In our latest issue:

 10-minute recipes, tech toys for mom & dad, and a sugar detox plan.  See more >
KIWI magazine

Cherry Almond Breakfast Bake

If your kid needs to remember the name of every U.S. president (in order!), have her start the day with a hot bowl of oats. Students who ate this whole grain all-star were shown to have better memories than their peers who had cold cereal, according to a 2005 Tufts University study. Researchers think it’s the balance of protein and fiber that make oats unique. The slow, steady digestion process it requires results in sustained energy and improved memory.

Active time: 10 minutes

Total time: 55 minutes


2 tablespoons ground flaxseeds

1/4 cup warm water

2 cups gluten-free rolled oats

4 cups 1 percent milk

1 cup raw almonds, coarsely chopped

1 cup dried cherries

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1 teaspoon almond extract

1 teaspoon salt


  1. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.
  2. In a blender, combine the ground flaxseeds with water. Blend on high for one minute, until the mixture is frothy. Set aside.
  3. In a large bowl, combine the oats, milk, almonds, dried cherries, maple syrup, cinnamon, almond extract, and salt. Stir in the flaxseed mixture.
  4. Pour the batter into the prepared baking dish and bake for 45 minutes. Serve with additional milk and maple syrup, if desired. Oatmeal will last in the fridge for up to 3 days (microwave individual servings for 1 to 2 minutes to reheat).
Makes 8 servings

Per serving: calories 332, fat 14 g, protein 11 g, carbohydrates 56 g, dietary fiber 8 g

Reprinted from KIWI Magazine

© 2017 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy