I’m obsessed with oatmeal for breakfast. However, due to my long commute and extreme disdain for early mornings, it’s difficult for me to actually make breakfast in the morning. Anything that requires more than pouring into a bowl or heating in the microwave isn’t realistic for me in the long term.
That’s where making steel-cut oats overnight and this awesome baked oatmeal come in handy. Both can be made in big batches and store beautifully in the fridge throughout the week.
This cherry-vanilla baked oatmeal is an adaptation of Heidi Swanson‘s baked oatmeal from the gorgeous Super Natural Every Day. I’ve made her recipe verbatim before and absolutely loved it. This past weekend, I wanted to make it again but only had cherries and vanilla soy milk on hand, so Cherry-Vanilla Baked Oatmeal was born.
Cherry-Vanilla Baked Oatmeal
Adapted from Super Natural Every Day (original recipe can be found via Lottie + Doof)
2 cups rolled oats
1/2 cup walnut pieces
1/3 cup sugar or maple syrup
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups vanilla soy milk
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
2 cups sweet cherries, pitted and halved
Preheat the oven to 375 degrees and place a rack in the upper third of the oven. Spray a 9×13 glass casserole dish with cooking spray (or use butter).
In a medium bowl, mix the oats, half the walnuts, sugar (if using), baking powder, cinnamon and salt. In another bowl, whisk the maple syrup (if using), soy milk, egg, butter and vanilla.
Arrange 1 cup of the pitted/halved cherries in a single layer at the bottom of the prepared baking dish. Cover with the oat mixture, then slowly drizzle the wet mix over the oats. Give the dish a couple of gently thwacks on the counter to ensure even distribution of the wet mixture through the dry. Scatter the rest of the cherries and walnuts on top.
Bake for 35-45 minutes, until the top is golden brown and the oatmeal is set. Let cool for a few minutes before serving, and store leftovers in the fridge (will keep up to a week or so).