter.
- Evenly distribute the pitted, halved cherries on the bottom of the casserole dish until it is completely covered. Pour the oat mixture over the cherries evenly. Any additional cherries can be sprinkled on top of the oat mixture.
- Bake for 40-45 minutes at 325 degrees.
- Allow the baked oatmeal to cool and set for approximately 10-15 minutes before serving.
*This recipe is very flexible. Feel free to add any dried fruits, nuts, or seeds that you’d like. Feel free to garnish the top with chopped nuts or seeds as well!
*This dish can be made with gluten-free oats and can be vegan if using applesauce, alternative milk, and coconut oil.