Perfect for filling up before skiing or any other outdoor fall and winter activities where you have a houseful of cold and hungry folks to feed.

This oatmeal with a twist comes to us via Lois with the Horse & Chase Inn, located in Venice, FL. Normally you wouldn't associate Venice, FL with skiing or winter activities, but the weekend we were there, Florida was experiencing some chilly 36 degree weather and rain. We bundled up, adorned ourselves with rain gear and still went to the beach to hunt for sharks teeth. Venice is known for being the Shark's tooth capital of the world and we were not going to let a little weather spoil our fun. That afternoon, Lois warmed us up with conversation and her southern hospitality and while I didn't get a chance to try her version of the recipe, she gave me all the instructions to make it at home.

I know you might be thinking ...

oatmeal = boring

This one is anything BUT boring.  Lois calls it "Michigan Oatmeal" because of the cherries.  And they definitely are a nice change from the standard raisins and cinnamon that are usually mixed into oatmeal.  They're bigger and slightly tart.

The ingredients are simple and the recipe is quick.  Here's what you'll need ...

Start by pre-heating your oven to 350 degrees and then wash and grate your apple. You could also substitute the apple with 1 cup of cinnamon apple sauce. However, the grated apple adds a little more texture.

All the steps following are uber easy. Simply layer all the ingredients in a greased glass casserole dish.

The oatmeal ...

The milk ...
(Side note here, I used almond milk because I prefer it to regular milk.

Also, I would stir the almond extract into the milk to provide more even flavoring.)

The cherries ...
(The tartness of the cherries really balances out the sweet brown sugar)

The grated apple ...

The almonds ...

The brown sugar ...

(Do I hear the Rolling Stones in the background here?)

Next, CAREFULLY add the casserole to the oven. It will be a little liquidy until the oatmeal soaks up the milk. Bake at 350 degrees for 45 minutes.

Let cool for about 10 minutes, scoop and serve!

If you're like me, you sometimes like to have "breakfast" during other parts of the day other than just the morning. So it's good to note that this Michigan Oatmeal Bake also makes a terrific dessert. We had some left over that I refrigerated and re-heated the next day for an afternoon treat. Since the oatmeal had overnight to soak up all the almond milk, extract and moisture from the cherries, the consistency more of a bread pudding. Delish.

--Rachelle

Cherry Almond Oatmeal Bake

from the Horse & Chaise Inn

1) Start by pre-heating your oven to 350 degrees and then wash and grate your apple. You could also substitute the apple with 1 cup of cinnamon apple sauce. However, the grated apple adds a little more texture.

2) Mix the almond extract with your milk.  Then sprinkle the oatmeal in a greased glass casserole dish and pour the milk on top.  Next, layer the remaining ingredients on top of the oatmeal.

3) Next, CAREFULLY add the casserole to the oven. It will be a little liquidy until the oatmeal soaks up the milk. Bake at 350 degrees for 45 minutes.

4) Let cool for 5 to 10 minutes, scoop and serve!

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