# Components:
→ Oatmeal Base
01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup light brown sugar
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1/2 teaspoon fine sea salt
06 - 1 1/2 teaspoons baking powder
→ Wet Ingredients
07 - 2 large eggs
08 - 2 cups whole milk
09 - 1/4 cup melted unsalted butter
10 - 2 teaspoons pure vanilla extract
→ Fruit Layer
11 - 2 cups pitted sour cherries, fresh or frozen, thawed and drained
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch
→ Almond Crunch Topping
14 - 3/4 cup sliced almonds
15 - 2 tablespoons cold unsalted butter, cut into small cubes
16 - 2 tablespoons granulated sugar
# Directions:
01 - Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
02 - In a large mixing bowl, whisk together the rolled oats, light brown sugar, cinnamon, nutmeg, sea salt, and baking powder.
03 - In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well incorporated.
04 - Pour the wet ingredients into the bowl with the dry ingredients. Mix thoroughly until all components are evenly moistened.
05 - In a small bowl, toss the pitted sour cherries with granulated sugar and cornstarch until they are uniformly coated.
06 - Spread half of the oat mixture evenly into the prepared baking dish. Distribute the coated sour cherries over this layer. Top with the remaining oat mixture, ensuring even coverage.
07 - In a small bowl, combine the sliced almonds, cold butter cubes, and granulated sugar. Use your fingertips or a fork to work the butter into the dry ingredients until the mixture forms coarse crumbs. Sprinkle this almond crunch evenly over the assembled bake.
08 - Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the topping is golden brown and the center appears set.
09 - Allow the oatmeal bake to cool in the dish for 10 minutes before serving. Serve warm, optionally with a dollop of yogurt or a splash of milk.
