Chocolate-Covered Cherry Baked Oatmeal

Name: Chocolate-Covered Cherry Baked Oatmeal
Prep time: 10 min
Cook time: 38 min
Total time: 50 min
Yield: 6
Ingredients: 1 tsp baking powder; 2 cups cherries, pitted and halved, divided; 1 tsp cinnamon; 1/3 cup packed dark brown sugar; 1 large egg; 1/2 cup hazelnuts, chopped, divided; 2 cups old-fashioned rolled oats; 1/2 tsp salt; 1/2 cup semi-sweet chocolate chips, divided; 2 cups chocolate soymilk; 2 tsp vanilla extract

Recipe GLPR488a9abba543f5

Breakfast

50 min

561 cal

Servings: 6

Oven

SNAP eligible

A warm and comforting baked oatmeal featuring layers of rolled oats, tart cherries, and semi-sweet chocolate chips, bound together with a rich chocolate soymilk custard. Each bite delivers the natural sweetness of brown sugar and hazelnuts with hints of cinnamon. Perfect for a hearty breakfast or brunch that feels indulgent yet wholesome.

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Ingredients

1 tsp baking powder

2 cups cherries, pitted and halved, divided

1 tsp cinnamon

1/3 cup packed dark brown sugar

1 large egg

1/2 cup hazelnuts, chopped, divided

2 cups old-fashioned rolled oats

1/2 tsp salt

1/2 cup semi-sweet chocolate chips, divided

2 cups chocolate soymilk

2 tsp vanilla extract

Directions

Preheat your oven to 375°F. Lightly grease an 8x8-inch baking pan with cooking spray or oil and set it aside.
In a large mixing bowl, combine the rolled oats, packed brown sugar, baking powder, cinnamon, and salt. Stir until evenly mixed.
To the oat mixture, add half of the pitted and halved cherries, half of the chopped hazelnuts, and half of the chocolate chips. Fold everything together until the fruit and nuts are distributed throughout.
Transfer the oat mixture into the prepared baking pan and spread it into an even layer.
Sprinkle the remaining cherries, hazelnuts, and chocolate chips evenly over the top of the oatmeal.
In a second bowl, whisk together the chocolate soymilk, large egg, and vanilla extract until well combined and smooth.
Pour the soymilk mixture evenly over the oats. Gently shake and tilt the baking pan from side to side to ensure the liquid is distributed evenly throughout.
Bake for 35 to 40 minutes, or until the oatmeal is set and the top is lightly golden. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Remove from the oven and allow to cool for 5 to 10 minutes before serving. This helps the oatmeal set further and makes it easier to cut into portions.

Comments

Grocery List Plus Editorial Staff4.25

This baked oatmeal hits a sweet spot for weeknight breakfast prep: rolled oats, brown sugar, and chocolate chips are pantry staples at every Charlotte grocer, eggs and milk (soymilk substitutes fine) are cheap, and the whole thing costs under $2 per serving. The 50-minute time is honest, though most of it is oven time, so active prep runs about 10 minutes. Hazelnuts are the caveat—they are not standard at Food Lion or ALDI, and most Harris Teeter or Kroger locations stock them only in the small baking aisle jar at $8 to $10; walnuts or pecans swap in without changing the dish. Cherries (fresh or frozen) are seasonal here, so catch them May through June or use frozen year-round. It reheats beautifully and makes six servings, so it covers three breakfasts for two people or feeds a family morning.