Almond Cherry Oatmeal
Despite my current obsession with cherries, this cozy and belly-warming oatmeal lets the almond shine just as bright — if not brighter!
A few years ago, my sister-in-law introduced me to a signature Pittsburgh cookie that immediately turned me into an almond extract-obsessed monster: the Dusquesne Club Macaroon. If you’re from the Pittsburgh area, you’ve probably heard of it; if not, I can only *try* to explain this sweet treat in all of it’s glory.
With a delicately crisp eggshell texture on the outside and a soft and chewy texture within, the Dusquesne Club Macaroon is made up of a metric shit ton of almond paste, powdered sugar, granulated sugar, and eggs. It might sound simple, but the technique behind it is anything but… unless you’re a seasoned baker.
Which I am not.
So I’ve found other ways to indulge in the magical essence of almond paste — like with Blue Bell’s Bride’s Cake ice cream and with Method’s almond-scented hardwood floor cleaner. (Seriously, every time I clean the house it smells like Dusquesne Club Macaroons. It’s the small victories…)
And now, this toothsome oatmeal that is fit for royalty.
Despite the blast of flavors and textures in this bowl of oats, it’s super simple to put together which is fab for those whom find themselves rushing in the morning because, well, breakfast is kind of important! That notion has been hammered into our brains since we were young, and for good reason. So, maybe skip the tepid drive-thru egg sandwiches from your local coffee joint and opt for a bowl of this good stuff.
It only takes a few minutes of prep and minimal time to cook.
Or just save it for cozy weekend brekkies.
Just make sure you eat it at some point!
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Almond Cherry Oatmeal
- 1/8 tsp kosher salt
- 1 cup old-fashioned rolled oats
- 1 cup pitted chopped Bing cherries
- 1/3 cup toasted slivered almonds
- 2 TBSP honey or maple syrup (plus more to taste)
- 1-3 tsp almond extract
- 1 tsp chia seeds (optional)
- Pit and chop your cherries. Set a few aside for garnish.
- Bring 1 3/4 cups of water and kosher salt to a boil. Stir in 1 cup of rolled oats and 1 cup of chopped pitted cherries. Stir to mix.
- Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
- Remove the pan from the heat. Stir in the honey or maple syrup, and stir in the almond extract 1 tsp at a time, and taste. Add more by the tsp to your liking. Same goes for the honey or maple syrup. (Everyone prefers different levels of sweetness and almond flavor, so this part of the recipe is flexible.)
- Cover and let stand for 2 minutes before serving. This lets the oats absorb any extra liquid.
- Transfer oatmeal to bowls, and top with extra chopped cherries, toasted slivered almonds, and chia seeds (optional).
- While the oatmeal cooks, place almonds in a small pan over medium-low heat. Stir often, until golden brown and fragrant. This should only take 3-5 minutes depending on the heat of your stovetop. Just keep an eye on them.