OVERNIGHT CHERRY-ALMOND OATMEAL
Would you like breakfast ready for you when the sun comes up? If so, try my hot cereal. It's so simple-just place the ingredients in the slow cooker and turn it on before you go to bed. In the morning, enjoy a healthy, warm and satisfying dish. -Geraldine Saucier, Albuquerque, New Mexico
Provided by Taste of Home
Time 7h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cook, covered, on low until oats are tender, 7-8 hours., Stir before serving. If desired, serve with additional milk.
Nutrition Facts : Calories 276 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.
CHERRY ALMOND OATMEAL BAKE
Steps:
- Start by pre-heating your oven to 350 degrees and then wash and grate your apple. You could also substitute the apple with 1 cup of cinnamon apple sauce. However, the grated apple adds a little more texture.
- Mix the almond extract with your milk.
- Then sprinkle the oatmeal in a greased glass casserole dish and pour the milk on top.
- Next, layer the remaining ingredients on top of the oatmeal.
- Carefully add the casserole to the oven. It will be a little liquidy until the oatmeal soaks up the milk.
- Bake at 350 degrees for 45 minutes.
- Let cool for 5 to 10 minutes, scoop and serve!
Nutrition Facts : Calories 249 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 68 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
HEALTHY CHERRY ALMOND OATMEAL SMOOTHIE
A healthy summer breakfast on the go, this sweet and tart smoothie keeps you full longer thanks to extra fiber from the oats.
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the oats and 1/4 cup hot water, and rest for 5 minutes.
- In the pitcher of a blender, add the oat mixture, the cherries, yogurt, 2 tablespoons cold water, the honey, almond extract and a pinch of salt. Blend on high speed until very smooth. Pour into a glass and serve immediately.
Nutrition Facts : Calories 290 calorie, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 170 milligrams, Carbohydrate 62 grams, Fiber 7 grams, Protein 11 grams
CHERRY VANILLA OATMEAL
Provided by Ellie Krieger
Categories main-dish
Time 10m
Yield 2 servings (serving size about 1 1/4 cups)
Number Of Ingredients 7
Steps:
- Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat. Stir in the vanilla extract and cherry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl.
CHERRY-ALMOND BAKED OATMEAL
One day I decided that I needed to find a way to enjoy eating oatmeal. After trying several techniques, this is the version I have created that will not only let me enjoy it, but my family as well. It's not dried out & it's not too sloppy, with a burst of exciting flavors that are far from the stale fruit taste of instant oatmeal. This can be made in either a casserole dish or 4-6 individual ramekins (depending on the size of your ramekin.) I have made this many times in ramekins so my toddler & I can each eat one for breakfast & then I wrap the cooled leftovers in plastic wrap & refrigerate for the next day. Warmed in the microwave for a minute & she & I can enjoy another quick & healthy breakfast.
Provided by Tinkerbell
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees.
- Spray a 9x7 casserole dish (can use 9x9 dish or the ramekins) with non-stick cooking spray. Set aside.
- In large bowl, combine first 7 ingredients. Stir well & pour evenly into prepared dish or ramekins. Set aside.
- In a large saucepan, combine milk, brown sugar & butter to a boil. Watch closely, as it will foam up & boil over very quickly.
- When the mixture boils, remove from heat & stir in the almond extract.
- Pour boiling mixture over dry ingredients in casserole dish or ramekins. Stir gently to distribute evenly.
- Bake uncovered in 350 degree oven for 30-35 minutes or until the milk is absorbed & oats are tender. Timing will vary by a few minutes depending on the size of your dish or ramekins.
- Can be served with milk, butter or syrup, but my family prefers to eat it plain.
Nutrition Facts : Calories 527.9, Fat 28, SaturatedFat 8.7, Cholesterol 37.1, Sodium 130.7, Carbohydrate 60.5, Fiber 7, Sugar 27, Protein 13
PRESSURE-COOKER CHERRY-ALMOND OATMEAL
Steps:
- In a 6-qt. electric pressure cooker, combine all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally., Let stand 10 minutes before serving (oatmeal will thicken upon standing). If desired, serve with additional almond milk.
Nutrition Facts : Calories 296 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 62g carbohydrate (40g sugars, Fiber 4g fiber), Protein 4g protein.
CHERRY-ALMOND OATMEAL COOKIES
Make and share this Cherry-Almond Oatmeal Cookies recipe from Food.com.
Provided by Nurse_Corie
Categories Drop Cookies
Time 47m
Yield 48 cookies, 1 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- In a small bowl combine cherries and kirsch, triple sec or hot water. Let stand for 30 minutes; drain well.
- Meanwhile, combine butter and shortening until well blended. Add brown sugar, sugar, baking soda and salt until well blended. Beat in eggs. Beat in flour until well mixed. Stir in oats. Add drained cherries and almonds.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to wire rack; let cool.
- To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 4903.8, Fat 239.8, SaturatedFat 91.4, Cholesterol 667, Sodium 3431.3, Carbohydrate 627.5, Fiber 33, Sugar 318.1, Protein 79.4
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