Save This vibrant sour cherry oatmeal bake transforms ordinary breakfast into something extraordinary. The tangy cherries burst with flavor against creamy baked oats, while the almond topping adds irresistible crunch. I discovered this recipe years ago when looking to break out of my breakfast rut, and it's become my signature dish for weekend brunches.
I first created this recipe during cherry season when I had an abundance from our local farmers market. My family was immediately hooked by the combination of tart cherries and sweet almond crunch—now they request it for every special breakfast gathering.
Ingredients
- Old fashioned rolled oats: provide hearty texture and nutty flavor look for thick cut varieties for best results
- Light brown sugar: adds caramel notes that complement the cherries
- Cinnamon and nutmeg: create warming spice notes that enhance the fruit
- Sour cherries: deliver bright tangy flavor fresh are best when in season but frozen work beautifully year round
- Sliced almonds: create the perfect crunchy topping toast them lightly beforehand for enhanced flavor
- Whole milk: creates rich creamy texture use highest quality available for best results
- Butter: adds richness and helps create golden edges use European style for extra flavor
- Vanilla extract: enhances all other flavors splurge on pure extract rather than imitation
Instructions
- Prepare the baking dish:
- Heat oven to 350°F and thoroughly grease your baking dish ensuring you get into all corners to prevent sticking. A light coating of butter followed by a dusting of flour creates the perfect non stick surface.
- Mix the dry base:
- Combine oats brown sugar cinnamon nutmeg salt and baking powder in a large bowl whisking thoroughly to distribute the spices evenly. Breaking up any brown sugar clumps with your fingers ensures even sweetness throughout.
- Create the wet mixture:
- Whisk eggs until frothy before adding milk melted butter and vanilla extract. The frothy eggs help create a lighter texture in the finished dish. Make sure butter has cooled slightly before adding to prevent cooking the eggs.
- Combine wet and dry:
- Pour the liquid ingredients into the oat mixture stirring gently with a wooden spoon. Mix just until no dry spots remain overmixing will make the oatmeal tough. The consistency should be fairly loose as the oats will absorb liquid during baking.
- Prepare the cherries:
- Toss pitted sour cherries with sugar and cornstarch coating each cherry evenly. This step creates a jammy texture as they bake and prevents the fruit juices from making the oatmeal soggy.
- Layer the components:
- Spread half the oat mixture into your prepared dish creating an even layer. Distribute the cherry mixture evenly across the surface then carefully pour remaining oat mixture on top spreading gently to cover most cherries.
- Create the almond topping:
- Mix sliced almonds cold butter cubes and sugar with your fingertips until butter is incorporated in small pea sized pieces. The cold butter will melt during baking creating pockets of buttery crunch throughout the topping.
- Bake to golden perfection:
- Place in preheated oven and bake until edges are set and top is golden brown about 35 minutes. The center should still have slight movement when gently shaken this ensures a creamy rather than dry texture.
- Rest before serving:
- Allow to cool for 10 minutes before serving which lets the oatmeal set up properly and prevents burning your mouth on molten cherry pockets.
Save The sour cherries truly make this dish special. While sweet cherries work fine they lack the bright tanginess that balances the rich oats. I discovered this difference when making the recipe with different cherry varieties my grandmother used to make preserves with sour cherries from her backyard tree and this recipe brings back those childhood memories.
Storage Tips
This oatmeal bake keeps wonderfully for several days making it perfect for busy weeks. Store leftovers covered in the refrigerator for up to 5 days. The texture actually improves overnight as the flavors meld together. Reheat individual portions in the microwave for about 45 seconds or return to a 350°F oven for 10 minutes if reheating the entire dish.
Seasonal Adaptations
While sour cherries create the signature flavor this baked oatmeal works beautifully with seasonal substitutions throughout the year.
Serving Suggestions
Transform this humble baked oatmeal into an impressive brunch centerpiece with thoughtful accompaniments. Serve squares warm with a dollop of Greek yogurt or crème fraîche for tangy contrast. For special occasions drizzle with warm maple syrup or honey just before serving. I love setting up a toppings bar with fresh fruit yogurt and various nuts so guests can customize their portions.
Ingredient Substitutions
This recipe welcomes adaptations based on dietary needs or what you have available. The oatmeal base provides a forgiving canvas for experimentation.
Save Recipe FAQ
- → Can I use regular sweet cherries instead of sour cherries?
Yes, you can substitute sweet cherries. Reduce the added sugar to balance the flavor, if desired.
- → Is it possible to make this dish vegan?
Absolutely! Use flax eggs, plant-based milk, and vegan butter or coconut oil for a dairy-free, egg-free result.
- → Can I prepare this baked oatmeal ahead of time?
Yes, it can be baked in advance and gently reheated before serving. Store covered in the refrigerator.
- → Which type of oats works best?
Old-fashioned rolled oats give the best texture. Quick oats may result in a softer bake.
- → How can I enhance the almond flavor?
Add a small amount of almond extract to the base for extra nutty aroma and taste.
- → Is this bake gluten-free?
Use certified gluten-free oats and a non-dairy milk to accommodate gluten and dairy sensitivities.