Sweet summer cherries are studded throughout this hearty baked oatmeal. Homemade Salted Maple Almond Butter is baked through the center, providing a deep, nutty flavor.
3tablespoonsunsalted buttermelted, browned and cooled
2teaspoonspure vanilla extract
2cupspitted and diced dark sweet cherriesfrozen cherries are fine too; just thaw before use!
6heaping teaspoons Salted Maple Almond Butter or store-bought almond butter
Instructions
For the Salted Maple Almond Butter:
Place the almond in a food processor. Process for 6 minutes, scraping down the sides in 2 minute increments. Add 1-2 teaspoons of oil and process to reach desired creaminess. Add the maple syrup and sea salt and pulse just to combine. Store in an airtight container in the fridge for up to 2 months.
For the Baked Oatmeal:
Preheat oven to 375.
Grease the bottom of six 8-oz ramekins with cooking spray.
Divide 1 ½ cups of the cherries into the bottoms of ramekins.
Combine the oats, salt, and baking powder in a bowl. Divide among ramekins (⅓ cup per ramekin.
Combine the cooled brown butter, maple syrup, milk, eggs, and vanilla in a bowl with a whisk. Divide and pour over the oats in the ramekins (about ½ cup liquid per ramekin).
Place the remaining ½ cup cherries on top of the mixture in each ramekin and a teaspoon of almond butter in the center.
Bake for about 30 minutes until just set and golden on top. Serve warm with ¼ cup milk or vanilla yogurt poured over the top.
Notes
This oatmeal keeps really well throughout the week for breakfast. We simply reheat in the microwave for 1-2 minutes before adding milk or yogurt to the top. If you don't have ramekins, feel free to assemble this as described above in an 8x8 square pan.Calories: 327
Fat: 13.3 grams
Total Carb: 41.7
Fiber: 3.6 g
Protein: 11.7 g
Sugar: 18.8 g