This cherry vanilla skillet baked oatmeal is an easy and healthy way to enjoy a rustic breakfast! Refined sugar free, vegetarian, gluten free, delicious!
Hello friends! Happy Sunday!
Today is an exciting day, you guys. Becaaaauuuuse, I have joined forces with an awesome group of ladies called The Foodie Mamas! Every 15th of the month, this group and I will bring you mouthwatering, delicious recipes based around a common ingredient. This month??? CHERRIES! Heck yes!
Cherries just scream Pacific Northwest to me. Rainier cherries are one my absolute fave Summertime goodies. They start popping up at Farmer’s markets right around the first day of Summer, and only stick around for a few precious months.
Well… totally too early to make something with those amazing flavor bombs, so I tried some different variations of this oatmeal with different frozen cherries. You know what? Tart, pie cherries came out the best. This oatmeal is refined sugar free, but still pretty sweet from all the maple syrup. The pie cherries balance that out.
On another note: sweet dark cherries turned the oatmeal GREY! Whoa. Tasted pretty good (um.. duh… cherries), but GREY OATMEAL! ACK! So… use what you can get, but keep this in mind. Ha!
- Coconut oil or butter for greasing pan
- 4 cups fresh or frozen pitted cherries*
- 1 1/2 cups rolled oats
- 3/4 tsp ground cinnamon
- 3/4 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups unsweetened almond milk
- 1 tsp pure vanilla extract
- 1/3 cup pure maple syrup
- 3/4 cup unsalted hazelnuts
- 3/4 cup unsalted walnuts
Preheat oven to 350 degrees F. Grease a large oven safe skillet with coconut oil or butter. Spread the cherries evenly along the bottom of the skillet. Set aside
In a large mixing bowl, combine the oats, cinnamon, baking powder, and salt. Stir until well combined.
In a separate medium bowl, whisk the eggs. Add the almond milk, vanilla extract, and maple syrup. Stir until well combined.
Add the egg mixture to the oats mixture and stir until well combined.
Pour evenly over cherries in the skillet. Top evenly with the hazelnuts and walnuts.
Bake 45 minutes, or until oatmeal is set.
Let rest for about 5 minutes before serving.
The hubbs and I have been making this skillet baked oatmeal for a while now, as it makes GREAT leftovers! It makes about 8 servings, so almost enough to have breakfast each morning during the work week. Make a batch on Sunday, then just reheat and breakfast is done!
OK guys! These FoodieMamas are AMAZING! Check out all of these gorgeous cherry recipes!
Big thanks to The FoodieMamas for being so welcoming! So pumped to get this monthly roundup started. 🙂
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