Chocolate Cherry Baked Oatmeal

Chocolate Cherry Baked Oatmeal

 

Nom nom nom….

But first… here is what has been going on for TEN weeks!!!  I was Babette in this year’s production of “Beauty and the Beast” and had SOOOOO much fun!!!!!  As my friend said, being in a play (or musical) is like having a baby.  At first, you’re all excited.  Then, you get tired.  Then, you just want it over with.  During the show, you are exhausted and promise never to do another show.  Right after the show, you are screaming “Let’s do it again!”

Babette

Babette Beauty and the Beast Band and Cast Mary Riley Photography LLC Wentzville Missouri copy

 

Recipe:  Weird things happen during shows.  One of them is you develop a chocolate craving.  See the preggo theme here?  I don’t care for chocolate.  But for ten weeks I loved it and couldn’t get enough.  So, Juliana and I repeatedly taste tested and sacrificed our breakfast for you eating chocolate 🙂  I had some extra frozen cherries in the freezer and used those to pair with the chocolate.  But you could use bananas or strawberries.  Whatever fruit that tastes like chocolate.

Don’t want the added chocolate calories?  Omit the chocolate!  We make this baked oatmeal ALL the time with whatever fruit is in season.  It tastes great heated up if you make a big batch on Sunday for the week.  Pair it with what tastes good.  We like orange zest mixed with the oats and topped with blueberries or strawberries.  Lemon zest is also yummy.  Add vanilla or almonds to the cherries for an almond cherry bake.  Add pecans to some chopped up apples.  Whatever floats your boat!

Chocolate Cherry Baked Oatmeal
Author: Mary Ellen P. Riley / Whisk Together
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 2 cups old fashioned oats
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon (optional)
  • 2 cups milk or almond milk
  • 2 eggs, beaten
  • 2 Tb. applesauce or pumpkin puree or any puree
  • 1 tsp. vanilla extract
  • 1 cup fresh or frozen cherries (no pitts/seeds), chopped or whole
  • 1/8 cup mini chocolate chips
  • Optional but very tasty: a few teaspoons of brown sugar
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a 7×11″ baking dish with cooking or baking spray.
  3. Add the dry stuff right into the dish: oats, baking powder, salt and optional cinnamon. Stir the ingredients around with a fork.
  4. Add the wet stuff into the dry: milk, eggs, applesauce, vanilla, and fruit. Stir that around well with a fork.
  5. Sprinkle fruit on top. Sprinkle the chocolate chips on top. Bake for 35 minutes. Shake the pan slightly and the middle should not jiggle. If the middle is jiggly, put it back in the oven for 3-5 minutes.
  6. Cool for 5 minutes. Top with brown sugar and enjoy!

 

 

Cherry Clafoutis

After reading “Bringing Up Bebe” by Pamela Druckerman, I thought it’d be fun to try some French or French-inspired foods.  This recipe comes from the Limousin province of France where many cherries grow.  Traditionally, the pits are not removed from the cherries which would definitely cut down on the prep time… but when consumed by children could possibly cause poisoning.  SO…. we’ll just take those out, shall we?  Cherries still seem to be cheap and in season.  The rest of the ingredients are easy to find on hand and require only one bowl.  It was a nice change for a dessert and tastes very very good with some whipped cream on top.

To pit the cherries:  Since we are cutting the cherries in half anyway, I found the quickest and easiest way to do this is to take your knife and slice the cherry in half around the pit just like you would to cut a peach in half.  Then, twist and you will have two halves.  Sometimes I could just gently squeeze the pit out and it was fast.  Once in a while I had to dig it out.

Cherry Clafoutis
yield 6-8 servings

1/3 cup sugar (2.3 oz)
2 Tb. cornstarch
pinch salt
1 and 1/4 cups heavy cream (I also did this half and half and it still worked well)
2 large eggs, room temp
2 egg yolks, room temp
1 Tb. amaretto or 1/4 tsp. almond extract
2 tsp. vanilla
10 ounces (1 and 1/2 cups) fresh sour cherries (like Bing) that have been pitted and halved

1.  Preheat oven to 350 degrees.
2.  Spray your pie plate with cooking spray if you want that insurance.
3.  In a big bowl:  mix cornstarch, salt, cream, 2 eggs, 2 yolks, amaretto or extract, and vanilla.  Whisk this for about 1-2 minutes.  It took a while to get all that egg mixed in.  It isn’t a lot – but it splashes quite a bit which is why we use a big bowl.
4.  Lay the cherries out in a single layer in the pie plate.  Slowly pour the egg mixture on top.  Carefully take it to the oven and bake 35-40 minutes.
5.  Cool slightly.  Serve warm or cold.  Dust some powdered sugar on, or whipped cream is excellent.

Variation:  I’ve seen this done with different berries and plums.

Recipe from Cook’s Illustrated from America’s Test Kitchen

Cherry Blueberry Pie

This pie is awesome!!!  It is better than cherry pie… well when you want to do it fast.   There are wonderful, made from scratch and self-pitted cherry pies that I am sure top this one.  But I want pie and and I want it roughly soon since I now have two children who can climb the stairs and find even the tiniest speck on the floor.

Here is the recipe for the yummiest cherry pie (fast version) I have ever tasted.  I cannot see how it could be messed up – just a few simple ingredients you may even have in your pantry.

Cherry Blueberry Pie
yields 8 servings

1 – 15 oz. package of refridgerated pie crust (I’ve tried several and Pillsbury seems to always taste better than generic in this case)
1/2 cup sugar (Splenda works too)
2 Tbs. cornstarch
1/4 tsp cinnamon
1 – 21 oz. can cherry pie filling
1  1/2 cups frozen blueberries

1.  Preheat oven 425 degrees.  Prep your pie crust by laying one into your 9″ pie pan.
2.  In large bowl, mix together the sugar, cornstarch and cinnamon.  Add pie filling and frozen blueberries.  Mix together.
3.  Pour mixture into pie plate and top with the second pie crust.  Vent crust with a knife or before placing it on the pie, cut out pretty shapes with little cookie cutters. (It is up to you, but I always use a pie shield.  They are $5 at Bed Bath and Beyond and work great.  You can also use  foil to cover the crust.)  You can also brush an egg white wash on top at this point and sprinkle with some sugar.
4.  Put pie plate on a cookie sheet for insurance against dripping.  Bake 40-45 minutes.  **  Check after 25-30 minutes if you are not covering the entire top like my Pi Pie here.  The lack of crust on top makes it brown faster.
5.  Cool 2 hours to set.  This part is really hard but I found totally necessary.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Breville

“I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”

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