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Michigan Baked Oatmeal

Diane Nemitz of Ludington won first place in the breakfast category with this company-ready breakfast with a delicious bread-pudding consistency at Friske Orchards’ 6th annual cherry recipe contest.


For baked oatmeal:

  • 1 cup old fashioned oats
  • 1/4 teaspoon almond extract
  • 2 cups milk
  • 1/4 cup sliced almonds
  • 1/4 cup dried cherries
  • 1/4 cup chunky applesauce
  • 1 tablespoon brown sugar

For cherry sauce:

  • 1 quart frozen tart red cherries
  • 1/2 cup sugar
  • 1 teaspoon grated orange rind
  • 1/8 teaspoon almond extract
  • 1 tablespoon cornstarch mixed with 1/4 cup cold water


For oatmeal:

Preheat oven to 400°F.

Mix all ingredients together into a greased oven proof 1 1/2 quart dish. Sprinkle additional almonds on top. Bake for 30 minutes. Serve with cherry sauce and additional milk or cream if desired.

For cherry sauce:

Place cherries in a medium saucepan and cook over low heat until juices are released. Add remaining ingredients and cook, stirring frequently, over low heat until sauce had thickened. Serve warm.

Serves 2 generously, 4 as part of a bigger breakfast. May be easily doubled. Increase baking time to 45 minutes and keep an eye on it.