Cherry Almond Breakfast Bake

By KIWI MAGAZINE, photograph by Ghazalle Badiozamani

Cherry almond breakfast bake

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Makes 8 servings

2 tablespoons ground flaxseeds

2 cups gluten-free rolled oats

4 cups non dairy milk of choice

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

1/4 cup warm water

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.


Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.

In a blender, combine the ground flaxseeds with water. Blend on high for one minute, until the mixture is frothy. Set aside.

In a large bowl, combine the oats, milk, almonds, dried cherries, maple syrup, cinnamon, almond extract, and salt. Stir in the flaxseed mixture.

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).

Per Serving:

Calories: 332

Carbohydrates: 56 g

Fat: 14 g

Protein: 11 g

Fiber: 8 g

Active Time: 10 minutes

Total Time: 55 minutes