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Breakfast recipe · from the recipe book

Cherry Cocoa Almond Baked Oatmeal

A deep cocoa oat bake studded with juicy sweet cherries, with a tender custardy middle and a crisp toasted almond top.

Cherry Cocoa Almond Baked Oatmeal

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • ¼ cup25 gUnsweetened cocoa powder
  • 1⅛ tsp5 gBaking powder
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • 1¾ cups (410 ml)420 gMilk, 2%
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 large100 gEggs
  • 2½ tbsp50 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • 2 cups pitted300 gSweet cherrieshalved
  • ¼ cup whole35 gAlmondsroughly chopped
  • 1⅛ tsp5 gCanola oil

Steps

  1. Preheat the oven to 375°F (190°C). Brush an 8-inch square baking dish with the canola oil.
  2. Halve the cherries and chop the almonds; set both aside.
  3. In a large bowl, whisk together the oats, unsweetened cocoa powder, baking powder, cinnamon and salt until the cocoa powder is evenly mixed in.
  4. In a second bowl, whisk the eggs, milk, Greek yogurt, maple syrup and vanilla until smooth.
  5. Pour the egg and milk mixture into the cocoa oat mixture and stir until no dry streaks of cocoa powder remain.
  6. Fold in half of the cherries, then spread the batter evenly in the baking dish.
  7. Scatter the remaining half of the cherries and all of the almonds over the top.
  8. Bake 35 to 40 minutes, until set in the center and a thermometer inserted in the middle reads 160°F (71°C).
  9. Cool 10 minutes, then cut into 4 squares and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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