Lightened Michigan Cherry-Almond Oatmeal Bake
- 3 Eggs, slightly beaten
- 5 1/2 cups fat-free milk
- 3 cups old fashioned rolled oats
- 1/2 cup firmly packed brown sugar
- 1/4 cup almond butter
- 1/2 teaspoon salt
- 1 cup dried tart cherries
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/4 cup semisweet or milk chocolate morsels
- 1 tablespoon slivered almonds, toasted
Preheat oven to 350° F.
In Dutch oven, whisk together eggs and milk. Stir in oats, brown sugar, almond butter and salt. Cook, stirring frequently, over medium heat until thickened. Stir in cherries, vanilla and almond extract.
Pour into greased 13 x 9 x 2-inch baking dish. Sprinkle with chocolate morsels and almonds.
Bake, uncovered, for 30 to 35 minutes or until set. Let stand for 5 minutes. Serve warm.
To make ahead: In greased 13 x 9 x 2-inch baking dish combine dry oats and cherries. In large bowl whisk together eggs, milk, brown sugar, almond butter, vanilla, salt and almond extract. Evenly pour over oat mixture in baking dish. Cover and refrigerate for 8 to 24 hours. Stir oatmeal mixture. Sprinkle with chocolate morsels and almonds. Bake, uncovered, at 350° F about 55 minutes or until set. Let stand for 5 minutes. Serve warm.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.