We’ve been in a bit of a breakfast rut lately, so I’ve spent some time trying to reformulate some of our favorite flavors into healthy meals. I have a favorite recipe of cherry chocolate chip cookies that I’d love to have around all the time if they wouldn’t completely sabotage our health and fitness goals! 😛 I took those cherries, paired them with almonds, and added them to a baked oatmeal – with no added sugar, though a drizzle of maple syrup on top makes for a nice touch of sweetness if needed!
If you’re not being too particular about your sugar intake, a handful of those tiny chocolate chips would make a great addition too! Best of all, you can make a batch of this oatmeal on a Sunday and have the next few days of breakfasts covered to make busy mornings a little easier. If you’ve been reading here for any length of time, you know I love anything that will make the work week faster without sacrificing health or flavor!
Cherry Almond Baked Oatmeal
- 1 cup dried cherries
- 1/2 cup toasted slivered almonds
- 2 cups oatmeal
- 1 teaspoon baking powder
- 2 cups almond milk (or milk variety of your choice)
- 1 teaspoon almond extract
- 2 teaspoons coconut oil
- 1/4 teaspoon cardamom
- Preheat the oven to 375 degrees.
- Spread the almonds on a baking sheet and toast until golden. This only takes 2-3 minutes, so don’t wander too far and check often!
- In a large mixing bowl, combine the cherries, oatmeal, almonds, cardamom, and baking powder.
- In a separate bowl, whisk together the almond milk, melted coconut oil, and almond extract.
- Pour the almond milk mixture over the dry ingredients and stir until combined.
- Pour the oatmeal mixture into an 8×8 baking dish that you’ve prepared with non-stick spray.
- Bake for 20 minutes. Store in the fridge in a sealed container for up to 4-6 days.