1/4 Photos of 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.
My Private Note
Units: US | Metric
- 1Pre-heat oven to 350 degrees.
- 2Spray a 9x7 casserole dish (can use 9x9 dish or the ramekins) with non-stick cooking spray. Set aside.
- 3In large bowl, combine first 7 ingredients. Stir well & pour evenly into prepared dish or ramekins. Set aside.
- 4In a large saucepan, combine milk, brown sugar & butter to a boil. Watch closely, as it will foam up & boil over very quickly.
- 5When the mixture boils, remove from heat & stir in the almond extract.
- 6Pour boiling mixture over dry ingredients in casserole dish or ramekins. Stir gently to distribute evenly.
- 7Bake 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.
- 8Can be served with milk, butter or syrup, but my family prefers to eat it plain.
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Nutritional Facts for Cherry-Almond Baked Oatmeal
Serving Size: 1 (212 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 527.9
- Calories from Fat 251
- Total Fat 27.9 g
- Saturated Fat 8.6 g
- Cholesterol 37.0 mg
- Sodium 130.7 mg
- Total Carbohydrate 60.5 g
- Dietary Fiber 6.9 g
- Sugars 27.0 g
- Protein 13.0 g
The following items or measurements are not included: