• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Facebook
  • Instagram
  • Pinterest

The Dietitian Feed

Recipes to nourish

  • Home
  • Recipes
    • Breakfast
    • Mains
    • Meal Prep Lunches
    • 30 Minute Meals
    • Salads
    • Sides
    • Snacks
    • Sweets
    • Vegetarian
    • Gluten-Free
  • Blog
  • Brand Partnerships
  • About

in Breakfast, Gluten-Free, Snacks · February 18, 2021

Vanilla Cherry Almond Baked Oatmeal

Jump to Recipe Print Recipe

Vanilla Cherry Almond Baked Oatmeal is the perfect complement to your slow Saturday mornings & will have your house smelling amazing while it bakes for the ultimate weekend vibes. Pair with a strong cup of coffee & you’re set!

Ingredients in Vanilla Cherry Almond Baked Oatmeal

Part of why I love this dish so much is the simplicity of all the ingredients, you likely have most of these ingredients already in your pantry & fridge!

  • Large flake rolled oats (I prefer large flake to the other types)
  • Cinnamon and nutmeg, because no oatmeal dish can go without cozy spices
    chia seeds for a fibre boost!
  • Typical baking ingredients including salt, baking powder and vanilla extract
  • Milk- I used 1% here. I haven’t tried any other variations such as almond. I used regular diary milk here because milk gives a boost of protein where its almond counterpart wouldn’t.
  • Eggs
  • Honey
  • Olive oil- a great way to add some healthy fats!
  • Frozen cherries- fresh would work, however this dish can be made year round using frozen!
  • Almonds
  • Vanilla Cherry Almond Baked Oatmeal
  • Vanilla Cherry Almond Baked Oatmeal

Make Ahead Option for Vanilla Cherry Almond Baked Oatmeal

This breakfast is no doubt the ultimate weekend brunch dish, however this can easily be made ahead for easy breakfast all workweek. I made a batch for myself on Sunday and plan to enjoy a slice or two with some Greek yogurt before heading off to work in the morning.


This dish will last in the fridge for about 4-5 days. Reheat in the microwave for about 25 seconds and serve with a dollop of greek yogurt on top, even a drizzle of maple syrup or honey if you’d like!

Browse other breakfast recipes on my blog!

If you try out this recipe, leave a star rating and review in the comments below. I’d love to know what you think. Enjoy!

Vanilla Cherry Almond Baked Oatmeal

Vanilla Cherry Almond Baked Oatmeal

Andrea Toole
This baked oatmeal dish is the perfect complement to your slow Saturday mornings & will have your house smelling amazing while it bakes for the ultimate weekend vibes. Pair with a strong cup of coffee & you're set!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Course Breakfast
Servings 9 squares

Ingredients
  

  • 2 cups large flake rolled oats
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp chia seeds
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 ½ cups milk, I used 1%
  • 2 large eggs
  • 1/4 cup honey
  • 1 tbsp vanilla extract
  • 2 tbsp olive oil
  • 2 ½ cups frozen cherries
  • 1/2 cup raw almonds, chopped

Instructions
 

  • Preheat the oven to 375F and oil an 8×8 baking dish.
  • In a medium bowl, combine the dry ingredients: oats, cinnamon, nutmeg, chia seeds, baking powder and salt and mix.
  • In another small bowl, combine the wet ingredients: milk, eggs, honey, vanilla extract and olive oil and whisk togeher until the ingredients are all combined. Pour the wet mixture into the dry oat mixture and mix well.
  • To the bottom of the oiled baking dish, add 2 cups of the frozen cherries. Pour the oat mixture over top the cherries.
  • Using the back of a spoon or a rubber spatula, help the oat mixture get into all the creases and corners by smooting the top of the oat layer with your spoon. Sprinkle the top with the chopped almonds and the remaining 1/2 cup of cherries.
  • Bake for 40-45 minutes until golden on top and set in the middle. Remove from the oven and allow it to set for about 10 minutes. Slice into 9 squares & enjoy!

Notes

Store refrigerated in an airtight container for about 4-5 days.
Reheat before eating & serve with Greek yogurt for a protein boost!
Next Post: Quinoa Pomegranate Feta Salad »

Reader Interactions

Comments

  1. LBC says

    December 6, 2021 at 9:57 pm

    5 stars
    Yum! Recipe worked perfect and tastes great! So glad to have found such and easy and delicious recipe to add to my meal preps! Thanks!

    Reply
    • Andrea Toole says

      December 8, 2021 at 3:05 am

      I am so glad you enjoyed it! This recipe is a regular in my meal prep rotation as well 🙂 Thank you for your wonderful comment!

      Reply

Trackbacks

  1. Spinach & Artichoke Egg Muffins says:
    February 28, 2021 at 1:41 am

    […] Vanilla Cherry Almond Baked Oatmeal […]

    Reply
  2. Gingerbread Granola - The Dietitian Feed says:
    March 1, 2021 at 1:06 am

    […] Vanilla Cherry Almond Baked Oatmeal […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Welcome!

Welcome to The Dietitian Feed, a spot for all things food. I can't wait to see what you make!
Your Meal Planning Dietitian, Andrea Toole

Don’t Miss a Thing

Join the email list

  • Facebook
  • Instagram
  • Pinterest

Recently Loved

Sorry. No data so far.

Looking for Something?

Footer

Join the Facebook Community

A spot to ask me all your questions plus exciting free stuff!

Lets Go!

thedietitianfeed

Helping busy families meal plan smarter, not harder 🍽
✨Tap for all my recipes👇🏻

Andrea | Healthy + Easy Recipes
New! Mini Eggplant Pizzas by @thedietitianfeed A New! Mini Eggplant Pizzas by @thedietitianfeed

A simple & delicious snack idea or addition to a meal! These mini eggplant pizzas are a great way to eat more vegetables, and I love including a few flatbread rounds to make it more substantial for a full meal.

Like & save this post for later & follow me @thedietitianfeed for more delicious, healthy meal ideas!

Makes 2 servings, easily customizable to make more or less servings. Just adjust the amount of eggplant slices you use.

Ingredients: 
* ½ of an eggplant, sliced into ¼ inch thick rounds 
* Pinch salt
* Olive oil 
* 4 mini flatbread rounds
* Marinara sauce or tomato sauce of choice- I just used leftover pasta sauce
* Shredded Mozzarella cheese
* Grated Parmesan cheese
* Pinch of Italian seasoning  or dried basil and oregano
* Fresh basil or parsley if desired

Directions:
1. Preheat the oven to 400F and line a baking sheet with parchment paper. Slice the eggplant and sprinkle with salt on both sides, allow to sit for about 10 minutes while the oven preheats,  this will sweat out some of the water in the eggplant. 
2. Wipe off the excess water from the eggplant with a paper towel and brush with olive oil on both sides. Place on the baking sheet and bake for 15 minutes. 
3. Remove from the oven and place your flatbread rounds on the baking sheet as well. Top each slice of eggplant and flatbread with about 1 tbsp of sauce, then the cheeses and a sprinkle of Italian seasoning. 
4. Bake for 5-7 minutes or until the cheese is melted and browned around the edges. Top with fresh parsley if desired and Enjoy!
.
.
.
.
.
.
.
.
#snackbox #minipizza #snackidea #healthysnacks #kidapprovedsnacks #snacksforkids #healthysnackideas #eggplantrecipes #eggplantrecipe
Episode 2: Dinner in a Pinch Tortellini Soup by @t Episode 2: Dinner in a Pinch
Tortellini Soup by @thedietitianfeed

This recipe comes together super quick, is packed with veggies & is a delicious addition to your dinner rotation. 

Like & save this post for later and follow me @thedietitianfeed for more of Dinners in a Pinch & other delicious, nourishing recipes 💞

Ingredients: 
* 2 tbsp olive oil 
* 1 small yellow onion, diced 
* 3 large cloves garlic, minced
* 1 large carrot, diced
* 1 bulb fennel, diced 
* 1 small zucchini, chopped
* 1 can diced tomatoes (28 oz)
* 5 cups low sodium vegetable broth
* Pinch Red pepper flakes
* ½ tsp dried thyme
* ½ tsp dried basil 
* ¼ tsp salt plus more to taste
* Pinch black pepper
* 12 oz (350 g) Cheese tortellini 
* 3 cups spinach, roughly chopped 
* ¼ cup chopped fresh basil* Optional  
* Juice of ½ a lemon
* Grated parmesan for garnish

