Ingredients
Scale
- 2½ cups old-fashioned rolled oats (certified gluten-free if needed)
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups milk (dairy or non-dairy)
- ⅓ cup pure maple syrup or honey
- 2 large eggs (or 2 flax eggs for vegan)
- 3 tablespoons melted butter or coconut oil
- 2 teaspoons vanilla extract
- ¾ teaspoon almond extract (use ½ teaspoon if you prefer milder almond flavor)
- 1½ cups fresh or frozen pitted cherries (sweet or tart, do not thaw if frozen)
- ½ cup sliced almonds, divided
- Optional: 2 tablespoons brown sugar for sprinkling on top
- Optional toppings: additional sliced almonds, fresh cherries, maple syrup, yogurt, or whipped cream
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish generously with butter or cooking spray. Set aside.
- Prepare the cherries (if using fresh). If using fresh cherries, pit them and cut them in half. If using frozen cherries, use them directly from the freezer without thawing—this prevents excess moisture from making the oatmeal soggy.
- Toast the almonds (optional but recommended). Spread the sliced almonds on a small baking sheet and toast in the preheating oven for 3-5 minutes until fragrant and lightly golden. Watch carefully as they can burn quickly. Remove and set aside. Reserve about 2 tablespoons for topping.
- Mix the dry ingredients. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to distribute the spices and baking powder evenly throughout the oats.
- Whisk the wet ingredients. In a medium bowl, whisk together the milk, maple syrup, eggs, melted butter, vanilla extract, and almond extract until smooth and well combined. The mixture should be uniform with no streaks of egg visible.
- Combine everything together. Pour the wet ingredients into the bowl with the dry ingredients. Add the cherries and most of the toasted almonds (reserving about 2 tablespoons for topping). Stir gently until everything is evenly combined and all the oats are moistened. The mixture will look quite wet and loose—this is correct!
- Transfer to baking dish. Pour the oatmeal mixture into your prepared baking dish and spread it out evenly with a spatula. Arrange the reserved almonds on top, pressing them slightly into the mixture. If using, sprinkle the brown sugar over the top for a lightly caramelized crust.
- Bake until golden and set. Place the dish in your preheated oven and bake for 40-45 minutes, until the top is golden brown and the center is set (not jiggly when you gently shake the pan). The edges should be pulling away slightly from the sides. If the top starts browning too quickly before the center is set, loosely tent it with aluminum foil for the last 10-15 minutes of baking.
- Cool and serve. Remove from the oven and let cool for 5-10 minutes before serving. The oatmeal will firm up significantly as it cools, making it easier to cut into clean squares. Serve warm with your favorite toppings like additional cherries and almonds, a drizzle of maple syrup, a dollop of Greek yogurt, or a splash of cold milk.
Notes
- Cherry Options: Fresh sweet cherries (Bing, Rainier) are available May through August. Frozen cherries work year-round—use them directly from the freezer. Tart cherries (Montmorency) create a more pie-like flavor but may need extra sweetener. Canned cherries (drained) can work in a pinch but may be softer in texture.
- Almond Extract Intensity: Almond extract is very concentrated. Start with ¾ teaspoon for a pronounced but balanced almond flavor. Use ½ teaspoon for a more subtle taste, or increase to 1 teaspoon if you’re a true almond lover. Too much can taste artificial.
- Make It Vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), use non-dairy milk, and substitute coconut oil or vegan butter for the butter.
- Make It Gluten-Free: Use certified gluten-free oats, which are processed in dedicated facilities to prevent cross-contamination with wheat.
- Make It Nut-Free: Omit the almond extract and use only vanilla extract. Replace sliced almonds with sunflower seeds or pepitas, or simply omit them entirely.
- Sweetness Level: The recipe as written is moderately sweet. If your cherries are very tart or you prefer sweeter oatmeal, increase maple syrup to ½ cup. For less sweet, reduce to ¼ cup.
- Texture Preference: For firmer, more sliceable oatmeal (like breakfast bars), bake for the full 45 minutes. For softer, more spoonable oatmeal, bake for 38-40 minutes.
- Preventing Soggy Bottom: Make sure your baking dish is well greased. If you’re concerned about sticking, line the bottom with parchment paper for easy removal
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (⅛ of recipe)
- Calories: 265
- Sugar: 15g
- Sodium: 220mg
- Fat: 10
- Saturated Fat: 3.5
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 55mg