Baked Cherry Oatmeal with Toasted Pecans

I love to go to the farmer’s market on Saturdays this time of year. Many times we go out to breakfast on our way and I end up eating way more than I should. For a change of pace, I decided to invite our neighbors, Barbara and Dick, and my mother over for breakfast and to go with us to the market. I served baked cherry oatmeal with maple syrup and toasted pecans on the side, sweet cherries and blueberries mixed with Fage Greek yogurt and a little maple syrup to sweeten, orange juice, coffee, and tea. It was a healthy and tasty breakfast! This is a great recipe to prepare when having house guests and can easily be doubled. It also reheats well if there are leftovers or you want to make a batch to eat through the week.
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Baked Cherry Oatmeal with Toasted Pecans
Baked Cherry Oatmeal with Toasted Pecans

                      Baked Cherry Oatmeal

Recipe By     : Sue McLaughlin
Serving Size  : 4     Preparation Time: 0:15
     1/2  cup           Maple syrup
   1                           Egg beaten
   1 1/2  cup         old fashioned oats
     1/2  tsp           baking powder
     1/2  tsp           salt
     1/2  cup          milk
     1/2  tsp           almond extract
     3/4  cup          dried cherries
   1      cup             boiling water
     1/2  cup          Toasted pecan pieces

1. Place dried cherries in a small bowl and cover with the boiling water. Let stand 30 minutes or  overnight to reconstitute the cherries. Drain the cherries reserving the water.

2. Preheat oven to 350 degrees. Spray a casserole dish with Pam. Break the egg into the casserole dish and beat. Mix in the milk, maple syrup, almond extract, the water drained from the cherries. Mix well.

3. Add the oatmeal, baking powder, salt, & cherries. Mix well.

4. Sprinkle with cinnamon. Bake at 350 degrees for 30-35 minutes until the mixture is spongy and beginning to brown. Serve with milk or cream, additional maple syrup, and toasted pecans.

Nutrition (calculated from recipe ingredients)
 Calories: 323
 Calories From Fat: 103
 Total Fat: 12.1g
 Cholesterol: 55.3mg
 Sodium: 390.8mg
 Potassium: 201.2mg
 Carbohydrates: 53.1g
 Fiber: 2.8g
 Sugar: 26.1g
 Protein: 4.6g

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7 Responses to “Baked Cherry Oatmeal with Toasted Pecans”
  1. Barbara Lough says:

    Sue, I got so hungry reading your recipe that I have to go eat something.
    You should tell the people on FAM email about your blog unless you have already and I missed it. A sister-in-law

  2. faithfulfoodie says:

    I haven’t emailed everyone so I will. You can also make this with a can of peaches and just use the juice drained from the can to replace the water the cherries were soaked in and use 1/4 cup of sugar & 1/4 cup of brown sugar in place of the maple syrup.

  3. Ruth Jaycox says:

    Is this the oatmeal we had during the Mark, Beth, Ruth visit in the spring? I think we had it with peaches. It was fab.

    • faithfulfoodie says:

      Yes, I modified the peach recipe to include maple syrup and dried cherries that I brought home from Michigan.

  4. Ruth Jaycox says:

    PS, Love the blog

  5. Dawn says:

    I made the peach version this morning, using raspberry flavored peaches (as that was what I had on hand). I used 1/4 cup honey plus 1 tablespoon molasses instead of the sugars. And lemon extract instead of the almond extract. Skipped the cinnamon. It was delicious. Maybe next time I’ll add some fresh or frozen raspberries, as the hint of raspberry flavor was very complementary to the peaches.

    • faithfulfoodie says:

      Dawn, glad it turned out well. I didn’t even know they made raspberry flavored peaches! I like blueberries with peaches as well. I will have to try that combo while blueberries are so available.

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