Can we talk about how excited I am to eat cookie dough after the little gentleman arrives?!
That and see my feet, independently tie my shoes, wear normal jeans, feel the fingertips on my right hand, walk more than a mile, and be able to simply stroll instead of roll out of a horizontal position?
Ahem. That is to say, our little boy is welcome to arrive any day now. Aaany day! Until that day arrives, I’m keeping a lid on my raw cookie dough cravings with Cherry-Almond Cookie Dough Oatmeal.
S’mores blizzards with cookie dough, which I ordered on Sunday night while doing my part to celebrate National Ice Cream Day, is helping too. Ummm, S’mores Blizzards are my new jam. Have you tried? Ben ordered plain cookie dough and was so depressed after tasting mine. The graham cracker crunch in there really seals the deal.
Anyway, obviously I’m a cookie dough fiend and, coupled with my summer cherry obsession, this Cherry-Almond Cookie Dough Oatmeal totally and completely hits the spot. The base is my standard 3-minute stove top oatmeal combined with not only vanilla but almond extract, which I always add to my sugar cookie dough to give it a little extra oomph. Topped with fresh cherries and crunchy almonds, I literally felt like I was eating a decadent bowl of cherry-topped sugar cookie dough for breakfast!
In a non-gaggy actually eating a bowl of sugar cookie dough for breakfast sort of way. You understand.
The star of the bowl are fresh, summer cherries, which are ev-er-y-where right now. Right? Bing cherries are my fave.
Wash 1/2 cup fresh cherries then use a cherry pitter to pit ’em (here’s the one I have >) If you don’t have a cherry pitter you can just cut the cherries like a mini piece of stone fruit then pop the pit out with your fingers.
Once they’re pitted, slice ’em in half and set aside. Out of sight, preferably, or there won’t be much left for topping your oatmeal! Trust me on this one.
Next get the oatmeal cookin’. Start with 1/2 cup old fashioned oats – certified gluten-free if you need it.
Add the oats to a small saucepan then add 1/2 cup each water and milk (I used almond milk) as well as 1 small banana sliced thin. Turn the heat to medium then when the mixture starts to bubble, cook for about 3 minutes or until the oats are thick and creamy, using a spatula to help mash the bananas.
Remove the pot from the heat then stir in 1 Tablespoon brown sugar, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract. Almond extract is very potent so a little goes a long way. Almond is such a deliciously classic pairing with cherries though – so good!
Spoon the oatmeal into a bowl then top with the pitted, halved cherries, and a sprinkling of crunchy sliced almonds.
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Cherry-Almond Cookie Dough Oatmeal
Cherry-Almond Cookie Dough Oatmeal is decadent yet healthy and tastes just like cookie dough!
- 1/2 cup certified gluten free old fashioned oats (not steel cut nor instant)
- 1/2 cup water
- 1/2 cup milk, any kind (I used unsweetened vanilla almond breeze)
- 1 small ripe banana, sliced thin
- 1 Tablespoon brown sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 cup cherries, pitted then sliced in half
- 1 Tablespoon sliced almonds
- Combine oats, water, milk, and banana slices in a saucepan over medium heat. Once bubbling, stir and cook until oats are creamy, about 3 minutes, using a spatula to mash banana slices. Remove pan from heat then stir in brown sugar, vanilla, and almond extract. Pour into a bowl then top with cherries and almonds.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I am telling you – so ridiculously delicious! You will love the combo of almond and fresh cherry with a cookie dough flavor, and the contrast of creamy oatmeal with crunchy almonds is just fabulous. Cherry-Almond Cookie Dough Oatmeal – how bad could that be? :)