Need something new for breakfast? I’m pretty sure you’ll love this baked cherry oatmeal as much as I do. Try it, and click on my affiliate links to purchase what you need to make this in your home.
Morning in my house is no fun. Ok, who here is truly a morning person? I didn’t think so.
Between the wee ones not dressing appropriately for the weather and no one knowing what to pack for lunch, I often “forget to eat.”
The only good news? My kids walk to school, so I never have the panic of missing the bus. Needless to say, I always look for solutions.
My kids are in love with the school lunch printable I made recently. I promise – you want this printable if you have kids in the house!
My breakfast remains a challenge. I generally remember to make coffee, especially since I’m obsessed with my spicy cinnamon mocha right now. That’s not “real food,” however.
We have a ton going on in our lives right now, and one goal is to get weight on my newly minted 14 year old son. He’s growing taller, but he’s also losing weight.
He just isn’t hungry too often because all he wants to do is sleep. His doctor suggested we feed him anything we can. That means encouraging he eat dinner again just before bed and any dessert he wants.
He often doesn’t want more dinner, but when I make him a cherry or apple crisp, he runs downstairs, even if he’s already in bed and ready to sleep.
The only problem? I love crisps as much as he does, but I can’t justify eating them as often. I make individual crisps in ramekins so I don’t have leftovers sitting around, but how do I make one for him and not one for me?
Last night, I pondered that problem as I enjoyed a delicious cherry crisp. Again. As I scrolled through Instagram, I saw a friend who had posted a baked oatmeal.
My crisp is sorta, kinda like that – well, except that my crisp is a dessert. Right then and there, I decided to make a baked cherry oatmeal that satisfies my cravings.
That means the brown sugar count goes down and the oatmeal count goes up. I removed the flour and butter from the topping.
And you know what? This was an amazing breakfast. So amazing, I almost feel guilty I made this and didn’t share with my kids.
It wasn’t overly sweet but had so much flavor, which is just what I want in the morning. Use gluten free oats and coconut milk, and this a fantastic gluten free dairy fee breakfast. Go ahead, be jealous.
No go make your own baked cherry oatmeal!
If you live my life and make breakfast only to get busy and forget to eat it or have to stick your coffee cup in the microwave umpteen times, this is your solution.
As delicious as the baked cherry oatmeal tastes straight from the oven, when I finally finished it long after it cooled to room temperature. It tasted just as good then as it did with the first warm bite.
If you’re a visual learner, watch the video tutorial, too.
How to Make Individual Baked Cherry Oatmeal
Preheat oven to 400 degrees. Add frozen cherries to a ramekin and let defrost overnight or for a minute thirty in your microwave the morning of.
Sprinkle on cornstarch, cinnamon, and almond extract. Stir to combine.
Why cornstarch? This ensures the delicious cherry juice doesn’t overtake the dish. It has no flavor, but you don’t end up with a soupy baked cherry oatmeal.
In a separate bowl, add oats, cinnamon, nutmeg, brown sugar, and salt. Stir to ensure it’s well distributed.
Add milk and stir. Not all milk gets absorbed yet, but you want to at least coat the oats. Pour oat mixture over cherries.
Bake in 400 degree oven for 17-19 minutes, until cherries start bubbling up on the sides. Cool baked cherry oatmeal just until it’s safe to eat without burning your mouth, then enjoy!
Have you ever tried baked cherry oatmeal? What are your favorite breakfast foods?
Baked Cherry Oatmeal
Ingredients
- 1 cup frozen cherries thawed
- 1/2 teaspoon cornstarch
- 1/4 teaspoon cinnamon divided
- Splash almond extract
- 3/4 cup oats
- 1/2 teaspoon brown sugar
- Dash nutmeg
- Dash salt
- 2 tablespoons milk
Instructions
- Preheat oven to 400 degrees.
- Add thawed cherries and juice to a ramekin. Sprinkle on cornstarch, two shakes of cinnamon, and almond extract. Stir to combine.1 cup frozen cherries, 1/2 teaspoon cornstarch, 1/4 teaspoon cinnamon, Splash almond extract
- In a separate bowl, add oats, remaining cinnamon, nutmeg, brown sugar, and salt, then stir.3/4 cup oats, 1/2 teaspoon brown sugar, Dash nutmeg, Dash salt
- Add milk and stir again. Pour oat mixture over cherries.2 tablespoons milk
- Bake in 400 degree oven for 17-19 minutes, until cherries start bubbling.
- Let rest 2-3 minutes, then enjoy.
Video
Notes
- For a gluten-free and dairy-free option, simply swap to gluten-free oats and coconut milk.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
Great!
Thanks – I’m so glad you liked it. This is one of my favorite breakfasts!
Hello, thank you for a lovely recipe!
I was just wondering if I can adjust this to make it on the stove as I don’t have a working oven at the moment, or if you could recommend me a similar recipe I would really appreciate that.
I have not ever made this on the stove, and I don’t see it working great, as the topping needs to be cooked from all sides. Possibly on a grill it might work or in a toaster oven. I don’t have another recipe like this that works on stovetop that I know of. Good luck!