This oatmeal bake is cherr-ific! The oatmeal topping bakes up nice and crispy, the inside Cherry-Chia Jam filling is bubbly and warm, and adding on a little extra dollop before serving is, well, the cherry on top.

The luscious layers combine to create an indulgent and satisfying dessert that reminds me of Drake’s Cherry Pies, gently sweet and super flavorful. My crew devours it as is, but if you like it a little sweeter, you can add a drizzle of maple syrup or honey over the top. You’ll love it cherry much!

Try my Oatmeal Chocolate Chip Cookie Dough.

(5 stars) 2 ratings

Cherry Oatmeal Bake

The oatmeal topping bakes up nice and crispy, the inside Cherry-Chia Jam filling is bubbly and warm, and adding on a little extra dollop before serving is, well, the cherry on top.
Servings: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
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Ingredients
 

Cherry Chia Jam:

  • 4 cups frozen pitted sweet cherries
  • 2 tablespoons chia seeds

Oatmeal Bake

  • 1 cup plain Greek yogurt, nonfat or low-fat
  • 1 cup almond milk, or any milk of choice
  • 2 teaspoons vanilla extract
  • 3 tablespoons maple syrup or honey
  • 2 large eggs, room temperature
  • 2 cups old-fashioned oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • Optional toppings: toasted chopped pecans or almonds, Greek yogurt, aerated whipped topping

Instructions
 

  • Preheat oven to 375℉.

For the Cherry-Chia Jam:

  • Add cherries to microwave-safe bowl; microwave for 5 minutes until they’re softened and juices have seeped out, forming a pool at the bottom.
  • Smash the larger skins with a fork, breaking them up as best as you can.
  • Stir in chia seeds and let sit for at least 30 minutes or so to set and slightly firm into a jammy consistency.

For the Oatmeal Bake:

  • Mist a 9- × 13-inch casserole dish with oil spray. Add Greek yogurt, milk, vanilla extract, maple syrup (or honey) and eggs (you can crack eggs right into casserole dish, but be sure to whip them with a fork before mixing into entire wet batter).
  • Mix and mash all wet ingredients together until it’s as smooth as possible; you may still have small lumps—that’s completely fine.
  • Add oats, cinnamon, baking powder, and salt; mix everything together so ingredients are combined. Add cherry-chia jam (that’s been sitting to firm), and stir through so it’s evenly distributed.
  • Bake in oven on middle rack for about 55 minutes.
  • Remove, let slightly cool (it will firm as it cools) and slice into large squares.
  • Garnish slices with an extra dollop of Cherry Chia Jam if desired, and optional toasted chopped pecans or almonds, or any other preferred toppings, like aerated whipped cream, yogurt and sliced berries.
  • This will keep in the fridge for up to 3 days.

Notes

• You can use vanilla-flavored Greek yogurt for a sweeter outcome. I like to use yogurt brands sweetened with stevia or monkfruit (without added sugar), such as Oikos Triple Zero or Too Good. 
• I use almond milk for this recipe, but any other type of milk will work, too.
• I mix everything directly in the casserole dish to avoid cleaning extra bowls (I’m always trying to cut back on cleaning!). However, if you prefer prepping the mixture in a separate bowl, you can certainly do so. First, add the wet ingredients and mix until smooth and well-combined. Then, add the dry ingredients. Once everything is blended together, transfer the batter into your oiled casserole pan and bake in the oven as directed.     
• Store leftover oatmeal bake in the fridge for up to 3 days or freeze individual squares for 2 months; reheat in the microwave or thaw on the counter and warm in the oven. 
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient, especially the oats (look for brands that are certified gluten-free). While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 270Carbohydrates: 44gProtein: 11gTotal Fat: 6g— Unsaturated Fat: 5g— Saturated Fat: 1gCholesterol: 65mgSodium: 250mgFiber: 7gTotal Sugar: 20g— Natural Sugar: 14g— Added Sugar: 6g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!