Cherry and Almond Baked Oatmeal

Your family will love you even more when you serve warm bowls of this oatmeal before they go off to school or work, especially on these cooler mornings this time of year. I’ve prepared many oatmeal recipes and this one has become our favorite. Maple syrup, nutmeg, cinnamon, and vanilla beans flavor the oatmeal, the almonds give a crunch, and the cherries are a nice surprise. If you do not have a vanilla bean you can substitute 1-2 teaspoons of a good vanilla extract. If possible try to find vanilla beans (they are cheaper @ beanilla.com) they make a big difference. Frozen cherries work great and are available year round. To save you time in the morning, prepare the night before and refrigerate, then let it set out of the refrigerator for 30 minutes before baking. Enjoy!

2 C. milk
1/2 C. maple syrup
1 egg
3 Tbsp. melted butter
1/4 tsp. nutmeg
1 tsp. ground cinnamon
beans from one vanilla bean pod
1/2 tsp. sea salt
1-3/4 C. oats
1 tsp. baking powder
1 cup toasted almonds, chopped
3/4 lb. dark cherries,
pitted and halved
turbinado sugar, for finishing
milk or cream for serving

Preheat the oven to 350 degrees and generously butter an 8 inch baking dish.

In a large mixing bowl, whisk the milk, maple syrup, egg, butter, nutmeg, cinnamon, vanilla beans, and salt together well. In another bowl, combine the oats, baking powder, half the almonds, and cherries.

Pour the oat and cherry mixture into the dish in an even layer. Pour the milk mixture over the oats, everything should be saturated, and then sprinkle the top with the remaining almonds and the turbinado sugar. Bake on the middle rack for 30 minutes, or until the liquid is mostly absorbed but still moist.

Serve each bowl warm with a little more milk or cream.