Method: 
1. Preheat a large pot over medium-low heat. Once hot, add the olive oil, onion and garlic. Saute for 30 seconds before adding the carrot, fennel and zucchini. 
2. Add a pinch of salt and pepper and saute for about 5 minutes until slightly softened, then add in the can of tomatoes, broth, red pepper flakes, thyme and basil. Bring to a boil and cook for 15-20 minutes until the vegetables are fork tender. 
3. Add in the tortellini and cook for 5 minutes until al dente or according to package directions. Remove from heat and stir in the spinach, basil and lemon juice. 
4. Allow to cool slightly before serving, add parmesan cheese as garnish if desired. Enjoy!
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
#healthydinnerideas #healthymeal #healthydinner #healthyrecipes #healthylifestyle #tortellini #tortellinisoup #souprecipe #soupseason #dinnerideas #easydinner #easydinners #easydinnerideas #dietitian #healthymealsprep
New nourishing dessert idea! Half Baked Pear Crisp New nourishing dessert idea! Half Baked Pear Crisp by @thedietitianfeed

This half baked pear crisp is a delicious and healthy dessert idea that also happens to be gluten free so more of you can enjoy it🍐 It uses whole foods & helps you to get in more fruit in a delicious way!

Like & save this post to make later & follow me @thedietitianfeed for more easy & nourishing recipes

Ingredients: 
- 1 pear, cut in half
- 1/2 tbsp maple syrup
- Pinch cinnamon
Crisp Topping: 
- 1/4 cup rolled oats
- 1 ½ tbsp oat flour
- ¼ tsp cinnamon
- Pinch nutmeg
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 2 tbsp chopped almonds 
- Pinch salt

Vanilla ice cream for topping

Directions:
1. Preheat the oven to 375 degrees F. 
2. Slice the pear in half and scoop out the seeds using a spoon.
3. Drizzle the maple syrup over the cut side of both halves of the pear and spread it across the pear before sprinkling with cinnamon. 
4. Place the pear halves cut side up in a small baking dish. You can slice a small piece off the bottoms of each pear to get them to sit flat if you’d like. 
5. Mix together all the ingredients for the crisp topping, then spoon onto each pear halve. 
6. Bake for 35-40 minutes or until the pear is fork tender and the crisp is golden brown. 
7. Serve with a scoop of vanilla ice cream if desired and enjoy!
.
.
.
.
.
.
.
.
.
.
.
#healthydesserts #healthydessert #healthydessertrecipes #pearcrisp #bakedpears #crumblerecipe #healthyfood #healthyrecipeshare #healthyrecipesideas #healthylifestyle #wholefoods #dietitian #nutritionisteats
Dinner in a Pinch Episode 1: Feta Chicken Sheet Pa Dinner in a Pinch Episode 1: Feta Chicken Sheet Pan meal by @thedietitianfeed where I’m sharing easy & delicious dinner ideas so you can make dinner in a pinch 👌🏻💫

Make sure you like & save this post to make later & follow @thedietitianfeed for more episode 2 💫

Veggies and Feta
*  1 pint cherry tomatoes
*  2 red bell peppers, sliced
*  2 cups halved baby potatoes
*  1 tbsp olive oil + more for drizzling and cooking
*  ½ tsp each of dried thyme, dried parsley
*  Pinch of salt & red pepper flakes
*  2 large cloves garlic, minced
*  200 g block of feta cheese (the one packed in brine)
Chicken
*  1 lb boneless, skinless chicken breasts (about 2 large chicken breasts), pounded until about ½ an inch thick
*  2 tsp garlic powder
*  1 tsp each of dried parsley, paprika
*  ½ tsp dried thyme, red pepper flakes
*  ¼ tsp salt
*  Pinch of black pepper
Method:
1.  Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Add the chopped tomatoes, bell peppers and potatoes to a large mixing bowl. Add 1 tbsp of olive oil, thyme, parsley, salt, red pepper flakes and the garlic. Mix well and spread out onto the baking sheet.
3. In the middle of the baking sheet move some of the vegetables out of the way and place the block feta cheese. Drizzle the feta with some olive oil. Bake for 20 mins.
4. While the vegetables and feta bake, prepare the chicken. Mix the spices together and rub on either side of the chicken pieces.
5. Heat a large frying pan over medium heat. Once hot, add a drizzle of olive oil to coat the pan and place both pieces of chicken. Sear for 3-4 mins per side until golden brown. Set aside.
6. Once the vegetables have cooked for 20 mins, add the seared chicken to the same baking sheet and bake again for an additional 20 mins or until the chicken is cooked through (internal temp of 165F). The feta will brown around the edges slightly.
7. Break down the block of feta with a fork, mix with the vegetables if desired and enjoy!
Follow on Instagram
  • Home
  • About
  • Brand Partnerships

Copyright © 2023 · The Dietitian Feed · Design by Studio Mommy