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Cherry Almond Baked Oat Squares with Yogurt

Name: Cherry Almond Baked Oat Squares with Yogurt
Prep time: 15 min
Cook time: 35 min
Total time: 65 min
Yield: 4 oat squares; 1 square and 1/2 cup yogurt per serving
Ingredients: 2 teaspoons neutral oil (10 ml), divided: 1 teaspoon for the dish and 1 teaspoon in the mixture; 2 large eggs (100 g without shells); 1 1/2 cups 2% milk (360 ml); 2 tablespoons pure maple syrup (40 g); 1 teaspoon vanilla extract (5 ml); 2 cups old-fashioned rolled oats (180 g); 1 teaspoon baking powder (4 g); 1 teaspoon ground cinnamon (2.6 g); 1/4 teaspoon fine salt (1.5 g); 1 1/2 cups pitted cherries, fresh or frozen (225 g); 1/4 cup sliced almonds (25 g); 2 cups plain nonfat Greek yogurt (480 g), for serving

4 oat squares; 1 square and 1/2 cup yogurt per serving · Active 15 min · Cook 35 min · Total 1 hr 5 min

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These baked oat squares sit between porridge and a soft breakfast cake. Cherries provide pockets of fruit, while sliced almonds make the top more interesting than a plain brown crust. The square is served with a measured portion of Greek yogurt, so the breakfast is complete as written. It is not intended to be dry enough to eat like a granola bar: a fork and plate are the right tools, especially while it is warm.

Jump to ingredients

Cherry almond baked oat square served with plain Greek yogurt.

A small pan gives the right depth

An 8-inch square pan holds the mixture deep enough to set softly rather than spreading into a thin, dry layer. Grease the corners as well as the base. Old-fashioned rolled oats keep a recognizable texture after baking; instant oats thicken the mixture differently and steel-cut oats will not cook through in this time. Frozen cherries can go into the mixture without thawing. Break apart any icy clumps and check that the fruit is pitted before folding it through.

Rest before marking the portions

The center should be set and the surface lightly golden, but the oats continue to absorb moisture during the fifteen-minute rest. Cutting immediately can make a properly baked square look unfinished because it has not had time to hold together. Make two straight cuts to create four equal pieces. Keep the yogurt separate until serving so a warm square and cool yogurt retain their contrast. For a packed breakfast, the oat square can be chilled and eaten cold, or reheated thoroughly before adding the cold accompaniment.

Ingredients

2 teaspoons neutral oil (10 ml), divided: 1 teaspoon for the dish and 1 teaspoon in the mixture
2 large eggs (100 g without shells)
1 1/2 cups 2% milk (360 ml)
2 tablespoons pure maple syrup (40 g)
1 teaspoon vanilla extract (5 ml)
2 cups old-fashioned rolled oats (180 g)
1 teaspoon baking powder (4 g)
1 teaspoon ground cinnamon (2.6 g)
1/4 teaspoon fine salt (1.5 g)
1 1/2 cups pitted cherries, fresh or frozen (225 g)
1/4 cup sliced almonds (25 g)
2 cups plain nonfat Greek yogurt (480 g), for serving

Set out

8-inch/20 cm square baking dish, Mixing bowl, Whisk, Spatula, Food thermometer

Allergens

Egg, Milk, Almonds, Oats; choose certified gluten-free oats if needed. Check labels and substitutions.

Make it

Heat the oven to 350°F/180°C. Grease the dish with 1 teaspoon of the oil.
Whisk eggs, milk, maple syrup, vanilla and the remaining 1 teaspoon oil. Stir in oats, baking powder, cinnamon and salt, then fold in cherries.
Pour into the dish and spread evenly, redistributing fruit if necessary. Scatter sliced almonds across the surface.
Bake for 30–35 minutes, or up to 40 minutes with very cold frozen fruit, until the center is set and reaches 165°F/74°C. Rest for 15 minutes before cutting into four equal squares.
Serve each square with 1/2 cup/120 g yogurt. The stated total allows 35 minutes baking; add 5 minutes if the frozen fruit needs the longer bake.

Keep breakfast portions visible

Cut and store the four squares separately rather than repeatedly opening a large dish. Add the measured yogurt when serving. The recipe scales well for a household with different waking times: each person can heat one portion without baking the remaining oats again.

A useful detail

A slight wobble from soft oats is different from liquid egg mixture. Check the center with a thermometer, and do not treat a browned almond topping as proof the middle is ready.

Another way

Replace cherries with 225 g blueberries; keep the same pan and check doneness in the same way.
Use 25 g chopped pecans instead of almonds, noting the changed tree-nut allergen and nutrition estimate.

Keep it well

Refrigerate squares in shallow containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Keep yogurt separately chilled. Reheat squares to 165°F/74°C. Freeze cooled squares individually for up to 2 months and thaw in the refrigerator.