• 2 1/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 Cup(s) firmly packed brown sugar
  • 1/2 Teaspoon(s) Salt
  • 3 Cup(s) milk (2 percent)
  • 3 Eggs, lightly beaten
  • 1 Tablespoon(s) melted butter (optional)
  • 1 Teaspoon(s) vanilla
  • 1/4 to 1/2 Teaspoon(s) Almond extract
  • 3/4 Cup(s) dried cherries
  • 1/2 Cup(s) toasted sliced almonds
  • Vanilla lowfat yogurt

Cooking Instructions

Heat oven to 350ºF. Spray 8 (6 oz.) custard cups or ramekins with nonstick cooking spray; arrange on rimmed baking sheet. In large bowl, combine oats, brown sugar and salt; mix well. In medium bowl, whisk together milk, eggs, butter, vanilla and almond extract. Add to dry ingredients; mix until well blended. Spoon into cups. Stir cherries into each cup, dividing evenly; sprinkle evenly with almonds. Bake until knife inserted near center comes out clean, about 23 to 26 minutes for Quick Oats, 25 to 30 minutes for Old Fashioned. (Centers will not be completely set.) Cool 10 minutes. Top with yogurt.

Serving Tips:
• Substitute dried cranberries, blueberries or chopped dried apricots for dried cherries.
• To bake in 8-inch square baking pan: Spray pan with nonstick cooking spray. Combine oats, brown sugar, salt and cherries in large bowl. Combine milk, eggs, butter, vanilla and almond extract in medium bowl. Add to dry ingredients; mix thoroughly. Pour into pan. Sprinkle with almonds. Bake until knife inserted near center comes out clean, about 30 to 35 minutes.

COOK NOTE:

To toast almonds, bake on baking sheet in preheated 350ºF oven until fragrant, 5 to 7 minutes. Or, spread on microwave-safe plate and microwave on HIGH (100% power) 1 to 1-1/2 minutes.


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