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!
- 1 cup dried cherries
- 1/2 cup toasted slivered almonds
- 2 cups of 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.