Cherry Almond Baked Oatmeal

Cooking Instructions

• Heat oven to 350°F.
• Spray 8 (6-oz) custard cups or ramekins with cooking spray; arrange on rimmed baking sheet.
• In large bowl, combine oats, sugar and salt; mix well.
• In medium bowl, whisk together milk, eggs, butter, vanilla and almond extracts.
• Add to oat mixture; 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 oats.
• (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 or dish: Spray pan with nonstick cooking spray. Combine oats, sugar, salt and cherries in large bowl. Combine milk, eggs, butter, vanilla and almond extract in medium bowl. Add to oat mixture; 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.