Dried Cherry and Apple Baked Oats

I’m all about make-ahead meals that provide nutrients to keep us full, focused and energized throughout the busy work week. Oats have always been a go-to breakfast for me, and I especially love steel-cut oats because they provide a chewy texture and nutty flavor. To reheat, simply scoop your desired amount of oats into a serving bowl and microwave for 1 minute. For added protein, garnish with nut butter or Greek yogurt.

1. Preheat oven to 350. Lightly coat a casserole dish or 9-inch square pan with nonstick spray.
2. Scatter apples, toasted almonds and oats evenly in the baking dish.

3. In a mixing bowl, whisk together the milk, eggs, maple syrup, melted butter, vanilla extract, baking powder, cinnamon and salt. Pour over the oat mixture and top evenly with dried cherries.

4. Bake oats for 50 minutes, or until they are set in the middle. Once out of the oven, let the oats rest for 5 minutes before serving. If not enjoying right away, allow the oats to cool completely before covering and storing in the fridge for up to 4 days.

Dried Cherry and Apple Baked Oats

Serves 6

All you need:

Nonstick spray

2 small (or 1 large) Honeycrisp, Pink Lady or Gala apple(s), diced

1/2 cup toasted sliced almonds

1 cup quick-cook steel cut oats (or substitute rolled oats)

2 cups milk (I used unsweetened soy milk – pick whatever milk you like)

3 eggs

1/3 cup pure maple syrup

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/3 cup dried cherries

All you do:

1. Preheat oven to 350. Lightly coat a casserole dish or 9-inch square pan with nonstick spray.
2. Scatter apples, toasted almonds and oats evenly in the baking dish.
3. In a mixing bowl, whisk together the milk, eggs, maple syrup, melted butter, vanilla extract, baking powder, cinnamon and salt. Pour over the oat mixture and top evenly with dried cherries.
4. Bake oats for 50 minutes, or until they are set in the middle. Once out of the oven, let the oats rest for 5 minutes before serving. If not enjoying right away, allow the oats to cool completely before covering and storing in the fridge for up to 4 days.