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."
 
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photo by Darkhunter photo by Darkhunter
photo by Darkhunter
photo by Darkhunter photo by Darkhunter
photo by Darkhunter photo by Darkhunter
photo by Tinkerbell photo by Tinkerbell
Ready In:
45mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. This is a great technique to cook oatmeal. The texture was just right, not too mushy and wet. I love the addition of apples, cherries and pecans. The only thing I didn't really care for was the flavor from the almond extract, so next time I will leave it out. I might add more pecans next time too, because I LOVE pecans! Made for Pick A Chef, Spring 2010.
     
  2. Delicious!! Another winner, *Tink! Only change I made was to use chopped almonds instead of pecans. Just for the photos, sprinkled a little "dark pink" sugar on top. Loved the different textures. Smelled wonderful in the oven, and tasted like a really good apple crisp. Thnx for sharing another of your recipes, *Tink. Made for THINK PINK Oct 2009.
     
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RECIPE SUBMITTED BY

Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
 
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